Vegan Red Velvet Cupcakes

Ok, I'll admit, I have a HUGE sweet tooth. Ever since I discovered my diary allergy I haven't been able to eat sweets at all. I had a hankerin' for some yummy cupcakes for the one and only Valentines Day. I don't even like Valentines day but this is the one special thing I did so I figured I'd share.

I LOVE red velvet. Most favorite cake ever. The bottom layer of our wedding cake was red velvet and oh.my.gosh it was DELICIOUS. I don't think I've had red velvet cake since the beautiful day of June 17th and nothing will ever compare to the famous Kipp Holmes cakes. However, these were pretty good if I do say so myself.

This recipe was taken from food.com

For the Cupcakes:

• 1 cup vegan milk (i used rice milk)
• 1 teaspoon apple cider vinegar
• 1 1/4 cups all-purpose flour
• 1 cup vegan granulated sugar
• 2 tablespoons cocoa powder
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/3 cup canola or vegetable oil
• 2 tablespoons vegan red food coloring* or two small bottles of red food coloring
• 2 teaspoons vanilla extract
• 1/4 teaspoon almond extract (I omitted and still tasted the same)
• 1 teaspoon chocolate extract, optional (this can be hard to find, so omit it if you cannot locate it in your local store

For the Frosting:

• 1/4 cup vegan butter, softened
• 1/4 cup vegan cream cheese, softened
• 2 cups vegan powdered sugar, sifted
• 1 teaspoon vanilla extract

Preheat oven to 350 degrees and line muffin pan with liners (I used heart shaped silicone thingys and placed them on a cookie sheet)

gather all of your ingredients:

Whisk together the vegan milk and vinegar and set aside to curdle. Mine didn't "curdle" but apparently if you use soymilk, it does.

Sift the flour, sugar, cocoa, baking powder, baking soda, and salt into a large bowl and mix.

Add in oil, vanilla extract, and red food coloring and mix

pour in to muffin liners

while it's baking, mix together your frosting. Softened cream cheese and softened vegan butter

whip in the powdered sugar 1/2 cup at a time (mix by hand)

let muffins cool , frost, and enjoy!

I forgot the picture of the finished product but you can visualize. SO GOOD!!