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
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
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