Now, now, I know what you’re thinking – last week you posted a recipe for creamy chicken and rice soup, amIright? Fair enough. I’ve been making these vegan red velvet cupcakes for years! I discovered them during my vegan “exploratory” period (didn’t end well, obviously) and was so blown away that they became my go-to recipe ever since. I’ve probably made this recipe, oh, thirty times in my life, I kid you not.
In fact, I made these suckers for O when he came over for dinner the first time. I had a dozen casually strewn about on a cupcake stand–casually–like I whipped up a batch according to my tempestuous craving du jour. A few months later, he proposed. Coincidence?
What do you think?
Incidentally, he still has a picture he took of the cupcakes that night hanging around on his phone. Check it out to the right! My swirl skills have obviously improved in the last couple years..
These vegan red velvet cupcakes are so, so moist, with just the perfect amount of cocoa, a strong depth of flavor, and simply the perfect texture. Naturally, if you are not vegan, you can top them with regular, ole omnivorean cream cheese frosting like I did, but it’s simple to substitute out vegan-friendly cream cheese, like Tofutti, and butter, like Earth Balance.
Have you ever heard of “Vegan Cupcakes Take Over the World”? Even if you’re a meat and butter-eater, you might have heard of the total glory of Isa Chandra Moskowitz’s incredible recipes. No shame, there’s no adaptation here; I use her recipe verbatim.
A few months back I posted my ultimate favorite recipe for red velvet cake, so why the change of heart, you ask? No change! I love that super dense, super moist, slightly more involved recipe for layer cake, and I will never stray–never, I say! But for a quick batch of cupcakes, this super simple, super easy, no-mixer-involved recipe is my permanent go-to.
Make these. You’ll thank me. So… you’re welcome. Yep. In advance.
- 1 cup soy milk
- 1 teaspoon apple cider vinegar
- 1 1/4 cups all-purpose flour
- 1 cup granulated sugar
- 2 tablespoons cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup canola oil
- 2 tablespoons red food coloring
- 2 teaspoons vanilla extract
- 1/4 teaspoons almond extract
- 1 teaspoon chocolate extract (I never have this! If you don't either, Isa recommends upping the vanilla extract to 2 1/2 teaspoons and almond extract to 1/2 teaspoon)
- One batch of my cream cheese frosting, vegan substitutions used if necessary
- Preheat oven to 350ºF and line muffin pans with cupcake liners.
- Whisk together soy milk and vinegar and set aside to curdle, about 5 - 10 minutes.
- Sift together the flour, sugar, cocoa, baking powder, baking soda, and salt into large bowl and mix.
- Add the oil, food coloring, chocolate extract, and almond extract to the curdled soy milk. Whisk well to combine. Gently fold wet ingredients into dry, mixing until large lumps disappear.
- Fill cupcake liners about two-thirds full (these cupcakes will rise fairly high). Place in preheated oven and bake 18 to 20 minutes, but be sure not to overbake. Use a toothpick inserted in the center to tell--the toothpick will be red, but there should not be any batter or gooey crumbs sticking. When done, let cool for a few minutes then transfer cupcakes to cooling rack to cool completely.
- Frost with cream cheese frosting. These look especially awesome with a piped swirl! Try a Wilton 2A round tip to achieve a perfect swirl.
- I've used regular milk in place of the soy milk with beautiful results, but it won't curdle the same. I leave it aside for ten minutes anyway.