The Best Recipes: Vegan Red Velvet Cupcakes

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Vegan Red Velvet Cupcakes

"Just awesome. Easy and tasty. Frost with vegan cream cheese frosting."

Ingredients :

• 2 cups soy milk
• 2 teaspoons apple cider vinegar
• 1/3 cup applesauce
• 1/4 cup vegetable oil
• 1/4 cup beet juice
• 2 teaspoons vanilla extract
• 2 1/2 cups all-purpose flour
• 1 2/3 cups white sugar
• 1/4 cup cocoa powder
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt

Instructions :

Prep : 15M	Cook : 24M	Ready in : 45M

• Preheat oven to 350 degrees F (175 degrees C). Line 2 muffin tins with cupcake liners.
• Stir soy milk and apple cider vinegar together in a large bowl. Let stand until curdled, about 5 minutes. Mix in applesauce, oil, beet juice, and vanilla extract.
• Combine flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl. Whisk to remove lumps. Pour in soy milk mixture; stir until batter is just combined.
• Fill each cupcake liner 3/4 full with batter.
• Bake in the preheated oven until the top springs back to the touch and a toothpick inserted into the center comes out clean, about 20 minutes. Cool for 5 minutes. Remove from the tins and place on wire racks until completely cool.

Notes :

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