Vegan Red Velvet Cupcakes Recipe

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

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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