Vegan Red Velvet Cupcakes

  • Yield: servings


2cups soy milk
2teaspoons apple cider vinegar
2 1/2cups all-purpose flour
2cups sugar
1/4cup natural cocoa powder
1teaspoon baking powder
1teaspoon baking soda
1teaspoon salt
1/2cup vegetable oil
2tablespoons pure vanilla extract
2tablespoons unsweetened applesauce
2-- red beets, about 12 ounces, peeled, shredded, and pureed (you should have about 2 cups of beet puree)
1cup vegan margarine (a nonhydrogenated brand is best), at room temperature
1cup vegan cream cheese, at room temperature
2tablespoons pure vanilla extract
8cups powdered sugar


  1. Preheat the oven to 350F. Line two 12-cup muffin tins with paper cupcake liners.
  2. Mix the Batter: Combine the soymilk and the vinegar in a large mixing bowl, and set aside to curdle. In a separate bowl, sift the flour, sugar, cocoa powder, baking powder, baking soda, and salt. After the soymilk mixture has curdled, add the vegetable oil, vanilla, and applesauce to it, and stir. Pour the wet ingredients into the dry ingredients, and mix with a hand mixer until no lumps remain. Fold the pureed beets into the batter by hand with a rub­ber spatula until just combined.
  3. Bake the Cupcakes: Fill the lined muffin pans until each cup is three-fourths full of batter. Depend­ing on the size of your cupcake pans, this recipe should make 2 to 2½ dozen cupcakes. Bake cupcakes for 25 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Set aside to cool. Once cool enough to handle, transfer the cupcakes to a rack, line six compartments of one of the pans with paper liners, fill, and bake the remaining batter.
  4. Make the Icing: Combine the vegan margarine and vegan cream cheese and beat until thoroughly mixed and creamy. Add vanilla and beat until combined. Add the powdered sugar, 2 cups at a time, and incorporate into the creamed mixture. Once all the sugar has been added, scrape down the bowl and beat for 2 minutes at medium speed.
  5. Ice the Cupcakes: Place the cooled cupcakes on a serving tray. Using a spatula or a butter knife, spread 2 rounded tablespoons of icing onto the top of each cooled cupcake, swirling to cover the surface of the cupcake. (Or place an icing tip inside a pastry bag. Fill the pastry bag half full of icing. Squeez­ing from the top of the bag, force the icing through the tip onto the top of the cupcakes, swirling the icing around the top of each cupcake.)
  6. Serve at room temperature, and refrigerate any leftovers. Vegan Red Velvet Cupcakes will keep for up to four days, refrigerated.

Vegan Baking: A vegan diet includes no animal prod­ucts, such as meat, dairy, eggs, or even honey. Some people are vegan because of health concerns, while others adopt a vegan lifestyle out of a concern for animals. Still others are vegan due to the reduced environmental impact of a plant-based diet. Many resources exist for vegan baking, most notably the excellent book Vegan Cupcakes Take Over the World, by Isa Chandra Moskowitz and Terry Hope Romero.

Recipe by Michele Burton Oatis and Melissa Woods, The Cupcake Fairies, New Orleans, La.

Reprinted with permission from Cake Ladies: Celebrating a Southern Tradition © 2011 by Jodi Rhoden, Lark Crafts, an imprint of Sterling Publishing Co., Inc.

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