Janetta and I hadn't done a baking session in a while, so we decided to meet up yesterday for our first one of the year. After the
lemon square flop, we were both wary of what to bake this time around (the intense amount of vegan margarine we used last time left such a nasty aftertaste to the point where we couldn't even enjoy our final product). We tend to make vegan versions of things so both our vegan and non-vegan friends can enjoy our treats, but we are also well-aware of how vegan replacements of things (e.g. eggs, butter, milk) can completely alter the taste of a dessert. So we decided to bake vegan red velvet cupcakes with a recipe that Janetta had successfully tried before, and with both homemade cream cheese frosting and vegan-friendly store-bought buttercream frosting.
Dry ingredients: Flour, salt, and baking soda
In the mixer: Sugar, (vegan) butter, and eggs (or egg substitute)
In another bowl, add cocoa powder, vinegar, and a lot of (vegan) red food colouring
Add dry ingredients, milk (or soy milk), and red cocoa paste into mixer
Blend until smooth and creamy, you know, like velvet
Line pan with cups (my choice: giraffes with party hats, Janetta's choice: scary acrobats)
Scoop batter into cups (we used an ice cream scoop for equal-sized cupcakes)
Put in oven at 350ºF for 30 minutes
In clean mixing bowl, add cream cheese and (vegan) butter
Add icing sugar and vanilla extract
Blend until frosting is smooth and creamy
Remove cupcakes from oven and let cool for 15 - 20 minutes
Frosting time!
Janetta is much more skilled at this than I am
Add toppings for decoration (we used cake crumbs and red crystal sprinkles)
Time to devour!
These turned out beautifully: the cake was soft and moist with just enough chocolate flavour, and the frosting was rich, smooth, and not too sweet so the cream cheese stood out. I also have to note that not a single person could tell they were vegan (well, minus the cream cheese frosting). I gave one to Jack last night, and he devoured one in about 15 seconds, no words necessary. I brought one to my co-worker today, and she just sent me a text saying, "Delicious! My kids had to fight me for it!" I delivered a small batch with buttercream frosting to my vegan friend for her 30th birthday, who had never had red velvet cupcakes before, and she literally swooned and said, "God, I can't believe I've been missing out on this my entire life." My mom tried one this afternoon and thought it was so good, she "just had to bring a another one to work" and then a third one for her "co-worker," if only to save me from "eating too many calories and becoming fat." (Ahem.) In conclusion, I'd say these are a big hit with vegans and non-vegans alike! And, hey, they're even mom-approved. Many thanks to
Janetta for making our baking session a success!