Red Velvet Cupcakes 🧁

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Strikingly scarlet and velvety soft, these cupcakes topped with fluffy frosting love to steal the limelight (and we’ll happily allow it!) 😍


Vegan Buttermilk

240ml Soy milk
2 teaspoons White distilled vinegar

Dry Ingredients

165g All purpose flour
30g Cornstarch
2 tablespoon Cacao powder
200g Sugar
1 tablespoon Baking powder
1/4 teaspoon Salt

Wet Ingredients

112g Sunflower oil
60 Applesauce
2 teaspoons Vanilla extract
1-3 tablespoons Beetroot juice or red food colouring


115g Vegan butter
360g Icing sugar
1 teaspoon Apple cider vinegar
1/2 teaspoon Vanilla extract
1-2 tablespoons Soy milk



Preheat the oven to 180C and line a cupcake tray with cupcake cases. In a measuring cup, combine the soy milk and vinegar. Let sit a few minutes until it curdles (this is your vegan buttermilk).

In a large mixing bowl, whisk together the flour, cornstarch, cocoa powder, sugar, baking powder and salt until well combined. To the bowl with the dry ingredients, add the oil, applesauce, vanilla, red food colouring and milk/vinegar mixture. Stir well with a large spoon or spatula until smooth and well combined.

Fill the liners 3/4 full. Bake for 20-25 minutes, or until a toothpick inserted comes out clean. Cool completely before frosting.


Using a hand mixer, beat the softened vegan butter for 1-2 minutes until creamy, then add the powdered sugar, apple cider vinegar and vanilla and beat everything together until smooth and creamy, adding a tablespoon of non-dairy milk at a time as needed. If you add too much milk and it gets runny, you will need to add more powdered sugar.

Once the cupcakes are cooled completely, frost as desired and serve. If you are going to pipe a lot of frosting on each cupcake, you may want to double the frosting.

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