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Red Velvet Cupcakes with Cream Cheese Icing

Dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan Makes 6
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Prep Time 20 minutes
Cook Time 18 minutes
Servings: 6
Course: Dessert, Snack
Ingredients Method Notes

Ingredients
  

  • 100 ml dairy-free milk
  • ½ tsp vinegar or lemon juice
  • ½ tsp vanilla extract
  • 100 g self-raising flour
  • 50 g caster sugar
  • ½ tbsp cocoa powder
  • ½ tbsp custard powder or cornflour
  • Pinch of salt
  • 50 ml flavourless oil
  • ½-1 tsp extra strength food colour
  • For the cream cheese icing:
  • 50 g dairy-free margarine
  • 40 g dairy-free cream cheese I used Oatly Creamy spread
  • 220 g icing sugar sifted
  • ½ tsp vanilla extract
  • To decorate into snowmen:
  • 6 marshmallows
  • 20 g dairy-free chocolate melted
  • Icing sugar to sprinkle

Method
 

  1. Preheat the oven to 180 degrees Centigrade. Fill a cupcake try with six cupcake liners.
  2. In a jug or small bowl combine the milk and vinegar/lemon juice and set aside.
  3. In a large bowl, combine the self-raising flour, caster sugar, cocoa powder, custard powder and salt.
  4. Add the oil and vanilla to the milk mixture and stir well. Pour into the dry ingredients, add the food colour and stir well until you have a nice smooth red batter.
  5. Divide between the six cupcake liners and bake for 16-18 minutes until a knife comes out clean.
  6. Move to a wire rack and leave to fully cool.
  7. Next, make the icing: whisk all the ingredients together until you have a thick smooth buttercream.
  8. Spread or pipe onto the cooled cupcakes.

Notes

To make snowmen, using a 1cm plain nozzle, pipe round mounds of icing onto each cupcake, top with a white marshmallow. Using melted chocolate or writing icing, pipe on eyes, moth, nose, buttons and stick arms. Dust with a fresh snow of icing sugar.