There is something truly romantic and elegant about a rich red cake with contrasting white fluffy frosting. Red velvet has always been a favorite of mine because like myself, it is out of the ordinary. Sure, it might taste similar to a chocolate cake… but it has its own fun characteristics. Not only the fun red colour; but the science involved to produce a unique flavor.
Enjoy this with a glass of champagne for a grown up treat.
This recipe is reduced calorie version for those of you (and myself) who feel they can indulge without all the unnecessary calories.
1 1/4 cup cake flour
1/2 cup plus 2 tbsp all purpose flour
1 cup sugar
3/4 tsp baking soda
1/4 tsp salt
2 tbsp Earth Balance, melted
1/4 cup canola oil
1 cup almond mylk
2 tbsp unsweetened cocoa
2 tbsp red food colouring
1 eggs worth of egg replacer
1 tsp vanilla extract
Preheat oven to 350 degrees F. Place 12 muffin cup liners in a muffin tin.Place flours in a bowl. Sift sugar, baking soda and salt in a separate bowl.Whisk butter and oil in another bowl. Add mylk and the next 4 ingredients, and whisk until combined. Add dry ingredients to wet. Divide batter evenly among liners and bake for 25 min.Cool 5 mins and transfer to a wire rack to cool.Wait to ice, until the cupcakes are completely cooled.
* Personally, I like to ice my red velvet with vegan cream cheese frosting. But any white or vegan butter-cream frosting of your choosing will also go nicely.