It’s Big S’s ‘Saint Day’ today, providing the perfect excuse to bake some cupcakes! Most Brits don’t celebrate Saint/name days, but since we have a French half of the family and the girls are most keen on another celebration, we’ve taken to making these days a mini-birthday…… after all, any excuse for another celebration is good, isn’t it?!
I’ve never made or even come across a Red Velvet Cake but have read enough about them to warrant an attempt. They turned out well but I’m not sure the amount (or even the addition of any) red food colouring is really necessary. I’m sure the same recipe with no artificial colouring would be just as good! This recipe is inspired by my most used and fabulous cookbook, Vegan Cupcakes Take Over The World, but has had a number of significant changes.
Red Velvet Cupcakes (dairy-free, egg-free, nut-free, sesame-free, could be soya-free, vegetarian, vegan)
makes 12 cupcakes
- 1 cup soya milk (or use Oatly if avoiding soya)
- 1 tsp lemon juice
- 1 cup sugar
- 1/4 cup cocoa powder
- 1 heaped cup of plain flour
- 1/2 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 1/2 tsp salt
- 1/3 cup sunflower oil
- 2 1/2 tbsps red food colouring (optional)
- 1 tsp vanilla extract
– Preheat the oven to 180 degrees Centigrade/Gas Mark 4
– Line a cupcake tray with liners
– In a bowl combine the soya/oat milk and lemon juice, set aside to curdle
– In another bowl, sift in the flour, cocoa, bicarb, baking powder and salt. Stir in the sugar.
– To the curdled soya/oat milk add the oil, food colouring and vanilla. Whisk.
– Pour the wet ingredients into the dry to make a very wet batter.
– 2/3rds fill the cupcake cases
– Bake for 20 minutes, until risen and knife comes out clean.
– Cool a little in the trays until transferring to a wire rack.
– Meanwhile, make the ‘buttercream’.
– Whisk together the vegetable fat and dairy-free spread.
– Whisk in the icing sugar and oat/soya milk to make a smooth, fluffy icing.
– Ice with buttercream and decorate as desired.