Vegan, Gluten-Free Red Velvet Cupcakes
INGREDIENTS - Cupcake Batter:
3 ½ cups Gluten Free All-Purpose flour or Gluten Free Baking flour (I like Pamela’s Baking and Pancake Mix or for non-dairy flour, Pamela’s non-dairy Pancake and Waffle Mix)
1 ½ cups raw cane sugar
2 tsp baking soda
1 tsp salt
2 tbsp cocoa powder
2 cups nondairy milk (I like rice milk or almond milk)
1/3 cup palm oil
2 tbsp applesauce
2 tbsp apple cider vinegar
2 tsp vanilla extract
3 tbsp red food coloring
DIRECTIONS FOR CUPCAKES
Preheat oven to 350 degrees F. Lightly grease 12 cup muffin tins and line with paper liners.
In a large bowl, combine flour, sugar, baking soda, salt and cocoa powder. Create a well in the center, and add milk, oil, food coloring, vinegar and vanilla, and mix thoroughly.
Divide batter evenly amongst the tins. Bake for about 35 minutes, rotating halfway through. When the cake pulls away from the side of the tins and a toothpick inserted into the center of each comes out clean, they are ready. Don’t over bake. Let cupcakes cool for 10 minutes.
INGREDIENTS - Buttercream Frosting:
1/2 cup vegan butter (I like Earth Balance), at room temperature
1 ½ cups confectioners' sugar
1teaspoon vanilla extract
2 tablespoons nondairy milk (I like rice or almond)
4 oz of vegan cream cheese, softened
DIRECTIONS FOR THE FROSTING
With an electric mixer, whip butter and vegan cream cheese until smooth and fluffy. With the mixer on low speed, add confectioners' sugar and fluff for another few minutes. Add vanilla, and milk and gradually increase the speed. You may add more milk to obtain the consistency you desire but add a bit at a time so that you don’t make it too soupy.
Cover the icing with plastic wrap until you are ready to use in order to prevent drying. Re-whip before using. Once the cupcakes are cooled, spread some frosting on top each cupcake.