Tuesday, February 12, 2013

Vegan Red Velvet Cupcakes with Vegan Cream Cheese Frosting

Vegan Red Velvet Cupcakes with Vegan Cream Cheese Frosting

I'm a sucker for Valentine's Day, it happens to be my favorite holiday and not the reasons most people think of. I love the prettiness of it all! Its bright, cheery, and the food really does take a turn for the more dramatic and elegance. You have a more upbeat and romantic aspect to everything and its not about the money we spend on each other but the thought we put into what we are giving that matters. As cheesy as it sounds, a gift from the heart is a great way to show someone that you care. With this cupcake recipe along with a dinner at home snuggled up with your sweetheart it will redefine what you think Valentine's Day can mean for the two of you. You don't have to spend a ton on each other to make a loving point but stuffing your faces with these cupcakes will definitely make your night all the more sweeter. Enjoy!


IngredientsMakes Around 18 to 20 cupcakes

Cake

3 cups all-purpose flour
1 Tablespoon baking powder
3/4 teaspoon fine salt
2 cups plain vegan milk
1/2 cup Softened vegan butter , at room temperature
1 1/3 cups sugar
1 Tablespoon vanilla extract
1 teaspoon vinegar
2 1/2 teaspoon cocoa powder 
2 to 3 teaspoons red food coloring gel (more or less depending on if you are using gel or coloring/want it darker or lighter)

Frosting

1/2 cup softened vegan butter or coconut oil, at room temperature
1/2 cup vegan cream cheese, softened (Tofutti)
3 cup powdered sugar
1 Tablespoon vanilla extract

Directions

Cake

Heat Oven to 350 Degrees

In a medium bowl, sift together the flour, baking powder, and salt.

In the bowl of an electric mixer fitted with a paddle attachment, cream the Crisco and sugars on high speed until light, approximately 5 minutes. Add the vanilla, mix well. Measure out the vegan milk and vinegar (don't worry if it separates at all). On low speed, add the flour mixture and the vegan milk mixture alternately one at a time, beginning with the vegan milk mixture and ending with the flour mixture. Mix the batter only until blended. Scrap sides as needed through the process.

Pour the batter into the prepared cupcake baking pans with cupcake wrapper, 3/4 filled, smooth the top with the batter with a spatula, and bake in the center of the oven for 25 to 30 minutes, or until a toothpick comes out clean and cake springs back (Check at 20 minutes to gauge your cupcakes firmness and consistency). Cool to room temperature before frosting.

*TIP*

When putting batter into cupcake wrappers or pans I always use a ice cream scoop (hinged), these scooped devices are the perfect device for cupcakes, cookies, and your ice cream as well and gives you even amount every time.

Frosting

In the stand mixer fitted with a whisk attachment, beat the Crisco, vanilla, and room temperature vegan cream cheese on medium-high speed until fluffy, about 2 minutes, stopping to scrape down the sides of the bowl. Turn the mixer to low (stir setting), add the sugar slowly (a little at a time, 1/2 cup increments), mix until incorporated. Increase the speed to medium high and beat until fluffy, about 3 minutes, stopping to scrape down the sides of the bowl.

Vegan Cream Cheese Frosting

Assembly

When cupcakes are cooled completely, place on a clean decorating surface and frost the cupcakes with whatever design your desire. In my case I piped them with a decorating safe piping bake and star tip fitted in place and piped a good amount on each. Either way with a piping bag or knife they will turn out fantastic. Sprinkle with your favorite vegan friendly sprinkles, candies, chopped pecans or strawberries, and serve to your sweetheart. Enjoy!


-Amy