VEGAN RED VELVET CUPCAKES

These vegan red velvet cupcakes have a rich cocoa flavor with a hint of vanilla.  They're topped with a classic vegan buttercream frosting that perfectly balances the flavor of this classic cupcake.

Tilted Brush Stroke

INGREDIENTS

Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.  In a small bowl, whisk together the non-dairy milk and apple cider vinegar. Let it sit for a few minutes to curdle and create a vegan buttermilk. In a large mixing bowl, sift together the flour, sugar, baking powder, baking soda, and salt.

STEP ONE

Divide the batter evenly among the cupcake liners, filling each about ⅔ full. Bake in the preheated oven for 18-20 minutes

STEP TWO

In a large bowl, beat the vegan butter until creamy. Gradually add the powdered sugar, one cup at a time, and continue beating until well combined. Add the vanilla extract and non-dairy milk, starting with 2 tablespoons. Beat until smooth and creamy. 

STEP THREE

MAKE THE FROSTING

SEE THE FULL RECIPE HERE: