Vegan Red Velvet Cupcake recipe | Cupcake Jemma

by birtanpublished on September 12, 2020

Hello and welcome to the crumbs and oily shop in Soho now today it is world vegan day because vegans deserve their own day I've done a couple of vegan recipes but not enough according to you so I thought I would do another one today this is an absolute cracker and in the shop here at

Crumbs and doilies we have expanded our vegan range to accommodate all the lovely vegans but also they're just really tasty whether you're vegan or not to be quite honest and today in the shop we have nothing but vegan flavors this

Recipe is for vegan red velvet because everyone deserves to eat red velvet cupcakes so this is a really simple recipe I have just got a big bowl in front of me and I'm going to start by mixing all of my wet ingredients

Together so I have some soya milk just regular soya milk I also have some sunflower oil you can use vegetable oil as well if you would like now pull that in all together and I also have some vanilla extract and some cider vinegar I

Think that all go in and then obviously we need the red colour so a lot of you guys asked me about my color paste which I use and what brand it is I actually use sugar flare and which is readily available in the UK not quite sure about

The rest of the world but Wilton does quite a good range of colour paste color paste is also known as color gel okay a lot of people ask me that and so I'm gonna put I'm gonna start with about 1/2 teaspoon of red color paste and that

Needs to be mixed in really really really thoroughly you don't want to end up with lumps of red food coloring in your cupcakes that's for sure hmm there we go and then whisk that all together alright

That's looking it pretty good so now I want to put my dry ingredients in and I'm going to just sit them straight into this bowl so I've got some plain flour here and I also have castor sugar that's fine and then I have a baking powder

Bicarbonate of soda together which will just help to really lift this because obviously there's there's no eggs in it to give it the extra sort of air that we need in a cake so that's gonna the combination of those two is really gonna

Help and also a bit of salt just to bring the flavor out and then of course a little bit of cocoa powder and as you may or may not know red velvet isn't actually a chocolate cake it's more of a nila cake with a hint of chocolate so

You don't use that much cocoa powder so sift that all in and now just whisk that all together until it will completely lump free that it is nice and lumpless now this is quite a runny batter so please feel free to distribute this in

Any way that you see fit to make the least amount of mess I am favoring the jug right now so I'm gonna just pop it all in there and pour it into my paper cases and now these just need to be baked at

170 degrees C for 20 to 22 minutes while my cakes are in the oven I'm gonna get on with making the buttercream and now obviously it doesn't have butter in it because vegan so I've substituted the butter for vegan spread and there's lots

Of different kinds of vegan spreads you can get I'm using a soya spread today and I have it already in my bowl I'm just gonna give that a quick beat in my mixer just to lighten it up a little bit all right that will do there's already

Quite soft the vegan spread so you want to go crazy feeding it and for you know four hours at a time because it's already very very soft so now I'm gonna put my icing sugar in and this is quite a lot of icing sugar I putting all the

Measurements in the description box below and please don't hate me you're gonna need a lot of sugar because as I said this is super soft its melting temperature is a lot lower than normal butter so it needs the sugar to maintain

Its kind of structure I'm really sorry but you're just gonna have to deal with it guys so I'm gonna put all of this in all at once I'm not going to do it in two stages because it doesn't really need it good reason right there like

Halloween and then I'm just going to beat that for about three or four minutes until it is pale and fluffy that's all been really incorporated all right that's had about three minutes now so I'm just going to loosen up and

If this was vanilla vegan buttercream I would just put a little bit of another and a little bit of water to loosen up but because this is going to be going on red velvet cakes and traditionally you would use cream cheese butter cream or

Cream cheese icing on those obviously you're not gonna be using cream cheese but there is a tiny Ness to cream cheese icing which I'd like to sort of try and recreate so I'm just going to basically put a bit of lemon juice in it and this

Will not only loosen up to the right consistency it will give it a little lemony tang so everyone's a winner and just beat that in until it's all really well combined and that is all it takes so this is

Ready now I'm going to wait for my cakes to come out and cool down and then get on with the decorating welcome back so my cakes are out the oven they're cooled down and I obviously bake 12 cakes and you don't have to do this but

I am going to sacrifice one cake because this is going to be grated for the decoration again you don't have to do that if you need 12 cupcakes but I think it looks really cool so I have my buttercream in a piping bag I've got a

Big fat Brown nozzle on it and I'm gonna get I think straight away I want to eat this but I'll save it for later and that is the finished red

Velvet vegan cupcake and I know you're gonna absolutely love it especially if you're eating it today on world vegan day so give that a go please let me know how you get on take a picture put it in your Instagram

Feed using hashtag cupcake Gemma to make sure that I see it and I have a really awesome meat dairy and animal product free day today and yeah enjoy your vegan cupcake I'm gonna enjoy it just me though you're not allowed any limp got a

Limber up do this

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