Red Velvet Cupcakes

 

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.

 

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One Comment

  • AJ says:

    Hi Candice! Do you still feel like this is your home run red velvet cupcake recipe? Would you pair it with your carrot cake’s cream cheese frosting? Thanks!

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