Dairyfree, Vegan Red Velvet cupcakes for Father's day



Yes this is one more awesome cupcake recipe from VCTOTW! They are egg-less and dairy-free but oh so freakingly delicious! I've always wanted to taste those gorgeous red velvet cakes but ever since I went dairy & egg free, the Geek has been dragging me away from bakeries so that I won't be disappointed that there's egg or butter or milk in everything I want to try. Why aren't there vegan bakeries near me?? Thank God for the vegan food bloggers who have shared their goodies with me and helped me keep my sanity ( and love handles)
I've been waiting for a special occasion to make these pretties and with Father's day around the corner I thought "Must make these for T!" and ran to the store to get apple cider vinegar and toffutti cream "cheese" (Looks like cheese, tastes like a creamy cheese- but is tofu!) for the frosting, and of course red food colouring. Lots of it. After all, the red velvet just wouldn't be the same if it wasn't so violently, breath-takingly red.


Vegan Red Velvet Cupcakes
Recipe source: Vegan Cupcakes Take Over the World from Mac & Cheese
Makes about 22 cupcakes

Wet Ingredients
  • 2 cups soy milk
  • 2 teaspoons apple cider vinegar
  • 2/3 cup vegetable oil
  • 2 ounces red food coloring ( I used 1 tsp red food gel which is more concentrated. You could add other colours instead or omit- doesn't affect the taste)
  • 4 teaspoons vanilla extract
Dry Ingredients
  • 2 ½ cups all-purpose flour
  • 2 cups sugar
  • 4 tablespoons cocoa powder (I use and like Ghirardelli)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
Method
  • Preheat oven to 350 F
  • Add vinegar to soy milk, and set aside about 10 minutes to curdle. ( I didn't really taste any sourness but went ahead and assumed it had curdled by then)
  • Sift dry ingredients in a large bowl.
  • Add vegetable oil, food coloring, and vanilla extract to the curdled soy milk, and mix well.
  • Pour liquid ingredients into the dry ingredients, and mix until combined.
  • These rise well so fill cupcake liners ¾ full to leave room.
  • Bake in a preheated 350° oven for 20 minutes or until done.
Frosting Ingredients
  • ½ cup margarine, room temperature ( I didn't add this)
  • ½ cup Tofutti Better Than Cream Cheese, room temperature
  • 2 teaspoons vanilla extract ( I added only one and added one tsp butter flavouring)
  • 4 cups confectioners sugar (I just put regular granulated sugar and whizzed it in my blender until fine. Without this the frosting will taste gritty)
Method
  • Cream margarine, cream cheese, and vanilla extract.
  • Slowly mix the confectioner’s sugar into the creamed sugar, and then beat until smooth and fluffy.
  • If its still too runny and liquid y, you could add more sugar or keep it in the fridge and it will harden a little
  • Frost only once cupcakes have cooled else it might melt and become runny.


I also used this cute little mini bunt pan. Isn't it simply adorable? It was non-stick and I just greased it thoroughly with canola oil and got it nicely into all the little grooves. Once done I was surprised by how easily the cute little cakes just popped out.

Verdict


Ease❤ ❤ ❤ ❤ ♡
Taste: ❤ ❤ ❤ ❤ 

This is the third recipe I've tried from the amazing book Vegan cupcakes take over the world and if you are dairy/egg allergic or vegan or even if you are not, this book is going to take over your world.
As with the orange cupcakes T loved them and could not believe they didn't have eggs or butter. We have been popping several mini cupcakes and I'll be sad when they are all gone.

The frosting can be omitted but gives a nice mouth feel as the creamy silkiness brushes your palate.
I limited myself to 1 tsp of red gel so mine were not virulently, traffic stopping red as you can see, and also since there was a lot of coco powder, slightly brownish.
I did notice something about that reaction of coco powder and vinegar that somehow enhances the redness. I would recommend leaving the batter for a while as mine got even redder after a few hours.You could omit the food colouring but if you do it'd just be another chocolate cake. Tasty still, that subtle chocolate y-ness which depends upon the amount of coco powder used and is in no way affected by the redness, but without it, visually not as appealing.


If you like this you should totally check out my other favourite cupcake & cake recipes here
All my dessert recipes are here
All my favourite Vegan recipes are here
I am sending these cupcakes off to What's for lunch honey?'s monthly mingle"Special Sweet Treats" hosted at theapartmentkitchen.net
I'm also sending them to the Sizziling summer contest hosted by Spicy Tasty

3 comments:

  1. Hi Anu
    Thanks for your comment! Am always happily surprised whenever anyone does leave a comment!
    Nice to meet you this way :)

    ReplyDelete
  2. Very inspiring. I really like this.You tried something new.it is fantastic to see a useful blog

    ReplyDelete

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