Posted by Nichole Leigh
But that doesn't mean that I haven't missed you, and it doesn't mean I haven't been cooking. I've actually been saving this recipe since Valentine's day (embarrassing, I know). However, these cupcakes are so good that there's no reason not to make them this weekend!
Not-So-Red Velvet Cupcakes with Velveteen Icing
These are likely to be the moistest, most delicately flavored red velvet cupcakes you'll ever eat. The heaping helping of vanilla and 'just-right' amount of cocoa is inspiring. On top of the taste (pun intended) the icing is creamy, and doesn't harden when chilled like buttercream. The lack of artificial food coloring means that they're not particularly red, but I doubt anyone will stop stuffing their faces long enough to care. Once again, the recipe is adapted from Vegan Cupcakes Take Over the World. Recipe makes 12 cupcakes.
Ingredients:
1 cup almond milk
1 tsp apple cider vinegar
1 1/4 cup flour
1 cup sugar
2 tbs cocoa
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/3 cup canola oil
2 tbs red food coloring or 1 3/4 tbs cherry juice + 1/4 tbs cornstarch (I used my very own homemade food coloring, recipe to come)
2 tsp vanilla extract
1/4 tsp almond extract
1 tsp chocolate extract
Directions
1 tsp apple cider vinegar
1 1/4 cup flour
1 cup sugar
2 tbs cocoa
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/3 cup canola oil
2 tbs red food coloring or 1 3/4 tbs cherry juice + 1/4 tbs cornstarch (I used my very own homemade food coloring, recipe to come)
2 tsp vanilla extract
1/4 tsp almond extract
1 tsp chocolate extract
Directions
1. Preheat oven to 350F (175C) and line a cupcake tin.
2. In a medium-sized bowl, combine the almond milk and vinegar and set aside to curdle.
3. In another bowl, mix together the flour, sugar, cocoa, baking powder, baking soda and salt. Set aside.
4. Add the oil, food coloring and extracts to the curdled soy milk and whisk well to combine. Sift the dry ingredients into the wet and fold to combine, mixing just until large lumps disappear.
5. Pour into liners and bake 18-20 minutes.
2. In a medium-sized bowl, combine the almond milk and vinegar and set aside to curdle.
3. In another bowl, mix together the flour, sugar, cocoa, baking powder, baking soda and salt. Set aside.
4. Add the oil, food coloring and extracts to the curdled soy milk and whisk well to combine. Sift the dry ingredients into the wet and fold to combine, mixing just until large lumps disappear.
5. Pour into liners and bake 18-20 minutes.
6. Top with the Velveteen Icing (recipe follows)
Old-Fashioned Velvet Icing
I love this icing so much that I am thinking about abandoning buttercream entirely. It's so smooth, silky, and utterly delicious. It's for spreading, not piping, but don't let that stop you!
Ingredients
2 tbs all purpose flour
1/2 cup almond milk
1/4 cup non-hydrogenated vegetable shortening
1/4 cup non-hydrogenated vegetable margarine
1/2 cup almond milk
1/4 cup non-hydrogenated vegetable shortening
1/4 cup non-hydrogenated vegetable margarine
2 tsp vanilla extract
1 cup superfine or castor sugar
1 cup superfine or castor sugar
Directions
1. In a small saucepan over medium heat, whisk together the flour and almond milk. Stir constantly until mixture starts to thicken and has a pudding like consistency, about 3-4 minutes. Remove from heat and allow to cool two minutes. Transfer to a large bowl and press plastic wrap onto the top of custard to prevent a skin from forming. Allow mixture to cool completely before next step. (I usually put it in the fridge for 20-30 minutes.)
2. Cream together the shortening, margarine, vanilla, and sugar, then beat in cold custard. Beat with electric mixer 5-7 minutes. (This part is important, the longer you beat it the thicker and stiffer the frosting will become. I suggest beating for the full 7 minutes.) Frosting should become lighter in color and have a very creamy texture, similar to very thick whipped cream. Frost on cooled cupcakes.
1. In a small saucepan over medium heat, whisk together the flour and almond milk. Stir constantly until mixture starts to thicken and has a pudding like consistency, about 3-4 minutes. Remove from heat and allow to cool two minutes. Transfer to a large bowl and press plastic wrap onto the top of custard to prevent a skin from forming. Allow mixture to cool completely before next step. (I usually put it in the fridge for 20-30 minutes.)
2. Cream together the shortening, margarine, vanilla, and sugar, then beat in cold custard. Beat with electric mixer 5-7 minutes. (This part is important, the longer you beat it the thicker and stiffer the frosting will become. I suggest beating for the full 7 minutes.) Frosting should become lighter in color and have a very creamy texture, similar to very thick whipped cream. Frost on cooled cupcakes.
