Updated: Dec 10, 2020
These cupcakes are vibrant, spongy and moist with the perfect amount of sweetness; topped with a soft, light melt in your mouth cream cheese frosting.
1 cup Soy or Almond Milk
2 Tbsp. apple cider vinegar
1 cup sugar
1/3 cup canola or grapeseed oil
2 cups unbleached all purpose flour
2 Tbsp. unsweetened cocoa powder
1 tsp. baking soda
1/2 tsp. sea salt
2 tsp. pure vanilla extract
3 Tbsp. vegan red food coloring
Preheat the oven to 350°F
Combine all the milk with half (1 tbsp) of apple cider vinegar and set aside for 3 or 4 mins. to make buttermilk.
Sift into a large bowl the flour, cocoa powder and baking soda then add the sugar and salt.
Add the buttermilk, oil, food coloring, vanilla, and the other half (1 tbsp.) vinegar to the flour mixture and whisk until there aren't any large lumps (not too much).
Line a cupcake tray with 12 cupcake liners and divide the batter evenly between them.
Place into the oven and bake for 25 minutes or until a toothpick inserted into the center comes out clean.
Allow to cool completely before frosting.
3 cups confectioners’ sugar
1 8-oz containers Tofutti Better than Cream Cheese, softened
1/2 cup vegan Earth Balance Vegan Butter, softened
1 tsp pure vanilla extract
-Combine the vegan cream cheese and the vegan butter in a large bowl, beating them together to combine well.
-Add the vanilla extract and then the confectioners' sugar one cup at a time until well blended, smooth, soft and fluffy.
*If too thin add more confectioners' sugar; if to thick add a little vegan milk.