The Best Vegan Red Velvet Cupcakes and I'm sharing the Recipe!

Recipe Below: These Vegan Red Velvet Cupcakes are delicious, fluffy, full of rich, chocolaty flavor and topped with a gorgeous red velvet frosting. You will find these Vegan Red Velvet Cupcakes so addictive and also incredibly easy to make!
Vegan Red Velvet Cupcakes Recipe /Makes 12 Cupcakes
Ingredients:
For the Vegan Red Velvet Cupcakes
½ cup unsweetened almond milk, room temperature (or any plant-based milk)
1 tsp lemon juice or apple cider vinegar
1 ½ cups of flour
1 tsp baking powder
½ tsp baking soda
1 tbsp unsweetened cocoa powder
Pinch of salt
2/3 cup organic cane sugar, (or coconut sugar)
1 tsp vanilla extract
2 Tbsp unsweetened applesauce
1/3 cup vegetable oil (canola or sunflower oil)
1tsp red food coloring gel
For the Red Velvet Frosting
½ cup unsalted vegan butter, softened
3 cups Powdered Sugar
1 tsp Vanilla Extract
1 Tbsp unsweetened Cocoa Powder
¼ teaspoon Red Food Coloring Gel
2-3Tbsp Plant-Based Milk
Instructions:
1)Preheat the oven to 350F (180C). Line a 12-cup muffin tin with paper liners or lightly grease.
2)Prepare the vegan buttermilk: In a glass measuring cup, combine the almond milk and lemon juice. Mix and set aside for 5 minutes.
3)In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, cocoa powder, and salt.
4)Add the vegan buttermilk, vanilla extract, vegetable oil and red food coloring gel. Briefly stir until all the ingredients are well combined. Be careful not to overmix.
5)Divide the batter evenly into the 12 cups, filling each liner to ½ to ¾ full. Bake in preheated oven for 18-20 minutes or until a wooden toothpick inserted in the centre comes out clean.
6)Let rest in the tin for 5-10 minutes then remove cupcakes from muffin tin and cool completely on wire rack before frosting.
7)Make the Frosting: In a large mixing bowl, beat the butter with an electric mixer on medium to high speed for 1-2 minutes (or use a stand mixer with the whisk attachment). Add powdered sugar in batches and mix until combined. While mixing, add one tablespoon at a time of plant-based milk, until light and fluffy, scraping sides of bowl as necessary. Mix in vanilla, cocoa powder and red coloring gel until all ingredients are blended together. Be careful not to overmix.
8)Pipe the frosting onto the cupcakes. Serve immediately or store in the refrigerator in an airtight container for up to 4-5 days. You can also freeze the unfrosted cupcakes for up to 3 months.
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Thank you for watching + Happy Baking!
Florence | BonjourTasty
MUSIC: epidemicsound
#VeganRedVelvetCupcakeRecipe

[@bonjourtasty]

Thanks for watching! If you make these Vegan Red Velvet Cupcakes or have any suggestions for a video you would like me to make, let me know in a comment below! 😊

[@tracykosnaski2171]

These were so good.😊

[@lucianafremaux7134]

Perfect to the Valentine's day♥️♥️

[@bonjourtasty]

Yes!!!!❤️❤️🙌

[@kevinbraganza1]

This is such a great recipe Florence!

[@bonjourtasty]

So happy you like it Kevin!!

[@urmastolonen2830]

Visually amazing, I'm sure they taste great like all your other treats on this channel!

[@jhanvivalera]

Love them ❤

[@bonjourtasty]

Thank you!!!😊💚

[@lucianafremaux7134]

♥️😍

[@bonjourtasty]

😋❤️