This post has been a long time coming. Not only because for the last couple of day the internet/computer/camera have all been giving me issues, but also because Red Velvet Cupcakes have been a challenge for me to create. I strived always for that perfect bouncy, light and airy texture and rich chocolate flavor, yet it did allude me quite often. So, finally I can give you the perfect, light, chocolaty, bouncy beautiful slightly red beauty that is the Red Velvet Cupcake…only…I am calling her a Red Velour Cupcake. I want you to remember these, they will stand out in flavor and texture yes, but also, now the name will stand out as well!
Now, onto music. If you at all follow The Vegan Crush, then you know how I love the 80′s, be it the music, the movies…yes, even some of the fashion…so, I’ve decided to add this video, which is…I’m gonna say, my favorite movie, probably of all time! Goodness, I’m loony @_@
What a feeling, Irene Cara, from, you guessed it…Flashdance!
2 1/2 cups cake flour
1 tsp baking powder
1 tsp salt
2 tbsp unsweetened cocoa powder
2 tbsp red food coloring
1/2 cup Earth Balance, room temp
1 1/2 cups sugar
1 tsp vanilla
1 cup buttermilk substitute, (recipe to follow)
1 tsp white vinegar
1 tsp baking soda
1 cup hemp milk, room temp
1 tbsp lemon juice
In a small bowl, mix together the hemp milk and lemon juice and let stand for 5 minutes. That’s all!
Preheat oven to 350 degrees. Line 2 muffin tins with cupcake liners. I did half regular and half mini.
In a medium bowl, whisk together the cake flour, baking powder, and salt. In a smaller bowl, mix food coloring and cocoa powder into a smooth paste and set aside.
Using a hand mixer on medium, in a large bowl, cream the Earth Balance and sugar together until light and fluffy. Add in the egg replacers, one at a time, beating as you go. Then beat in the vanilla and red cocoa paste. Now add 1/3 of the flour mixture to the EarthBalance mixture, beat well, then beat in 1/2 of the buttermilk substitute. Beat in another 1/3 of flour mixture, then second half of buttermilk substitute. End with the last 1/3 of the flour mixture being added, beat until well combined, remembering to scrape down the sides of bowl with a spatula to incorporate everything.
In a small bowl, mix vinegar and baking soda, being careful as it will fizz up a bit. Now add the vinegar mixture to the cake batter and stir well to combine.
Using a 1 1/2 inch ice cream scoop, fill the cups just about 3/4 full. Bake for approximately 20-25 minutes, rotating pans halfway through. Insert a toothpick into the center, if it come out clean, they’re done, they’ll also have a good bounce back when they’re ready!
Let them cool in the cupcakes tin for about 5 minutes, then transfer to a wire rack and allow to cool completely before frosting.
I know that a lot of people use a cream cheese frosting, but I was really in love with with my vanilla buttercream from the Poundcake Cupcake recipe a couple days ago, so I decided to use that!
Until we eat again! Enjoy!