Vegan Red Velvet Cupcake Recipe!
It's been a while since I shared a recipe, so why not! Red Velvet has always been one of my personal favourites, I always do a happy dance in the bakery whenever a fresh one is on it's way out of the oven, the smell is incredible!
Is it vanilla? is it chocolate? Actually, it's both!! Traditionally the redness of a red velvet came naturally from the cocoa powder used in America as it reacted with the acidity of buttermilk. I use red food colouring to boost the colour, as you may have noticed, I like things to be bright! You can use a more natural colouring, or beetroot/raspberry powder if you like though.
This recipe is vegan and makes 24 cupcakes. Please use an electronic scale to get the best results!
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Cake Ingredients |
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Soya Milk (or any other non-dairy milk) |
400ml |
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Cider Vinegar |
1 tbsp |
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Rapeseed Oil |
160ml |
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Caster Sugar |
400g |
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Self Raising Flour |
370g |
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Cocoa Powder |
30g |
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Red Food Colouring Paste (Sugarflair Red Extra) |
2 tsp |
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Good Vanilla Extract |
1 tsp |
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Baking Powder |
1 tsp |
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Bicarbonate of Soda |
1/2 tsp |
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Frosting Ingredients |
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Dairy Free Margarine |
250g |
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Icing Sugar |
800g |
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Dairy Free Cream Cheese |
100g |
This is a very simple batter and can be adapted to make lots of different combinations!
Mix the liquid ingredients first - a whisk is best, I use my trusty Kenwood stand mixer!
Next slowly add the dry ingredients making sure there aren’t any lumps. Make sure not to mix for longer than a minute or so if you can. Scoop into a prepared cupcake tray and bake for 20 minutes.
While they are cooling start making the frosting by mixing the ingredients together in a stand mixer (or by hand with a hand whisk)
Use a piping bag and nozzle to create beautiful swirls of frosting on each cupcake. ENJOY.