Prepare to revolutionize your dessert game with these incredibly moist, vibrant, and completely plant-based red velvet cupcakes that prove vegan baking can be both stunning and delectable! Whether you're a committed vegan, a curious foodie, or simply someone who loves mind-blowing desserts, these cupcakes will transport your taste buds to a world of pure indulgence without any animal products. Get ready to impress your friends, family, and even the most skeptical dessert critics with this foolproof recipe that's as easy as it is delicious!
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Cuisine: American
Serves: 12 cupcakes
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1 tbsp cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup almond milk
- 1/3 cup vegetable oil
- 1 tbsp apple cider vinegar
- 1 tsp vanilla extract
- 1 tbsp red food coloring
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a large mixing bowl, sift together the all-purpose flour, sugar, cocoa powder, baking soda, and salt. Whisk the dry ingredients until well combined and free of lumps.
- In a separate medium bowl, mix the almond milk, vegetable oil, apple cider vinegar, vanilla extract, and red food coloring until thoroughly blended.
- Create a well in the center of the dry ingredients and pour the wet ingredient mixture into it. Gently fold and mix the ingredients until just combined, being careful not to overmix. The batter should be smooth and have a vibrant red color.
- Using an ice cream scoop or large spoon, divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
- Tap the muffin tin gently on the counter to remove any air bubbles and ensure even distribution.
- Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Remove the cupcakes from the oven and let them cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Once cooled, frost with vegan cream cheese frosting or enjoy as is.
Tips
- Ingredient Temperature Matters: Ensure all your ingredients are at room temperature for the smoothest, most consistent batter.
- Don't Overmix: Mix the batter just until ingredients are combined to keep the cupcakes tender and light.
- Food Coloring Tip: Use natural or vegan-friendly food coloring for a vibrant red color without artificial additives.
- Moisture is Key: The combination of almond milk and apple cider vinegar creates a perfect moist texture that mimics traditional cupcakes.
- Cooling Technique: Allow cupcakes to cool completely before frosting to prevent melting and ensure a perfect finish.
- Storage Hack: These cupcakes stay fresh in an airtight container at room temperature for 2-3 days, or refrigerate for up to a week.
- Frosting Option: For an extra special touch, pair with a vegan cream cheese frosting that complements the red velvet flavor perfectly.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 38g
Protein: 2g
Fat: 10g
Saturated Fat: 1g
Cholesterol: 0mg
