Red velvet cupcakes are the ultimate Valentine’s Day Treat. To make sure that you’re baking the best cupcakes on the block, we’ve rounded up two absolutely knock-out red velvet cupcakes recipes, one for the traditional variety and a vegan alternative. Happy baking!
Red Velvet Cupcakes
Ingredients
300g all-purpose flour
2 tbsp cocoa powder
½ tsp salt
300g sugar
325ml vegetable oil
2 eggs
1 tsp vanilla extract
2 tbsp red food colouring
250ml buttermilk
2 tbsp white vinegar
1 ½ tsp salt
- Preheat oven to 180°C and line 12 muffin cups with paper liners.
- In a large bowl sift together flour, cocoa powder and salt. Set aside.
- In another bowl, beat sugar and vegetable oil together with a electric mixer. Add eggs one at a time, mixing well after each addition. Add vanilla extract and red food coloring and mix well.
- Add the dry ingredients to the sugar mixture, alternating with the buttermilk. Mix well after each addition.
- In a small bowl add the vinegar to the baking soda. Stir well, there should be a small bubbling reaction. Add this into the batter and mix well.
- Evenly fill muffin cups 2/3 of the way full with batter and bake for 20 minutes or until a tester inserted into the center comes out clean. Let cool before frosting.
Cream Cheese Frosting
230g cream cheese, room temperature113g unsalted butter, softened
120g confectioners sugar
2 tbsp strawberry liqueur
In a large bowl, with an electric mixer cream together the cream cheese and butter until light and fluffy. Slowly add the confectioners sugar until all in incorporated. Add the strawberry liquor and mix well.
Vegan Red Velvet Cupcakes
Ingredients
Cupcake Batter:
1 cup all-purpose flour, sifted
2 teaspoons baking powder
pinch salt
1/4 cup cocoa powder
1/2 cup white sugar
1/4 cup plain-flavoured oil
3/4 cup Soy Milky Lite
1 teaspoon vanilla essence
1/2 tablespoon apple cider vinegar
2 teaspoons natural vegan red colouring*
Vegan Cream Cheese Frosting**:
200g icing sugar
30g margarine
50g vegan cream cheese
*You can purchase natural red food colouring online, from the supermarket or from your local health food store. Just make sure that it is vegan. Just make sure that it is vegan. Or as an alternative, you could use concentrated beetroot juice for the red colour.
**The cream cheese frosting is delicious! I use Toffuti cream cheese. If you cannot find a vegan cream cheese or would not like to use it, feel free to use just a plain vegan butter cream recipe.
Instructions
1. Preheat over to 180C and line 8 cupcake pans with liners.
2. In a large bowl, add the flour, baking powder, salt, cocoa powder and sugar. Stir until combined.
3. Add in the oil, Soy Milky Lite, vanilla, apple cider vinegar and red food colouring. Beat for a couple of minutes or until smooth.
4. Divide the mixture between the 8 cupcake liners and bake for 20 minutes or until risen and the tops of the cupcakes bounce back when touched. Take out of the oven and cool completely.
5. make the vegan cream cheese frosting by adding the icing sugar, margarine and cream cheese to a bowl and beating until smooth.
6. Pipe or spread the frosting on to the cupcakes once cooled. Serve immediately or store for up to three days. Enjoy!
Red Velvet Cupcake recipe by Babe Scott, The Lazy Hostess, for more visit: babescott.com
Vegan Red Velvet Cupcake recipe by Zoe Bingley-Pullin, for more visit: nutritionaledge.com.au
