Red Velvet Cupcakes

40 minutes
As May unfolds, it brings with it the promise of warmer days, blooming flowers, and for me, a reason to celebrate! In honor of my birthday month, I'm thrilled to share this irresistible Red Velvet cupcake recipe. Whether you're celebrating a special occasion or simply craving a sweet treat, these cupcakes are sure to delight your senses.

Red Velvet Cupcakes

May is my birthday month! I wanted to celebrate with this Red Velvet cupcake recipe. These little cakes are always fun to give as a gift or to bring to a potluck.

I promise their colour is as beautiful as their taste, and they are absolutely divine!

Ingredients (12 cupcakes)

1 3/4 cup All-purpose flour
half serving Vegan Pro - Maple Vanilla
2 tsp Baking powder
1/2 tsp Baking soda
1 tbsp Pure Cacao
Pinch of salt
1 1/4 cup Plant-based milk
1/2 cup Canola oil
1/2 cup Brown sugar, packed
1 tbsp Lemon juice
2 tsp Red food coloring
1 tsp Vanilla extract

1/4 cup Vegetable margarine
1/2 tbsp Plant-based milk
1 tsp Vanilla extract
1 1/4 cup Icing sugar, sifted

Method :

1. Preheat the oven to 180°C (350°F). Place cases in a 12-cavity muffin mould.


2. In a bowl, mix the flour, Vegan Pro, baking powder, baking soda, cocoa and salt. Reserve.


3. In a large bowl, mix the plant-based milk, oil, brown sugar, lemon juice, colouring and vanilla. Using a whisk, gradually add the dry ingredients and mix until the dough is smooth.


4. Divide the batter into the muffin tin and bake in the center of the oven for 30 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before unmolding.


5. Meanwhile, mix the margarine, plant-based milk, vanilla and icing sugar in a bowl using a whisk. Mix until the mixture is smooth and homogeneous.


6. Using a pastry bag fitted with a tip, decorate the cupcakes with icing.

By Katia Bricka
Writer for RAW Nutritional


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