1cupsoy milk or other vegan milk240mL, room temperature
2cupswhite granulated sugar400g
3cupsall-purpose flour360g
2tablespoonsunsweetened cocoa powder16g
2teaspoonsbaking powder
1teaspoonsea salt
¾cupoil150g
1teaspoonvanilla extract
1oz.liquid red food colouringbright red
1cupwarm soy milk240mL
2teaspoonsbaking soda
1teaspoonwhite vinegar
Vegan Cream Cheese Frosting
8ouncesvegan cream cheese* bring to room temperature
½cupvegan butter sticks bring to room temperature4 ounces
1teaspoonvanilla extract or vanilla paste
pinchof sea salt
3cupsto 4 cups of powdered sugar sifted480g for 4 cups
1/4cupcornstarch sifted32g
Instructions
Red Velvet Cupcakes
Line muffin cups with cupcake liners.
Preheat the oven to 350°F/180°C.
In a jar, add the tablespoon of vinegar and room temperature vegan milk together to curdle to form a buttermilk. Set aside.
In a large bowl, add the sugar, flour, cocoa powder, baking powder and sea salt. Using a whisk, whisk all the ingredients together, removing any clumps that may form.
Pour in the oil, the buttermilk mix from earlier, the vanilla extract and the red food colouring.
Heat up that additional milk in the microwave for 40 seconds (or on stove top until warm, not boiling). You want it warm enough to dissolve but not boiling.
Add it to the bowl on top of everything. Beat on medium speed of electric mixer for no more than 1 minute on medium speed, scraping down the sides of the bowl once in between to ensure that everything is incorporated. You want to mix until just combined.
In a small bowl, mix together the 2 teaspoons of white vinegar and baking soda. Yes, it will fizz! Add it to the cake batter and stir well to combine, for about 30 more seconds.
Working quickly, divide the batter evenly between 24 cupcake liners (about ⅔ ‘s full). You can use an ice cream scoop to help! Tap the cupcake pan on the counter three times (lift and tap down slightly) to remove any excess air bubbles before baking.
Place the pan in the middle rack of your oven and in the center of that rack. Bake for 18-19 minutes until fully cooked. Remove from the oven and let them cool in the pans for about 5 minutes, then remove onto a wire rack to cool completely.
After cooled, frost with vegan cream cheese frosting and some red velvet crumbs. Enjoy!
Vegan Cream Cheese Frosting
In the bowl of a mixer, beat the butter and cream cheese together for about 2 minutes until fully incorporated.
Add in the vanilla extract or paste and the pinch of salt.
Add in a cup of sifted powdered sugar and all of the sifted cornstarch. Mix for about 1 minute or until incorporated. Add in the powdered sugar 1 cup at a time until the frosting has reached the desired thickness.
Place the frosting wrapped or covered into the fridge for at least 4 hours or overnight, until being used. You can enjoy it right away, but it will thicken up beautifully in the fridge.
You can apply it immediately to cooled cupcakes, then place in the fridge (or cupcakes on counter if you live in a cool climate/air conditioned home), or place the frosting itself in the fridge for now, then apply to the cupcakes later. Enjoy!
Video
Notes
How to Store: Store these cupcakes in an airtight container for up to 3 days. Let them come to room temperature before serving.How to Freeze: Place the cupcakes on a baking sheet, then put the sheet directly in the freezer. Once the frosting is frozen solid, wrap the cupcakes individually or place them together in an airtight container. The cupcakes can be frozen for up to 3 months, then thawed in the refrigerator before serving.