• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Bo's Kitchen

Plant based recipes made with love

  • Recipes
    • Breakfast
      • Blueberry breakfast muffins
      • Bagels
      • Granola
        • Chunky almond granola clusters
      • Pancakes
        • Chickpea pancakes
        • Cinnamon buckwheat pancakes with chocolate sauce
      • Parfait
        • Chia and beet mousse parfaits
        • Cherry chia jam parfait
        • Carrot cake breakfast parfait
        • Blueberry buckwheat parfait
        • Buckwheat parfait with acai lavender cream
      • Porridge
        • Spiced apple pie oatmeal
        • Banana and peanut butter baked oatmeal
        • Tropical bircher bowls
        • Hazelnut overnight oat cups
      • Smoothies
        • Salted caramel smoothie bowls
        • Acai Almond Breakfast Bomb
        • Kiwi mango smoothie bowls
        • Baobab sunshine smoothie bowls
        • Radiant skin smoothie bowl
        • Skin glow smoothie bowl
        • Berry beet smoothie bowl
        • Mint choc breakfast pot
        • Blueberry walnut whip with carob sauce
      • Tarts
        • Cacao buckwheat breakfast cups
      • Waffles
        • Rainbow waffles
        • Coconut waffles with raw chocolate sauce
        • Aquafaba waffles with cashew cream
    • Drinks
      • Nutella Milk
      • Cookie dough milkshake
      • Blueberry acai iced latté
      • Rose sherbet
      • Tropical golden kiwi smoothie
      • Strawberry kiwi slushie
      • Tropical turmeric smoothie
      • Kiwi vanilla power matcha smoothie
    • Mains
      • Spinach pesto pasta with almond parmesan
      • Veggie gyoza (dumplings)
      • Stuffed pumpkins
      • Sweet potato gnocchi in sage butter sauce
      • Roasted squash soup with crispy chickpeas
      • Ultimate pizza dough
      • Herby flatbreads with pink pickles
      • Golden roti,curried carrot falafel and masala corn
      • Chia and fennel green pizza
      • Beet cucumber and avo maki
      • Sweet and spicy golden chia pizza
      • Mini sunshine pizzas
      • Spicy & smoky wedges with guac
      • Smoky chickpea tortillas with tahini sauce
      • Spicy plantain with rice and peas
      • Baked kale falafel
      • Chickpea sunshine pizza
      • Easy Pho
    • Sides
      • Sausage rolls with sweet potato and caramelised onion
      • Onion Bhaji with a lime and coriander dip
      • Green Goddess dip
      • Beet houmous and golden curry dip
    • Sweets
      • Bliss balls & truffles
        • Chia bliss balls
        • Pear bliss balls
        • Chocolate marzipan truffles
      • Cakes/tarts/brownies
        • English scones with jam and whipped cream
        • Salted caramel tarts
        • Chocolate tarts (no bake)
        • Gingerbread cheesecake
        • Peanut butter chocolate tart
        • Strawberry cake
        • Raw chocolate cheesecakes
        • Strawberry tarts
        • Lemon coconut tarts
        • Cinnabon cake
        • Choc chip blondies
        • Gingerbread cupcakes
        • Pumpkin spice muffins
        • Chai latté donuts
        • Coconut caramel tarts
        • Blackberry aquafaba muffins
        • Marbled banana bread
        • No bake nut brownie
        • Berry galettes
        • Baked mini donuts
        • Cacao banana maca muffins
        • Chia jam tarts
        • Chocolate and peanut butter marble cake
        • Double chocolate and raspberry brownies
        • Matcha and blackberry curd tarts
        • Mini Mocha Cheesecakes
        • Raw kiwi cheesecakes
        • Raspberry choc chip muffins
        • Strawberry cookies and cream cheesecake
      • Cookies & bars
        • No bake ‘Twix’ bars
        • Choc chip almond butter cookies
        • Chocolate almond slice
        • Berry boost cookies
        • Clementine sesame raw cookies
        • Cranberry and pistachio energy bars
        • Lazy cookies
        • Jammie Dodgers
      • Ice cream
        • Cherry cheesecake ice cream
        • Cherry coconut nice cream
        • Lemon nice cream with berry superfood sauce
        • Caramel nice cream
        • Matcha choc chip ice cream sandwiches
        • Kiwi and lime chia popsicles
        • Strawberries and cream ice lollies
  • Contact
  • About

Red velvet cupcakes

19th December 2022 by bos.kitchen Leave a Comment

Jump to Recipe

These fluffy and tender red velvet cupcakes are a delight to devour. Rich, ruby red cocoa infused cupcake topped with a luscious dairy free cream cheese topping. A delicious classic, veganised.

