Red Velvet Cupcakes With Cream Cheese Frosting (Vegan)

Recipe by Kozmic Blues
READY IN: 35mins




  • Preheat oven to 350 degrees and line muffin pans with liners.
  • Whisk together the soy milk and vinegar and set aside to curdle.
  • Sift the flour, sugar, cocoa, baking powder, baking soda, and salt into a large bowl and mix.
  • Add the oil, food coloring, chocolate extract, Vanilla extract and almond extract to the curdled soy milk. Whisk well to combine.
  • Make well in center of dry ingredients and gently fold wet ingredients into dry, mixing until large lumps disappear.
  • Do not over mix, oryour cupcakes will turn out gummy - small lumps are okay.
  • Fill cupcake liners about three-quarters full as these cupcakes will rise fairly high.
  • Place in hot oven and bake 18-20 minutes until done, or until toothpick inserted in cetner comes out clean.
  • Cool cupcakes in the pan for five mintues, and then transfer to a cooling rack or surface to cool completely.
  • For frosting:
  • Using a hand mixer, cream together margarine and cream cheese until just combined, then whip in the powdered sugar in 1/2 cup batches.
  • Scrape down the sides and mix until smooth and creamy.
  • Mix in the vanilla.
  • Keep tightly covered and refrigerated until ready to use.