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HOW TO: Make vegan red velvet cupcakes for a green Valentine’s Day treat

Petey Rojas Baking Video: How To Make Vegan Red Velvet Cupcakes [8]

Looking for a nifty Valentine’s Day gift, and tired of the same old same old flowers and chocolate malarkey? How about showing your special someone how much you care with a delicious batch of heart-shaped red velvet cupcakes? This vegan recipe for red velvet cupcakes uses organic, eco-friendly, and cruelty-free ingredients—so it’s as sweet on the planet as it is tasty, and it’s so easy to make that even a four year-old can do it! Watch the above video to see Inhabitots baker-in-training-pants [9], Petey Rojas [9], show you how to make vegan red velvet cupcakes. Read below to see the ingredient list and further details.

 

Vegan Red Velvet Cupcakes for Valentines Day [10]

INGREDIENTS

1 cup soy milk
1 tsp apple cider vinegar
1 ¼ cup flour
1 cup granulated sugar
2 tablespoons cocoa powder
½ tsp baking powder
½ tsp baking soda
½ tsp salt
? cup canola oil
2 tablespoons of red food coloring – try to find a natural / organic food coloring
2 ½ tsps of vanilla extract
2 tsps of almond extract
1/2 cup of chocolate chips

Vegan Red Velvet Cupcake Recipe [11]

 

DIRECTIONS

0. WATCH THE VIDEO ABOVE.

1. Preheat the oven to 350 degrees.

2. Line your cupcake tin with liners.
We found our cute silicone heart-shaped liners at Whole Foods.

3. Whisk together the soy milk and vinegar and set aside to curdle.

4. MIX THE DRY INGREDIENTS:
Put the flour, sugar, cocoa, baking powder, baking soda and salt into a large bowl and mix.

5. MIX THE WET INGREDIENTS:
Add the oil, then the food coloring, vanilla & almond extract into the soy milk and vinegar mix.

6. MIX THE WET & DRY INGREDIENTS:
Gently fold the wet ingredients into the dry ingredients, mixing until the large lumps disappear.

7. Fill the cupcake liners ? of the way full.
The cupcakes will rise a lot – if you fill them too full, you’ll end up with deformed mushroom-shaped cupcakes!

8. Put in the oven and bake for 20 minutes.

9. When the cupcakes cool, frost them, decorate them and enjoy!
Petey likes to make a yummy and easy vegan cream cheese made by mixing Tofutti cream cheese [12] with Cherrybrook Kitchen’s vanilla frosting [13]. We’ve topped our cupcakes with pink sugar sprinkles and strawberries and raspberries. Nice recipes for DIY from-scratch vegan frostings can be found in “Vegan Cupcakes Take Over The World” [14] by Isa Chandra Moskowitz [15] and Terry Hope Romero [16].

Watch the video to see Kinderbaker Petey Rojas bake these cupcakes. They’re so easy a kindergartener can do it!

This recipe is from “Vegan Cupcakes Take Over The World” [14] by Isa Chandra Moskowitz and Terry Hope Romero [17]. If you enjoy this recipe, consider purchasing the book here [14].