Sweets and Truffles

Vegan Red Velvet Cupcakes

Enjoy making these scrumptious Red Velvet Cupcakes for a delightful treat with family and friends.

What are Vegan Red Velvet Cupcakes?

The Vegan Red Velvet Cupcakes are quick and easy to make and are made entirely by using non-animal products. A deliciously moist chocolate sponge coloured red and then topped with our delicious Sugar and Crumbs Cream Cheese Natural Flavoured Icing Sugar and sprinkled with Red Velvet Cake Crumbs.

In addition, you can also try making these delicious Red Velvet Cupcakes using our amazing range of Natural Flavoured Icing Sugars. If you would like to check our full range of Natural Flavoured Icing Sugars and Cocoa Powders click here.

Check more recipes out by clicking here.

Ingredients 

200ml Soya Milk
20ml Apple Cider Vinegar
200g Self Raising Flour
200g Sugar and Crumbs Velvet Vanilla Natural Flavoured Icing Sugar
20g Sugar and Crumbs Natural Flavoured Cocoa Powder
1/4 Tsp Salt
1/4 Tsp Bicarbonate of Soda
1/4 Tsp Baking Powder
80ml Rapeseed oil or other flavourless oil
1 Tsp Colour Splash Red Gel Food Colour
 
For the Frosting
 
500g Sugar and Crumbs Cream Cheese Natural Flavoured Icing Sugar
250g Non- Dairy Margarine. ( I used Stork Margarine Block )
 
 
Instructions
 

1. Preheat the oven to 180c Gas mark 4, 350F, Line your Cupcake tray with Baking Cases.

2. In a Jug mix the Soya Milk and the Apple Cider Vinegar together and set to one side.

3. In a large mixing bowl put the flour, Natural Flavoured Icing Sugar, Cocoa powder, salt, bicarbonate of soda and baking powder and ensure all the ingredients are mixed together using a spatula,

4. Now add the Soya Milk mix, oil, and the red food colouring and quickly mix together until all the ingredients are just combined, Your mix will look a little lumpy but this is perfectly normal.

5. Divide the batter carefully and evenly between your cupcake cases, they should be filled to 3/4 full.

6. Place in the oven and bake for 15minutes or until a cake tester or cocktail stick when inserted in the middle of the cupcake comes out clean.

7. Allow the cupcakes to cool in the tray for about 10 minutes before transferring to a cooling rack to cool completely.

 8. Once the cupcakes have cooled completely it is time to make the Cream Cheese Frosting.

9. Put the Non-Dairy Margarine into your mixing bowl and beat for 2-3 minutes on medium speed.

10. Chop in the Icing Sugar ( this is to prevent an icing sugar cloud from invading your whole kitchen). Mix on low speed until the icing sugar and margarine have just combined then turn up the speed to medium-high for no more than 30 seconds.

12. Crumble 1 of the cakes you have made so it is sponge crumbs with no huge lumps 

13. Pop a Wilton 1M into your icing bag and fill with the Cream Cheese Frosting. Pipe Rose Swirls or Mrs. Whippy Swirls onto each cake and sprinkle a little red velvet cupcake onto the frosting.

14. Serve and enjoy 🙂

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