VEGAN RED VELVET CUPCAKE RECIPE

Vegan Red Velvet Cupcakes Recipe

This recipe for vegan red velvet cupcakes came from the Alicia Simpson website

http://aliciacsimpson.com/recipes.html

She is the author of Vegan Celebrations and Vegan Comfort Food.These cupcakes came out so delicious. My only regret was that I did not use cupcake liners, because I had a big problem getting them out of the ungreased pan. BUT they were still delicious!

Makes 24 Cupcakes

2½ cups unbleached all-purpose flour
1 teaspoon baking soda
1½ teaspoons baking powder
1 teaspoon fine sea salt
2 tablespoons unsweetened cocoa powder
1½ cups sugar
1 cup nonhydrogenated margarine, softened
½ cup shortening
1 cup plain soy, oat, or rice milk
¼ cup unsweetened applesauce
1 tablespoon plus 2 teaspoons white vinegar
1 teaspoon red food coloring, or 2 teaspoons beet juice
1 teaspoon vanilla extract

Preheat the oven to 350F. Line two 12-cup cupcake tins with paper baking cups.
Sift the flour, baking soda, baking powder, salt, and cocoa powder into a medium bowl. (I used a whisk)
Cream the sugar, margarine, and shortening in a separate large bowl with an electric mixer on high speed. Incorporate the milk, beating well. Add the applesauce, vinegar, food coloring, and vanilla, and beat well. Add the flour mixture a heaping ½ cup at a time beating well after each addition.
Divide the batter among the cupcake tins, filling each cup approximately three-quarters full. Bake one pan at a time until a toothpick comes out clean, about 20 minutes. Cool the cupcakes completely before frosting with the Cream Cheeze Frosting.

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