Updated: May 27, 2021
Today we are making Vegan Red Velvet Cupcakes, they are light, fluffy and we are using beetroots instead of adding any artificial color. These scrumptious Vegan Red Velvet Cupcakes will just melt in your mouth.
Ingredients for the recipe
All purpose self rising flour - 220 Grams
Cacao Powder - 10 Grams
Coconut Sugar - 190 Grams
Salt - 1/3 teaspoon
Soy Milk - 250 Grams
Apple Cider Vinegar - 1 Tablespoon
Vanilla extract - 1 Teaspoon
Oil - 110 Grams
Beetroot - 80 grams
Vegan Butter - 250 grams
Icing Sugar - 800 Grams
Lime Juice - 1 teaspoon
So let’s get started
We will start with preparing the Vegan butter milk, to the plant based milk add 1 tablespoon of apple cider vinegar, I am using around 250 grams of soy milk, mix everything and let it rest for 15 minutes. The apple cider vinegar will help the plant based milk to curdle.
Now let’s move to the dry ingredients, using a sieve add 220 grams of all purpose self rising flour. You can use normal flour and add 1 and half teaspoons of baking powder. Then add 10 grams of cacao powder, which is approximately 2 tablespoons, 190 grams of coconut sugar, you can use any vegan sugar of your choice and finally 1/3rd teaspoon of salt.
Mix all the dry ingredients well and try to break all the lumps.
Now it’s time to assemble the wet ingredients, to the vegan buttermilk, add 1 teaspoon of vanilla extract. 110 grams of oil, and give it a slight mix. We are going to blend everything so don’t worry too much.
I have taken 80 grams of beetroot with skin removed, washed and roughly chopped. Add the beetroot pieces to the blender, followed by the liquid mix.
Blend as smooth as possible.
Now take the sieve again, and add the liquid mix to the dry ingredients, we are going to filter the liquid as no one wants to have those chunks in their red velvet cupcakes.
Combine the liquid ingredients with the flour and towards the end you will get a smooth running batter, mix it well so there are no lumps. It will have a flowing consistency.
Then line the tray with cupcake liners, using a ladle I am adding the batter to the cupcake liners, you can use a cup or a mug whichever feels more comfortable to you, and is less messy.
Fill it up to 90 %. Then bake them over 170 C for 25-30 mins.
The Vegan red velvet muffins are ready, insert a toothpick to check if it comes out clean that means they are cooked completely from the inside too. I thought they would get ready within 20 mins, but they took a good 25-30 mins. Take them out of let them cool off on a wire rack.
Meanwhile the cupcakes are cooling off, let's prepare the frosting for the cupcakes. Take 250 grams of vegan butter, blend it a little to soften it.
After that gradually added the icing sugar(800 grams) and using a stand mixer or hand blender make the frosting. The vegan buttercream is ready. And traditionally the frosting on top of red velvet cupcakes is the cream cheese, so I am adding 1 teaspoon of lime juice to add a little tang to the vegan buttercream. Blending everything again and the perfect frosting is ready. Then fill it in a piping bag, and add it to the cupcakes. Leave one of the muffin, as we will be using it to grate on top of the icing.
Grate the last muffin on top of the other cupcakes to give this final touch, this is optional but makes them look so pretty.
The Vegan Red Velvet Cupcakes are ready
That was easy right? Try this scrumptious recipe at home and share your feedback in the comments section.
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Watch the recipe video below