I found a new recipe for red velvet cupcakes, so I thought I’d give it a try. I haven’t actually seen many eggless recipes, and none of the ones I’ve tried have been as good as the normal version. The ones I tried were adapted from ‘Vegan Cupcakes Take Over the World’ with some techniques from Sprinklebakes. I didn’t think they were sufficiently moist, but now that I’m writing this blog post, I realize I’m a dummy and forgot to add oil….whoops…They actually were quite good without the oil, so I think they’d be pretty excellent if you’re capable of actually reading a recipe.
RED VELVET CUPCAKES (16 medium sized)
- 1-¼ cups flour
- 1 cup granulated sugar
- ½ tsp. baking powder
- ½ tsp. salt
- 1 cup milk*
- 1/3 cup oil**
- 2.5 tsp. vanilla
- ½ tsp. almond extract
- 2 tbsp. cocoa
- 2.5 tsp. red food colouring***
- ½ tsp. baking soda
- 1 tsp. apple cider vinegar
- Preheat oven to 350F and line cupcake tins.
- Mix together flour, sugar, baking powder, and salt in mixer.
- Mix together milk, oil, vanilla, and almond extract in a bowl. Set aside.
- Mash together cocoa and food colouring to evenly disperse colour. Once mixed, add cocoa mixture and milk mixture to flour mixture.
- Add baking soda to vinegar and stir quickly. Add bubbling mixture to batter and mix thoroughly. Don’t overmix.
- Bake for 13 – 14 minutes (for small cupcakes), rotating pans halfway through.
*Next time I would use buttermilk or some homemade yogurt.
**I’m silly and forgot the oil, but next time I would use some oil and some applesauce.
***The original recipe called for 2 tbsp. of food colouring. I feel like food colouring is mildly carcinogenic and try to avoid using absurd amounts of it.
I just made some whipped cream, and added some granulated sugar and almond extract to it. I think the colour pairs really nicely with the red velvet. I know that cream cheese icing is standard with red velvet, but I feel like that’s really rich, and sometimes like a bit of a lighter cupcake.