November 9, 2011 § Leave a comment
It’s been a while since we offered up a recipe here at Waggle Dancing. While not a vegan myself, I adore vegan red velvet cupcakes. I don’t know what it is about them that makes them that much tastier than non-vegan red velvet, but this blogger prefers the vegan ones hands down.
Today we offer up an edible knitted version from Goodnight Little Spoon.
You can find the recipe over at Whisk Kid…
Vegan Crimson Velveteen Cupcakes
1 c (237 ml) soy milk
1 tsp apple cider vinegar
1 1/4 c (156 g) flour
1 c (198 g) sugar
2 Tbls cocoa
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/3 c (78 ml) canola oil
2 Tbls red food coloring (liquid)
2 tsp vanilla extract
1/4 tsp almond extract
1 tsp chocolate extract (I couldn’t find this and thought they were great without it!)
Preheat oven to 350F (175C) and line a cupcake tin.
In a medium-sized bowl, combine the soy milk and vinegar and set aside to curdle (this is to imitate buttermilk. It is an important step because the vinegar gives the baking soda something with which it can react!)
In another bowl, mix together the flour, sugar, cocoa, baking powder, baking soda and salt. Set aside.
Add the oil, food coloring and extracts to the curdled soy milk and whisk well to combine. Sift the dry ingredients into the wet and fold to combine, mixing just until large lumps disappear.
Pour into liners and bake 18-20 minutes.
Makes 1 dozen.
Vegan Cream Cheese Frosting
1/4 c (58 g) margarine, softened
1/4 c (58 g) vegan cream cheese, softened
2 c (312 g) powdered sugar
1 tsp vanilla
Cream together the margarine and cream cheese just until combined. Sift in the powdered sugar in half-cup batches, whipping thoroughly combined after each addition. Add the vanilla and whip until light and fluffy.
Both the cupcakes and frosting recipes come from a great book, Vegan Cupcakes Take Over the World.
One more time all together now, YUM.