Name: Vegan Red Velvet Cupcakes
Prep time: 12 min
Cook time: 28 min
Total time: 40 min
Yield: 12 servings
Ingredients: 2 cup all purpose flour ((250g)); 1 cup white granulated sugar ((200g)); 1 tsp baking soda; 0.5 tsp salt; 1 tbsp cocoa powder (Unsweetened); 1 tbsp lemon juice ((for buttermilk)); 1 cup soy milk ((for buttermilk)); 2 tsp vanilla extract; 0.5 cup canola oil ((120ml) or vegetable oil); 1 tbsp white vinegar; 1 tsp red food coloring; 0.5 cup vegan butter ((112g)); 4 cup powdered sugar ((480g)); 1 tbsp cocoa powder (Unsweetened); 1 tsp vanilla extract; 0.25 tsp red food coloring (*See Notes); 3 tbsp soy milk

Instructions

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1

Preheat oven to 350°F (180°C). Line a cupcake tray with cupcake liners. Set aside.
2

Sift all purpose flour (2 cup) into a mixing bowl. Add white granulated sugar (1 cup), baking soda (1 tsp), salt (0.5 tsp) and cocoa powder unsweetened (1 tbsp). Mix together.
3

Prepare the vegan buttermilk by adding lemon juice (1 tbsp) into a measuring jug and then adding soy milk (1 cup) up to the 1 cup (240ml) line and allowing to sit for minute (1) to curdle into buttermilk.
4

Add the vegan buttermilk, vanilla extract (2 tsp), canola oil (0.5 cup), white vinegar (1 tbsp) and red food coloring (1 tsp) to the mixing bowl and whisk briefly with a hand whisk to combine into a batter. Don't over-mix.
5

Divide the batter evenly between the liners (12 cupcake).
6

Place into the oven and bake for minutes (20) or until a toothpick inserted into the center of one of the cupcakes comes out clean.
7

Allow to cool completely before frosting.
8

Add vegan butter (0.5 cup), powdered sugar (4 cup), cocoa powder unsweetened (1 tbsp), vanilla extract (1 tsp), red food coloring (0.25 tsp) and soy milk (3 tbsp) to the bowl of your stand mixer. Starting at slow speed, gradually increase speed until the frosting is thick and smooth. If needed, add extra [soy milk].
9

Pipe the frosting on top of your completely cooled cupcakes and serve.