Our friend and supporter, veganroi, made us mini polka dot red velvet cupcakes! He used beet juice for the coloring, so they turned out brown. If you want authentically red cupcakes, you could use vegan red food coloring. His recipe is a modified version of this one from Vegan Machine:
- 1 C Unsweetened Vanilla Coconut Milk
- 1 tsp. Apple Cider Vinegar
- 1 C Sugar
- 1 1/4 C Flour
- 2 1/2 Tbsp. Canola Oil
- 2 1/2 Tbsp. Apple Sauce
- 2 Tbsp. Cocoa Powder
- 2 Tbsp. Liquid Red Food Coloring(can adjust to you desired color)
- 2 tsp. Vanilla Extract
- 1 tsp. Baking Powder
- 1/2 tsp. Almond Extract
- 1/4 tsp. Baking Soda
- 1/4 tsp. Salt
Preheat oven to 350 degrees. Place cupcake liners in your cupcake pan.
Combine coconut milk and apple cider vinegar in a bowl and let sit for 5 minutes to thicken.
Combine sugar, oil and extracts in a large mixing bowl. Once your coconut milk mixture has thickened, add it to you mixing bowl. Combine thoroughly.
Add the rest of your dry ingredients, mix until all lumps are gone.
Fill cupcake lines 2/3 full.
Cook in the oven for 17-19 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
Wait at least 30 minutes, or until completely cool to frost.
Recipe will make 12 regular sized cupcakes, or 24 (+) mini cupcakes.
- 3 C Confectioners Sugar
- 1 C Vegetable Shortening
- 4 Tbsp. Soy Milk
- 1 tsp. Almond or Vanilla Extract (vanilla will tint it slightly darker)
This makes far too much icing! Half the recipe at the very least! Combine all ingredients in a mixing bowl and mix thoroughly.
Thank you, veganroi!