I just made these babies for the valentines photo shoot I just had with some friends. I've never made red velvet before, and to tell you the truth, I can't even remember the last time I even ate it. I'm so happy I revisited this long lost treat, because these lil' cakes were yummy! I got the recipe for the cupcakes via Easy Vegan Meals, and mixed their frosting recipe with one I found at Becoming Lola.
-2 1/2 cups flour
-1 1/2 cups sugar
-1 tspn backing soda
-1 tspn salt
-1 tspn cocoa powder
-1 1/2 cups oil
-1 cup silk original creamer
-2 tbs egg replacer mixed w/ 6 tbs water
-1 tbs red food coloring
-1 tspn apple cider vinegar
-1 tspn vanilla extract
-2 8 oz containers of Tofutti Better Than Cream Cheese, softened-2 sticks Earth Balance, softened
-1 tsp vanilla extract
-4 cups confectioners’ powdered sugar, sifted
-Red cinnamon imperials
-Preheat oven to 350 degrees F. Line muffin tins with cupcake liners.
-In a medium bowl, In a medium bowl, sift together the dry ingredients: flour, sugar, baking soda, salt and cocoa powder. In a large bowl, mix the oil, Silk, prepared egg replacer, food coloring, vinegar and vanilla with an electric mixer. Add the sifted dry ingredients to the large bowl and beat until combined and smooth.
-Divide the batter evenly among the muffin tins (about 2/3 full). Bake in oven for 20-22 minutes, turning pans half way through. Test by sticking a toothpick in the center of a cupcake (should come out dry). Remove from oven and cool before frosting.
-Beat the powdered sugar and butter together in the bowl of a stand mixer fit with a paddle attachment.
-Mix on medium-slow speed until it comes together and is well mixed.
-Add the cream cheese all at once and beat on medium to medium-high until incorporated.
-Turn the mixer to medium-high and beat for 5 minutes, or until the frosting becomes light and fluffy. Do not over-beat, as the frosting can quickly become runny.