Now, now, I know what you’re thinking – last week you posted a recipe for creamy chicken and rice soup, amIright? Fair enough. I’ve been making these vegan red velvet cupcakes for years! I discovered them during my vegan “exploratory” period (didn’t end well, obviously) and was so blown away that they became my go-to recipe ever since. I’ve probably made this recipe, oh, thirty times in my life, I kid you not.
In fact, I made these suckers for O when he came over for dinner the first time. I had a dozen casually strewn about on a cupcake stand–casually–like I whipped up a batch according to my tempestuous craving du jour. A few months later, he proposed. Coincidence?
What do you think?
These vegan red velvet cupcakes are so, so moist, with just the perfect amount of cocoa, a strong depth of flavor, and simply the perfect texture. Naturally, if you are not vegan, you can top them with regular, ole omnivorean cream cheese frosting like I did, but it’s simple to substitute out vegan-friendly cream cheese, like Tofutti, and butter, like Earth Balance.
Have you ever heard of “Vegan Cupcakes Take Over the World”? Even if you’re a meat and butter-eater, you might have heard of the total glory of Isa Chandra Moskowitz’s incredible recipes. No shame, there’s no adaptation here; I use her recipe verbatim.
A few months back I posted my ultimate favorite recipe for red velvet cake, so why the change of heart, you ask? No change! I love that super dense, super moist, slightly more involved recipe for layer cake, and I will never stray–never, I say! But for a quick batch of cupcakes, this super simple, super easy, no-mixer-involved recipe is my permanent go-to.
Make these. You’ll thank me. So… you’re welcome. Yep. In advance.
Vegan Red Velvet Cupcakes
- 1 cup soy milk
- 1 teaspoon apple cider vinegar
- 1 1/4 cups all-purpose flour
- 1 cup granulated sugar
- 2 tablespoons cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup canola oil
- 2 tablespoons vegetarian red food coloring
- 2 teaspoons vanilla extract
- 1/4 teaspoons almond extract
- 1 teaspoon chocolate extract (I never have this! If you don't either, Isa recommends upping the vanilla extract to 2 1/2 teaspoons and almond extract to 1/2 teaspoon)
- One batch of my <a href="http://thestylistquo.com/red-velvet/">cream cheese frosting</a> , vegan substitutions used if necessary
- Preheat oven to 350ºF and line muffin pans with cupcake liners.
- Whisk together soy milk and vinegar and set aside to curdle, about 5 - 10 minutes.
- Sift together the flour, sugar, cocoa, baking powder, baking soda, and salt into large bowl and mix.
- Add the oil, food coloring, chocolate extract, and almond extract to the curdled soy milk. Whisk well to combine. Gently fold wet ingredients into dry, mixing until large lumps disappear.
- Fill cupcake liners about two-thirds full (these cupcakes will rise fairly high). Place in preheated oven and bake 18 to 20 minutes, but be sure not to overbake. Use a toothpick inserted in the center to tell--the toothpick will be red, but there should not be any batter or gooey crumbs sticking. When done, let cool for a few minutes then transfer cupcakes to cooling rack to cool completely.
- Frost with cream cheese frosting. These look especially awesome with a piped swirl! Try a Wilton 2A round tip to achieve a perfect swirl.
I've used regular milk in place of the soy milk with beautiful results, but it won't curdle the same. I leave it aside for ten minutes anyway.