Pink Vanilla Cupcakes | Vegan Cupcakes Recipe
Prep time
Cook time
Total time
These vegan cupcakes are delicious and easy to make! Perfect for Valentine's Day, baby showers, or whenever you need pink cupcakes! These are traditional golden vegan cupcakes dyed pink with homemade beet food colouring.
Author: The Edgy Veg
Recipe type: Dessert
Cuisine: American
Serves: 12 cupcakes
Ingredients
- 1 cup unsweetened soy milk
- 1 ½ tsp apple cider vinegar
- 1¼ cups unbleached all purpose flour
- ¾ tsp baking powder
- ½ tsp baking soda
- ¼ tsp sea salt
- ½ cup granulated cane sugaror white sugar
- ¼ cup vegan butter, softened
- 2 tbsp coconut oil
- 2 tsp vanilla extract
- Drops of beet food colouring (see recipe above)
- Cream cheese frosting (see recipe below)
Instructions
- Preheat the oven to 350F.
- Line a cupcake pan with cupcake liners.
- In a small bowl, whisk together soy milk and apple cider vinegar. Set aside.
- In a large mixing bowl, whisk together flour, baking powder, baking soda, and salt. Set Aside.
- In a separate bowl or the bowl of a stand mixer, beat together sugar, vegan butter and coconut oil until well combined.
- Beat in the vanilla extract and soy milk until well combined.
- Now, slowly beat in the flour mixture until well combined.
- Using an eye dropper or something else that allows you precise control, beat in drops of beet juice colouring, one drop at a time, until you reach your desired shade of pink.
- Using an ice cream scoop, scoop cake batter into the cupcake liners, and fill them ⅔ of the way full.
- Bake for 20 minutes, or until a toothpick comes out clean when inserted into the center.
- Remove cupcakes from the oven and let them cool completely on a wire rack before frosting.
Recipe by The Edgy Veg at https://www.theedgyveg.com/2018/02/12/pink-vanilla-cupcakes-vegan-cupcakes-recipe/