Vegan Red Velvet Cupcakes
Vegan Red Velvet Cupcakes with Cream Cheese Icing
2 ¼ cups unbleached flour
1 cup soy milk
2 tbsps cider vinegar
1 1/4 cup sugar
1/3 cup cocoa powder
2 tsps vanilla
½ tsp salt
1 tsp baking soda
½ cup canola oil
1 cup of pureed beets
In a small bowl add milk and cider vinegar. Set aside.
In a mixer bowl combine flour, sugar, cocoa, salt and baking soda. Add vanilla, oil, milk (once it has thickened). Mix at low speed for about 5 minutes or until batter is smooth. Add food coloring and mix by hand or low speed on mixer until color is evenly distributed.
Place liners in cupcake pan. Divide batter evenly.
Bake at 350 degrees F for 20 minutes or until toothpick comes out clean.
Cool completely before icing. Makes 18 cupcakes.
Cream Cheese Icing
½ of an 8 oz tub of Tofutti Cream Cheese
¼ cup Earth Balance
1 tsp vanilla
2 cups confectioners sugar
In a mixer bowl, combine cream cheese, Earth Balance and vanilla. Beat until smooth and creamy. Gradually add sugar until a smooth and stiff icing forms. Chill the icing until ready to use.