Vegan Red Velvet Cupcakes

I have been looking for a red velvet cupcake recipe that has no milk products for a while. All the recipes I find have hard to find ingredients,  don’t really sound that yummy, or the icing is not cream cheese. I have finally decided to mix and match items from different recipes to make on that I really enjoy. Most of this recipe I found here. Please visit for more great recipes. Image courtesy of Vegan Machine.  I’ll let you know how they turn out.

PREP TIME: 10 minutes
BAKING TIME: 25 minutes
COOLING TIME: 20 minutes
2 cups soy milk
2 teaspoons apple cider vinegar
2½ cups all-purpose flour
2 cups sugar
¼ cup natural cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
½ cup vegetable oil
2 tablespoons pure vanilla extract
2 tablespoons unsweetened applesauce
******* This recipe calls for beets as the food coloring but I am going to leave that part out when I try these, but you can also use Vegan Red food coloring*************
2 large red beets, about 12 ounces, peeled, shredded, and pureed (you should have about 2 cups of beet puree)
1 cup vegan margarine (a nonhydrogenated brand is best), at room temperature
1 cup vegan cream cheese, at room temperature
2 tablespoons pure vanilla extract
8 cups powdered sugar
FOR THE ICING (alternate type):
3 C Confectioners Sugar

1 C Vegetable Shortening
4 Tbsp. Soy Milk
1 tsp. Almond or Vanilla Extract (vanilla will tint it slightly darker)


Preheat the oven to 350°F. Line two 12-cup muffin tins with paper cupcake liners.
Combine the soymilk and the vinegar in a large mixing bowl, and set aside to curdle. In a separate bowl, sift the flour, sugar, cocoa powder, baking powder, baking soda, and salt. After the soymilk mixture has curdled, add the vegetable oil, vanilla, and applesauce to it, and stir. Pour the wet ingredients into the dry ingredients, and mix with a hand mixer until no lumps remain.
Fill the lined muffin pans until each cup is three-fourths full of batter. Depend­ing on the size of your cupcake pans, this recipe should make 2 to 2½ dozen cupcakes. Bake cupcakes for 25 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Set aside to cool. Once cool enough to handle, transfer the cupcakes to a rack, line six compartments of one of the pans with paper liners, fill, and bake the remaining batter.
Combine the vegan margarine and vegan cream cheese and beat until thoroughly mixed and creamy. Add vanilla and beat until combined. Add the powdered sugar, 2 cups at a time, and incorporate into the creamed mixture. Once all the sugar has been added, scrape down the bowl and beat for 2 minutes at medium speed.
Place the cooled cupcakes on a serving tray.
Using a spatula or a butter knife, spread 2 rounded tablespoons of icing onto the top of each cooled cupcake, swirling to cover the surface of the cupcake.
Place an icing tip inside a pastry bag. Fill the pastry bag half full of icing. Squeez­ing from the top of the bag, force the icing through the tip onto the top of the cupcakes, swirling the icing around the top of each cupcake.
Serve at room temperature, and refrigerate any leftovers. Vegan Red Velvet Cupcakes will keep for up to four days, refrigerated.

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