Forget About the Boy (Vegan Red Velvet Cupcakes with Vegan Cream Cheese Frosting)
I am lucky to be a part of a pretty incredible community. Last week the original Broadway company of Thoroughly Modern Millie did a reunion concert to support Broadway Cares Equity Fights AIDS. It was a pretty spectacular night that called for some pretty spectacular treats. So I made vegan red velvet cupcakes with a vegan cream cheese frosting and candied pearls to mimic Millie's iconic red dress and string of pearls. They are a HUGE hit so I figured I would share them with you!
Vegan Red Velvet Cupcakes
Active Time: 15 Minutes
Total Time: 25 Minutes
Servings: 12 Cupcakes
Ingredients
I Cup Non Dairy Milk
1 tsp Apple Cider Vinegar
1 1/4 Cups All Purpose Flour
1 Cup Granulated Sugar
3 Tbsp Cocoa Powder
1/2 tsp Baking Powder
1/2 tsp Baking Soda
1/4 tsp Salt
1/3 Cup Grapeseed Oil (Vegetable or Canola Oil will work)
3 tsp Vanilla Extract
2 Tbsp No Taste Red Food Coloring
Directions
Preheat oven to 350. In a liquid measuring cup pour the "milk" and the teaspoon of apple cider vinegar and set aside. Meanwhile in the bowl of the mixer, sift together all of the dry ingredients. Add the "milk," the oil, the sugar, food coloring, and vanilla into the dry ingredients and mix together. Do not over mix. Pour the batter into lined cupcake tins and bake for 12-15 minutes, or until a toothpick comes out clean. Let the cupcakes cool completely before frosting.
Vegan Red Velvet Cupcakes
Active Time: 15 Minutes
Total Time: 25 Minutes
Servings: 12 Cupcakes
Ingredients
I Cup Non Dairy Milk
1 tsp Apple Cider Vinegar
1 1/4 Cups All Purpose Flour
1 Cup Granulated Sugar
3 Tbsp Cocoa Powder
1/2 tsp Baking Powder
1/2 tsp Baking Soda
1/4 tsp Salt
1/3 Cup Grapeseed Oil (Vegetable or Canola Oil will work)
3 tsp Vanilla Extract
2 Tbsp No Taste Red Food Coloring
Directions
Preheat oven to 350. In a liquid measuring cup pour the "milk" and the teaspoon of apple cider vinegar and set aside. Meanwhile in the bowl of the mixer, sift together all of the dry ingredients. Add the "milk," the oil, the sugar, food coloring, and vanilla into the dry ingredients and mix together. Do not over mix. Pour the batter into lined cupcake tins and bake for 12-15 minutes, or until a toothpick comes out clean. Let the cupcakes cool completely before frosting.
Vegan Cream Cheese Frosting
1/2 lb Tofutti Cream Cheese (1 container)
1/2 Cup Vegetable Shortening
4 Cups Confectioners Sugar
1 tsp Vanilla Extract
1 tsp Lemon Juice
3-4 Tbsp Almond Milk
Directions
In a bowl of a mixer combine the tofutti, vegetable shortening, vanilla, and lemon juice. With the mixer on low add the confectioners sugar one cup at a time. If needed, add the almond milk to get the desired texture. Whip for 3-5 minutes until light and fluffy. Refrigerate for at least an hour prior to using. Use after refrigerating or put in an airtight container for up to one month.
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