Red Velvet Cupcakes With Cream Cheese Frosting (vegan)

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• 1 cup soymilk
• 1 teaspoon apple cider vinegar
• 1 1/4 cups all-purpose flour
• 1 cup granulated sugar
• 2 tablespoons cocoa powder
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/3 cup canola oil
• 2 tablespoons red food coloring
• 2 teaspoons vanilla extract
• 1/4 teaspoon almond extract
• 1 teaspoon chocolate extract
• 1/4 cup margarine, non-hydrogenated, softened (earth balance)
• 1/4 cup vegan cream cheese, softened (tofutti, better than cream cheese)
• 2 cups powdered sugar, sifted
• 1 teaspoon vanilla extract

Recipe

• 1 preheat oven to 350 degrees and line muffin pans with liners.
• 2 whisk together the soy milk and vinegar and set aside to curdle.
• 3 sift the flour, sugar, cocoa, baking powder, baking soda, and salt into a large bowl and mix.
• 4 add the oil, food coloring, chocolate extract, vanilla extract and almond extract to the curdled soy milk. whisk well to combine.
• 5 make well in center of dry ingredients and gently fold wet ingredients into dry, mixing until large lumps disappear.
• 6 do not over mix, oryour cupcakes will turn out gummy - small lumps are okay.
• 7 fill cupcake liners about three-quarters full as these cupcakes will rise fairly high.
• 8 place in hot oven and bake 18-20 minutes until done, or until toothpick inserted in cetner comes out clean.
• 9 cool cupcakes in the pan for five mintues, and then transfer to a cooling rack or surface to cool completely.
• 10 for frosting:.
• 11 using a hand mixer, cream together margarine and cream cheese until just combined, then whip in the powdered sugar in 1/2 cup batches.
• 12 scrape down the sides and mix until smooth and creamy.
• 13 mix in the vanilla.
• 14 keep tightly covered and refrigerated until ready to use.