Vegan red velvet and vanilla cupcakes. Which would you pick? 💜 RECIPE BELOW. For the red velvet cupcakes we used Red Velvettino mix which contains beetroot.
Vanilla Cupcake Ingredients
- 1 1/4 cups plain flour
- 2 tbsp cornstarch
- 1 tsp baking powder
- 1/2 tsp baking soda
- 3/4 cup caster sugar
- 1 cup non-dairy milk
- 1/3 cup coconut oil
- 1 tbsp apple cider vinegar
- 1 tsp vanilla extract
- 1/4 tsp salt
- For red velvet cupcakes add 2 tbsp Red Velvettino powder
Beetroot frosting:
- 100g non-dairy butter
- 1 cup powdered sugar
- 1 tbsp beetroot
- 1 tsp vanilla extract
1. Prepare the muffin pan and cases. Preheat oven to around 180c.
2. Sift all dry ingredients into large bowl and combine.
3. In another bowl, mix wet ingredients and then combine.
4. Divide the batter into two bowls, one for the red velvet cupcakes and another for the vanilla cupcakes. To make the red velvet cupcakes, mix the Velvettino powder into one bowl.
5. Then add batter into cases and bake for 20 minutes, or until baked throughout.
6. Prepare icing by mixing all ingredients - whisk until combined and leave aside at room temperate. Again divine into two bowls, one for vanilla frosting and another for the beetroot.
7. Take the cupcakes out of oven and leave until completely cooled. Finish by piping on the frosting.

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