Vegan Red Velvet Cupcakes
User Reviews
5.0
6 reviews
Excellent
Vegan Red Velvet Cupcakes
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Light and fluffy vanilla cupcakes that are vibrant in colour with a hint of chocolate.
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Ingredients
For the cupcakes:
- 280 ml soy milk (1 cup + 2 Tablespoons)
- 1 Teaspoon white or apple cider vinegar
- 230 g self-raising flour (1+ ¾ cups)
- ½ Teaspoon baking soda
- 2 Tablespoons unsweetened cocoa powder
- 180 g caster sugar (¾ cup + 2 tablespoons)
- 6 Tablespoons vegetable oil (or melted vegan butter)
- 3 Teaspoons vanilla extract
- ½ Teaspoon Red gel colouring (Make sure it's vegan friendly. I like PME)
To Frost:
- 1 Batch Vegan cream cheese frosting
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Notes
- Soy milk works best but feel free to sub for any other vegan milk alternative.
- Store in an airtight container in the fridge for up to 4 days.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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