RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 3436
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| Recipe Name: |
Vegan Red Velvet Cupcakes - Copy |
| Source: |
Unknown |
Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Dessert |
Used in Baskets: |
No |
| Base: |
Grains/Nuts |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
5.00
Minutes |
Number of Servings: |
12 |
| Inactive Prep Time: |
10.00
Minutes |
Original Num Servings: |
12 |
| Cooking Time: |
20.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
350 |
Approx. Cost/Serving: |
$1.77
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 1
Dozen
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
12-cup muffin tin and cupcake papers |
| Suggested Sides: |
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| Comments: |
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Ingredients:
1 Teaspoon vinegar, cider
0.33 Cup oil, canola
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Directions:
Preheat oven to 350 degrees and line your muffin pan with the cupcake papers.
In a large bowl, pour in the soy milk and the vinegar and let sit for 5 minutes to curdle. You must do this to imitate buttermilk so the baking soda has something to react with.
In a medium bowl, whisk together the flour, sugar, cocoa, baking powder, baking soda and salt. Set aside.
Add the oil, food coloring and extracts to the curdled soy milk and whisk well to combine. Sift the dry ingredients into the wet and fold to combine, mixing just until the large lumps disappear.
Using a disher, scoop into prepared pan and bake for 18 to 20 minutes.
Once the cupcakes have cooled, cream together the crisco and cream cheese until just combined. Sift in the powdered sugar in half-cup batches, whipping until thoroughly combined after each addition. Add the vanilla and whip until light and fluffy. |
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| Nutrition per Serving: |
| Calories: |
60 |
Total Carbs: |
11.0 |
Net Carbs: |
10.3 |
| Cholesterol: |
0.0 |
Fat: |
0.5 |
Protein: |
2.02 |
| Fiber: |
0.72 |
Sodium: |
139.13 |
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