I can’t quite believe it’s almost been a whole year since I last posted! I’ve been extremely busy writing a cookbook and just haven’t had time for much else, it’s been a very challenging but rewarding experience single handedly writing a book, running a business and raising a toddler all at once. The book will be out in March 2023 and I can’t wait to tell you more about it on the blog in the next week or two, it’s been a real labour of love! Preorders are available right now if you want to bag your copy, take a look here.

These red velvet cupcakes are a decadent treat, perfectly coloured for the festive season but incredibly delicious at any time of year! The crumb is moist and tender and I created a lush dairy free cream cheese frosting to top them, it’s seriously addictive!

These red velvet cupcakes are –

  • Moist and tender
  • Simple to make
  • Incredibly moreish
  • Baked in 20 mins

How to make red velvet cupcakes

Red velvet cupcakes

Using a stand mixer or electric whisk, begin by creaming the butter and sugar together. Add in the dairy free milk. Sift in the flour and salt and gradually incorporate into the creamed butter. In another bowl mix together a flax ‘egg’, vanilla, cocoa powder and food colouring, this adds the gorgeous colour to the batter! Mix through the batter then finally add the apple cider vinegar and baking soda, which helps to keep the red colour vibrant whilst baking. Fill the cupcake liners and bake for around 15 minutes, ta da!

Dairy free cream cheese frosting

This frosting couldn’t be easier to whip up. Simply cream together the butter and shortening until smooth and creamy. Add in the cream cheese and vanilla and briefly mix again to combine. Sift in the cornflour and icing sugar and mix until light and fluffy. The cornflour helps to stabilise the cream cheese and butter mixture so it doesn’t split. It doesn’t affect the final flavour or texture at all. Different brands of vegan cream cheese have varying levels of water in the recipe. I didn’t need to chill mine, but you may need to set the frosting aside in the fridge to firm up for half an hour, until thick enough to pipe. Fill a piping bag and swirl on top or spread generous spoonfuls on each cake.

To decorate

I wanted to give these a wintery feel so decorated with fresh seasonal raspberries, a little sprig of rosemary and red velvet crumbs – made simply by blending up one of the cakes to fine crumbs.

Have you made these cupcakes?

Let me know if you try this recipe! Are you a fan of red velvet? I’d love to hear what you think if so.

If you do remake the recipe and happen to take a pic and share on social media, please tag me @bos.kitchen in the picture and caption so I can share with my followers. I always love to see your recreations.

red velvet cupcakes with cream cheese frosting

Red velvet cupcakes with cream cheese frosting

A tender, fluffy red velvet cupcake topped with a deliciously smooth dairy free cream cheese frosting.
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 15 mins
Course Dessert
Servings 11 large cupcakes

Equipment

  • 1 electric whisk or stand mixer

Ingredients
  

Red velvet cupcakes

  • 220 grams plain flour
  • 1/2 tsp salt
  • 90 grams vegan butter
  • 260 grams caster sugar
  • 125 ml soya milk
  • 2 tbsp ground flaxseed
  • 1 tsp vanilla extract
  • 3 tbsp vegan red food colouring
  • 2 tbsp cocoa powder
  • 2 tsp apple cider vinegar
  • 1 tsp baking soda

Cream cheese frosting

  • 110 grams vegan shortening*see notes
  • 165 grams vegan butter
  • 4 tbsp dairy free cream cheese*see notes
  • 1 tsp vanilla extract
  • 2 tbsp cornflour
  • 375 grams icing sugar

