Red Velvet Cupcakes!

It's fall! we're surrounded by colors: yellow leaves, orange pumpkins.. why not add some Red cupcakes to the list? Try our delicious and easy, vegan recipe!



Ingredients:

• 1 cup Non-Dairy Milk (Soy)
• 1 teaspoon Apple Cider Vinegar
• 1 1/4 cups All Purpose Flour
• 1 cup sugar
• 2 tablespoons Cocoa powder
• 1/2 teaspoon Baking powder
• 1/2 teaspoon Baking soda
• 1/2 teaspoon Salt
• 1/3 cup Oil
• 2 tablespoons Red Food Coloring (make sure that it’s vegan)
• 2 teaspoons Vanilla Extract

 

Directions:

1.  Preheat the oven at 350F/180C for 15 minutes. Line a 12 cup muffin tin with paper liners and grease it lightly.

2.  In a medium size bowl, mix together the milk and vinegar allowing it to curdle. This will take about 5 minutes.

3.  Meanwhile in a large bowl sift together the flour, cocoa powder, baking powder, baking soda and salt. Stir in the sugar too.

4.  Once the milk has curdled, stir in the oil, food color and the extract. Whisk it well to combine.

5.  Make a well in the dry ingredients and slowly add the wet ingredients to it, stirring it until all the ingredients come together. Small lumps are okay. Take care to see that you do not over mix it otherwise you will not get fluffy cupcakes.

6.  Fill each muffin tin 3/4ths full of the batter.

7.  Bake it for about 16-20 minutes or until a toothpick inserted in the middle of the cupcake comes out clean or with very little crumbs is okay too. Mine were done after 17 minutes.

8.  Transfer the pan to a wire rack and let it remain there for 5 minutes. After that remove the cupcakes from the pan and let it cool completely before you can frost it.