Category Archives: cupcakes

Red Velvet Cupcakes

red velvet cupcake Nothing says Valentine’s day like red velvet cupcakes, right? I hope not because mine did not turn out red! But they tasted fantastic so I spruced them up with pink and white frosting.

I tried this recipe early in the month so there would be time to perfect them before the holiday. It’s good I did because the first batch came out a bit dry and the texture was off. The second time was a charm. I added extra milk and used vanilla soy for more sweetness, along with more agave nectar and vanilla. Part of the coconut oil was removed in lieu of canola oil. I also used only all-purpose flour to get a better chance at a ‘red’ cupcake but, alas, they just turned a different shade of brown.

The cupcakes turned out moist and were delicious with a vegan buttercream frosting. Although beet-derived food color couldn’t quite make them red, they were fun and flirty for my Valentine.

Red Velvet Cupcake adapted from Babycakes by Erin McKenna
cupcakes
3/4 cup + 1 tsp vanilla soymilk
2 TBS apple cider vinegar
3 1/4 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1 TBS baking powder
scant 1/2 tsp baking soda
2 tsp salt
1/3 cup melted coconut oil
1/3 cup canola oil
1 cup + 3 TBS agave nectar
3 TBS vanilla extract
5 TBS natural beet food coloring
frosting
1/2 cup vegan shortening
1/2 cup vegan margarine
1 1/2 tsp vanilla extract
3 1/2 cups organic powdered sugar
1/4 cup soymilk
natural beet food coloring, as desired
For Cupcakes: Preheat oven to 325F. Line two 12-cup muffin tin with paper liners. Pour milk and apple cider vinegar into a small bowl, but do not stir; set aside to develop into “buttermilk.” In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt. Add oil, agave nectar and vanilla to dry ingredients and stir to combine. The batter will be thick. Using a plastic spatula, add “buttermilk” and mix just until combined. Slowly add food coloring. Pour 1/3 cup batter into each prepared cup, almost filling it.
Bake cupcakes on center rack for 20-22 minutes, rotating the tins halfway through baking time. Finished cupcakes will bounce back slightly when pressed, and toothpick inserted in center will come out clean. Let cupcakes stand in tins for 10 minutes, then transfer them to wire rack and cool completely. Spread frosting over each cupcake. Store cupcakes in an airtight container for up to three days.
For Frosting: Cream shortening and margarine in a stand mixer. Add vanilla. Gradually add sugar, a cup at a time, until mixed well. Add soymilk and food coloring and blend until light and fluffy.

Do you have a red velvet cake recipe that really turns red?

Happy Valentine’s Day, and happy baking!

Chocolate Coffee Cupcakes with Coffee Buttercream Frosting

chocolate coffee cupcakeA chocolate cupcake is a thing of beauty. This baking challenge is an adaptation of Your Basic Chocolate Cupcake from Vegan Cupcakes Take Over the World by the girls at The Post Punk Kitchen. For fun I used coffee extract for the additional extract and added coffee extract to the frosting to ramp up the mocha-ness.

They turned out well with good texture, slight dimples and a not-to-sweet flavor. The cupcakes screamed for a mound of delicious frosting so I slathered a coffee Vegan Fluffy Buttercream on top. Good enough for breakfast.

Chocolate Coffee Cupcakes with Coffee Buttercream Frosting
cupcakes
1 cup vanilla soy or almond milk
1 tsp apple cider vinegar
3/4 cup organic sugar
1/3 cup canola oil
1 tsp vanilla extract
1/2 tsp coffee extract
1 cup + 1 TBS all-purpose flour
1/3 cup cocoa powder
generous 1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
frosting
1/2 cup nonhydrogenated shortening
1/2 cup nonhydrogenated margarine
3 1/2 cups organic powdered sugar, sifted if clumpy
1 tsp coffee extract
1/2 tsp vanilla extract
1/4 cup vanilla soy milk
For Cupcakes: Preheat oven to 350F and line a 12-cupcake pan with paper liners. Whisk together the milk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add the sugar, oil, vanilla extract, and coffee extract to the milk mixture and beat until foamy.
In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Add in two batches to wet ingredients and beat just until no large lumps remain. Pour evenly into the liners, filling three-quarters of the way. Bake 18-19 minutes, until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and cool completely.
For Frosting: Beat the shortening and margarine together until well combined and fluffy. Add the sugar and beat for 3 more minutes. Add the vanilla and soy milk and beat for another 5-7 minutes until fluffy.

Until next time, happy baking!