First adventure: Vegan Red Velvet Cupcakes

       

  I am a huge fan of anything red velvet. Red velvet cupcakes, Ben & Jerry's Red Velvet Cake ice cream... the list goes on. After encouragement from my sister to try my hand at vegan baking, red velvet was the first thing on  my mind. After a few recipe tweaks and two trials, I have finally perfected my cupcakes. 

For starters, you will need:

• 2 Cups of soy milk
• 2 Teaspoons of apple cider vinegar
• 2 1/2 Cups of flour
• 1 Cup of vegan sugar
• 4 Tablespoons of cocoa powder
• 1 Teaspoon of baking powder
• 1 Teaspoon of baking soda
• 1 teaspoon of salt
• 1/2 Cup of canola oil
• 2 1/2 Tablespoons of unsweetened apple sauce
• 4 teaspoons of vanilla extract
• 2 Teaspoons of red food coloring (While red food coloring is not vegan, I have seen other ways to make it, such as using beets.)

(Makes 18-20 cupcakes)

         To start with, preheat the oven to 350 degrees. You will need two cupcake pans; grease them up or use cupcake liner papers. Using a small mixing bowl, combine soy milk with the vinegar. Allow time for the mixture to curdle. In large mixing bowl combine salt, baking soda, cocoa powder, baking powder, sugar and flour. Mix in curdled soy milk mix and add canola oil, vanilla extract and apple sauce. I first blended all the ingredients together then added the food coloring. I used 2 teaspoons, but if you want the mix to be redder add more food coloring.

After mixing to where there isn't any lumps, distribute the batter into the baking pan to about 3/4 full and place both baking pans into the oven. Bake for 20 minutes or until done. After they have baked, set aside to cool down. 

 While cooling, you can start on the frosting. 

You will need:

• 1 Cup of Vegan butter
• 1/2 Cup of vegan cream cheese
• 1 Teaspoon of vanilla extract
• 2 Cups of confectioners sugar

I threw together the butter, cream cheese and the vanilla extract. Take a mixer and start off slow then go to medium speed. After the mix is even, add in the sugar. 

Frost then enjoy!