Red Velvet Cupcakes
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
Red Velvet Cupcakes
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
Cooking Instructions
- 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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