I’ve always wanted to make Red Velvet cupcakes but I figured they would be pretty substitution and soy heavy if I made them vegan. Turns out, I only had to turn to soy for one ingredient but in addition to Tofutti, they do require egg replacer, earth balance, and vegan food dye (India Tree dye is vegan and can be found at Whole Foods). Since I finally made the commitment to try and make them vegan, I decided I would go all out and make them insanely lovey and cutesy for Valentine’s day. Whether or not you decide to make heart shapes (all you need is marbles which are 99 cents at Party City) or get cupcake liners adorned with hearts (also 99 cents at Party City), these cupcakes are very February-appropriate and one of those things that none of your friends (or your boyfriend/girlfriend) will guess is vegan… until you start bragging of course.
2 sticks Earth Balance Butter
1 1/2cup sugar
3 teaspoons Ener-G egg replacer mixed with 4 tablespoons of water
1/3 cup of cocoa powder
India tree red food coloring or beet juice
2 teaspoons vanilla extract
7/8 cup of almond milk
2 tablespoons of lemon juice
2 1/4 cups of flour
1 teaspoon of salt
1 teaspoon of baking powder
1 tablespoon of white vinegar
1 stick Earth Balance Butter
4 ounces (1/3) container of Tofutti Cream Cheese
6 cups of powdered sugar
2 tablespoons vanilla extract
1. Preheat oven to 350. Line a muffin pan with liners and if you want heart shapes, put a marble in each cup outside of the liner to make an indent.
2. Melt the 2 sticks butter in the microwave in a large bowl for about 30 seconds (this is the time to leave the 3rd stick for the frosting out of the fridge too so that it’s room temp by the time you get to it). Add the sugar to the melted butter and beat on medium speed with a hand mixer until it is light and fluffy. Add the egg replacer mixed with water and beat on high speed while scraping the bowl periodically.
3. In a small bowl, mix together the cocoa powder and the vanilla, add enough food dye to form a paste.
4. Mx the paste into the batter on medium speed.
5. In a measuring cup, stir the lemon juice into the almond milk. Add half of it to the batter and then one cup of the flour. Mix on medium speed until incorporated. Mix the other half of the almond milk and the other half of the flour into the batter until it is incorporated fully.
6. Switch the mixer back down to low and all the salt, baking soda and vinegar. Beat on high for another minute until smooth.
7. Pour into your muffin tins and bake for 20 minutes.
8. Cool for 10 minutes in the muffin tins and then remove the cupcakes and put them on a cooling rack so they can cool completely while you’re making the frosting.
9. In a large bowl, use your electric mixer to cream together the butter and cream cheese on high speed for about 10 minutes. When you’re not texting with your other hand, (10 minutes is a long time), scrape the bowl as needed as you mix.
10. Reduce the mixer speed to low and add the sugar one cup at a time as your continue to mix. Add the vanilla last and mix on high until the frosting is fluffy (if you’re going to pipe it, make sure it is firm and put it in the fridge until you’re ready to use it). Pipe or spread onto your beautiful cupcakes!
Yields: 36 cupcakes. Calories: 250, Carbohydrates: 35 grams, Fat: 12 grams, Sodium: 150 mg