If you are following the conversation on facebook, we’ve been talking about favorite desserts. And well, I can’t think of anything much better to talk about! So at the request of Christine and Jane on facebook, here is my red velvet cupcake with cream cheese frosting recipe! (and don’t worry, bread pudding is coming soon!):
Not much better in the world than red velvet cupcakes! So moist, creamy, and fantastic!! You will truly love this recipe!! Enjoy!!
Red Velvet Cupcakes with Cream Cheese Frosting
makes 2 dozen regular or 4 dozen mini
What you’ll need:
2 ½ cups all-purpose flour
1 ½ cups sugar
1 teaspoon baking soda
1 teaspoon kosher salt
4 tablespoons cocoa powder
1 cup vegetable oil
1 1/2 cup coconut or almond milk + 1 tsp. lemon juice, let sit 5 minutes
2 tbsp. ground flax seed + 6 tbsp. water, let sit 5 minutes
2 tablespoons organic red food coloring or beet juice
1 teaspoon white distilled vinegar
2 teaspoon vanilla extract
8 oz. (1 package) vegan cream cheese, softened (I like Trader Joe’s brand)
1 stick of vegan butter, softened
1 teaspoon vanilla extract
3 cups of powdered sugar
Preheat oven to 350 degrees. Line a cupcake pan with liners. In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, milk, flax, food coloring, vinegar, and vanilla with a mixer. (careful when you first turn on. Start on low then build up or the red dye with splash on you!) Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined. Bake for 20 minutes.
In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar. Beat until light and fluffy. Frost the cupcakes when cool.