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
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
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!