Toppings

  • 100 grams fresh raspberries
  • 1 sprig fresh rosemary
  • 1 red velvet cupcake

Instructions
 

Red velvet cupcakes

  • Preheat oven to 180•c and line a 12 cup cake tin with liners.
  • Using a stand mixer or electric whisk, cream butter and sugar together until smooth and pale in colour. Add in the soya milk and mix briefly to incorporate.
  • Sift the flour and salt into a medium size bowl and add to the creamed butter and sugar in three batches, mixing briefly after each addition.
  • In a small bowl, mix ground flaxseed with water to form a gel or flax 'egg'. Add vanilla extract, food colouring and cocoa powder to the flax egg and mix well with a fork until incorporated. Add this to the cake batter and process briefly to combine.
  • In a small cup, mix apple cider vinegar with baking soda. Allow it to bubble up, then add the cake batter and process until fully incorporated.
  • Pour batter into liners until each is 3/4 full and bake for 15-18 minutes, until a toothpick comes out clean. Allow to cool for 5 minutes in the tin before placing cakes on a wire rack to cool fully.

Dairy free cream cheese frosting

  • Add shortening and butter to a bowl and beat until smooth and creamy using a stand mixer or electric whisk.
  • Add in cream cheese and vanilla extract and mix again briefly to combine. Sift in the cornflour and icing sugar in two batches and mix until light and fluffy. It should be thick enough to fill a piping bag at this point, but if not, set aside to chill in the fridge for half an hour.

Toppings

  • Using a food processor or a knife, process a cupcake into fine crumbs.
  • Spoon or pipe frosting on top of each cooled cake, then top with red velvet crumbs, raspberries and rosemary sprigs.

Notes

These cupcakes keep well in the fridge for up to 4 days, just bring to room temperature for 30 minutes before serving. 
I use ‘Trex’ for my vegan shortening, but there are plenty of other accidentally vegan dairy free brands of shortening, just check the ingredients list. 
I use Asda’s own brand of vegan cream cheese, it’s a personal favourite for both flavour and price!
Keyword cupcakes, dairyfree, vegan

Share this:

  • Click to share on Twitter (Opens in new window)
  • Click to share on Facebook (Opens in new window)

Related

Filed Under: Cakes/tarts, Sweets Tagged With: cream cheese, cupcakes, red velvet

Previous Post: « Classic Victoria sponge cake
Next Post: Raspberry coconut cake »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

About me

Hello and welcome to my blog! I'm a vegan recipe developer from the UK with a passion for healthy, delicious food. Read More…

Blueberry chia pudding 🫐🥄a little glow up in Blueberry chia pudding 🫐🥄a little glow up in a jar 💁🏼‍♀️✨Protein packed, bursting with antioxidants and fibre and takes less than a minute to make. Chia seeds are 23% protein, loaded with omega-3 and curb cravings, they’re my go to for busy days 🏃🏼‍♀️ Blending chia makes the texture much creamier and adding blueberries, dates and vanilla gives it extra sweetness. Happy Tuesday! 💜 xoxo
.
.
Blueberry chia pudding (serves 2)
.
1/2 cup chia seeds
1 cup fresh or frozen blueberries
4 pitted dates
2-3 tbsp maple/agave syrup 
1 tsp vanilla extract
2 cups dairy free milk (I used soy)
.
Toppings
.
2 tbsp smooth peanut butter
1/4 cup fresh blueberries
.
Add all pudding ingredients to a food processor or blender and process for 1-2 minutes until relatively smooth. Eat right away, or chill for 2 hours in the fridge. Spoon into jars and top with peanut butter and blueberries.
.
#blueberries #chiapudding #veganfood #veganrecipes #healthybreakfast #veganprotein #chiaseeds #chia #dairyfree #glutenfree #veganrecipe #healthybreakfasts #healthyrecipe #veganfood #healthymeal #nourishing
Load More… Follow on Instagram

Let’s get connected

  • Facebook
  • Instagram
  • Pinterest



Privacy Policy

Copyright © 2023 · Foodie Pro Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress

  • Facebook
  • Pinterest
 

Loading Comments...