Chocoholics rejoice – Valentine’s Day is just around the corner! And if you’re looking for something sinfully sweet to bake for your sweetheart this year, look no further than ourred velvet cupcakes with fluffy Tofutti Better Than Cream Cheese.
A rich cocoa-flavoured cupcake with a romantic red hue and a velvety smooth texture, traditional recipes call for eggs and buttermilk. Cupid, however, has hit the target with the below recipe, which has been revised to accommodate a dairy and egg-free diet.
Not only will significant others appreciate the love you’ve put into preparing these delectable desserts, but they’ll also value the care you took take their dietary restrictions and intolerances into account.
Plus, in addition tomaking your sweetie swoon, your kids will adore these cupcakes too, and so will the VIP vegans in your life. For a final product that’seven more spectacular, replace red food colouring with beet juice and garnish the cupcakes with fresh raspberries. Makes a dozen.
Cupcakes
1 cup dairy-free milk
1 tsp. apple cider vinegar
1 cup all-purpose flour
¼ cup cake flour
1 cup dark brown sugar
2 tbsp natural cocoa
½ tsp. baking powder
½ tsp. baking soda
½ tsp. salt
½ cup vegetable oil
2 tbsp. red food colouring or beet juice
2 tsp. natural vanilla extract
Preheat your oven to 160 C (325 F). Meanwhile, line a cupcake tray with baking liners. In a mediummixing bowl, combine the non-dairy milk with vinegar and set aside. Don’t be alarmed if the liquid curdles.
Next, in a medium bowl, combine flour, brown sugar, cocoa, baking powder, baking soda and salt, and mix well. Add the oil, food colouring OR beet juice, and vanilla extract into the milk mixture and whisk.
Sift dry ingredients into the wet mixture and fold until smooth. Ladle the mixture into the baking liners and bake the cupcakes for 25-30 minutes – until cooked through.