Easy Vegan Red Velvet Cupcakes
Red velvet cupcakes always feel like a treat with their rich flavour and gorgeous colouring. Less than 30 minutes to make this easy vegan recipe.
Equipment
Angela's Top Tip
Weigh your dry ingredients in grams with a scale for best results!
Ingredients
For the Vegan Buttermilk
- 175 mililitres Plant Based Milk (3/4 US Cup - see note)
- 1 tbsp Apple Cider Vinegar
For the Cupcake Batter
- 240 grams Cake Flour (2 US Cups)
- 140 grams White Sugar (Just short of 3/4 US Cup)
- 2 tsp Baking Powder
- 1 tsp Salt
- 2 tbsp Cocoa Powder
- 30 gram Plant Based Butter (unsalted) (2 tbsp - melted)
- Red Food Colouring approx 10 drops
Instructions
Prep:
- Preheat your oven to 350°F (175°C).
- Gather all your ingredients and equipment.
Making the Cupcakes:
- Make the buttermilk by combining the plant based milk and vinegar in a measuring cup. Let it sit for 10 minutes while it curdles.
- Stir in the melted butter and food colouring to the buttermilk.
- Add all of the dry ingredients to your mixing bowl and stir to combine.
- Add the wet ingredients to the mixing bowl. Mix until fully incorporated.
- Place 12 cupcake liners in the cupcake pan and fill each one, using an ice cream scoop to evenly distribute the batter.
- Bake at 350°F for 15 minutes. The cupcakes will be well risen and firm to the touch.
- If you want to frost the cupcakes, allow them to cool completely before decorating. I recommend using either vanilla buttercream or cream cheese frosting. Enjoy!
Video
Notes
- This recipe makes 12 cupcakes. It can also be used to make a batch of donuts or a 6" cake.
- Check out the full recipe post for substitution information.
- These cupcakes are best enjoyed on the day of baking but will store well in an airtight container in the fridge for up to 3 days.
- I always weigh my ingredients rather than use cup measurements. This ensures accuracy for every recipe and perfect results every time. For convenience for those who prefer using cup measurements, I have converted this recipe myself. Please note that if you use the 2x or 3x ingredient feature in this recipe card, it will not increase the cup measurements. Please calculate those manually.
- Nutrition information is provided as a guide only and is based on the actual ingredients that I used to create this recipe.
Nutrition
Serving: 1CupcakeCalories: 133kcalCarbohydrates: 28.5gProtein: 2.4gFat: 1.5gSaturated Fat: 0.2gSodium: 217mgPotassium: 129mgFiber: 0.8gSugar: 12.2gCalcium: 59mgIron: 1mg
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