Red Velvet Cupcakes

Name: Red Velvet Cupcakes
Total time: 5400 s
Yield: 12 servings
Cuisine: American
Ingredients: 245 ml plant (vanilla) milk; 1/2 tsp vanilla-butter aroma; 2 tsp apple cider vinegar; 110 ml sunflower / neutral oil; 1/2 tsp red velvet emulsion; 200 g plain flower; 10 g cocoa powder; 3/4 tsp baking soda; 1 tsp baking powder; 3/4 tsp salt; 200 g (caster) white sugar; This will frost 3 batches of cupcakes, so 3x12 = 36; 250 g vegan butter; 830 g sifted icing sugar; 1 tbsp lemon juice

NAGEV 💓 Zabeth @nagevtac

Barcelona

Inpired by @cupcakejemma 's YouTube recipe with a few minor changes to her original recipe. Use of oil, cocoa powder. I will test other recipes as well and post them here.
These have a wonderfully moist and spongy texture with nice tangy frosting. Not as bright red as I would like after baking, though.
#vegan #dairyfree #plantbased #eggfree

NAGEV 💓 Zabeth @nagevtac

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Ingredients

1 hr 30 min

12 servings

Main bowl
245 mlplant (vanilla) milk
1/2 tspvanilla-butter aroma
2 tspapple cider vinegar
110 mlsunflower / neutral oil
1/2 tspred velvet emulsion
Sifted dry ingredients
200 gplain flower
10 gcocoa powder
3/4 tspbaking soda
1 tspbaking powder
3/4 tspsalt
200 g(caster) white sugar
Vegan Buttercream Frosting
This will frost 3 batches of cupcakes, so 3x12 = 36
250 gvegan butter
830 gsifted icing sugar
1 tbsplemon juice

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Steps

1 hr 30 min

1

Add all main bowl ingredients to bowl
2

Whisk until Red food coloring is well distributed
3

You can use a sifter directly over the bowl into which you add the dry ingredients until they are properly sifted into the wet ingredients Or step 5
4

I sift them all together in my thermomix at speed 6 for 10sec
5

Add sifted ingredients to main bowl
6

Whisk until smooth and no lumps
7

12 cupcake liners of your choice into cupcake mold
8

Heat oven at 175°C
9

Fill dough into all 12 cupcake liners
10

Into oven for a minimum of 20min. At 20min, touch top of cupcake with your finger - should be firm and spongy but not sink in
11

With this last batch I turned the oven off at 20min and left them in 2min longer without opening oven door
12

Remove from mold and let cool down on rack
13

Prepare frosting by beating plant butter and powdered sugar for at least 3 minutes until super frothy.
14

Scrape down sides and add lemon juice beat again a high speed
15

Into piping bag with a big nozzle or cut off corner tip of freezer bag
16

Frost each cupcake
17

Add sprinkles either from crumbs of a red velvet cupcake or colorful sugar sprinkles of your choice
18

Enjoy!!!

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Cooksnaps

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NAGEV 💓 Zabeth @nagevtac

on January 30, 2023 10:09

Barcelona

Always searching for the ULTIMATE taste in dishes from allover the world. Plant based for our health, the taste, and the future of our planet ❤️ @veggieschoollunch