Vegan Red Velvet Cupcakes recipe

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Ingredients

2 cups soy milk
2 teaspoons apple cider vinegar
⅓ cup applesauce
¼ cup vegetable oil
¼ cup beet juice
2 teaspoons vanilla extract
2 ½ cups all-purpose flour
1 ⅔ cups white sugar
¼ cup cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt

Nutrition Info

137.7 calories
carbohydrate: 26.3 g
cholesterol: : -
fat: 2.9 g
fiber: 0.8 g
protein: 2.2 g
saturatedFat: 0.5 g
servingSize: -
sodium: 185.4 mg
sugar: 15.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Line 2 muffin tins with cupcake liners.

  2. Stir soy milk and apple cider vinegar together in a large bowl. Let stand until curdled, about 5 minutes. Mix in applesauce, oil, beet juice, and vanilla extract.

  3. Combine flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl. Whisk to remove lumps. Pour in soy milk mixture, stir until batter is just combined.

  4. Fill each cupcake liner 3/4 full with batter.

  5. Bake in the preheated oven until the top springs back to the touch and a toothpick inserted into the center comes out clean, about 20 minutes. Cool for 5 minutes. Remove from the tins and place on wire racks until completely cool.

Recipe Yield

24 cupcakes

Recipe Note

Just awesome. Easy and tasty. Frost with vegan cream cheese frosting.

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