Time 40m Number Of Ingredients 10 Steps:
Preheat oven to 425ºF. Line a 12-cup muffin pan with paper liners or grease with cooking spray. In a medium bowl, add non-dairy milk and vinegar. Set aside for 5 minutes. In a large bowl, add flour, sugar, cocoa powder, baking powder, and salt. Stir to combine evenly. To the bowl with the milk mixture, add pureed beets, oil, and vanilla. Whisk thoroughly. Slowly pour the liquid ingredients into the dry ingredients. Whisk together until just combined; do not overmix. Divide the batter evenly among the muffin cups. Bake for 5 minutes, then turn the heat down to 350ºF. Bake for 20 more minutes, until a toothpick inserted into the middle of a cupcake comes out clean. Wait until cupcakes are completely cooled before frosting.
Time 35m Number Of Ingredients 14 Steps:
Preheat your oven to 350 °F (177 °C). Fill a 12-Slot Cupcake Pan with cupcake liners. In a medium mixing bowl, add the soy milk and apple cider vinegar. Combine and let it sit for 10 minutes to create a vegan buttermilk. It will thicken and curdle slightly. Set aside. When the buttermilk is ready, add the oil, applesauce, granulated sugar, red coloring, vanilla, and almond extract. Whisk to combine well. In a large mixing bowl with a mesh strainer on top, sift together the flour, cocoa powder, baking soda, and salt. Whisk to combine well and set aside. Now slowly pour the wet ingredients into the dry ingredients. Whisk together until just combined (*Don’t over mix or it can create a dense and chewy cupcake). Divide batter evenly into each slot about 2/3 the way full (an ice cream scoop works great for this). Bake them in the oven for 20-24 minutes. To check for doneness, lightly press the surface - It should spring back (You can also use a toothpick and push it through the center - it should come out clean). Let the cupcakes cool in the pan for 10 minutes before removing. Then let them cool on a rack for at least 30 minutes before frosting.
Time 35m Number Of Ingredients 11 Steps:
Preheat the oven to 350 ºF and line a muffin tin with cupcake liners. Measure out the non dairy milk and add the vinegar. Set aside for 5-10 minutes to make a vegan “buttermilk.” Sift the flour, sugar, cocoa powder, baking powder, baking soda, and salt into a mixing bowl. Whisk to make sure it’s well combined. Pour the buttermilk into a large mixing bowl and add the oil and vanilla extract. Stir in red food coloring until the color is a bright and vibrant red. I used 1/4 tsp of gel food coloring. If using liquid food coloring you may need ~2 tablespoons. Add the dry ingredients to the wet then whisk until the batter is smooth. Pour the cupcake batter into the prepared tin. Fill the liners about 3/4 of the way full. Bake for 19-22 minutes or until a tester pulls out clean. Let cool for 5 minutes in the pan, then remove the cupcakes and place on a wire cooling rack to cool completely before frosting.
Time 40m Number Of Ingredients 16 Steps:
Preheat the oven to 350°F (180°C). Line a cupcake tray with cupcake liners. Set aside. Sift the flour into a mixing bowl. Add the sugar, baking soda, salt and cocoa powder and mix together. Prepare the vegan buttermilk by adding 1 Tbsp lemon juice into a measuring jug and then adding soy milk up to the 1 cup (240ml) line and allowing to sit for a minute to curdle into buttermilk. Add the vegan buttermilk, vanilla extract, oil, vinegar and red gel food color to the mixing bowl and whisk briefly with a hand whisk to combine into a batter. Don’t over-mix. Divide the batter evenly between the cupcake liners. Place into the oven and bake for 20 minutes or until a toothpick inserted into the center of one of the cupcakes comes out clean. Allow to cool completely before frosting. Add vegan butter, powdered sugar, cocoa powder, vanilla extract, red gel food coloring and 2 Tbsp soy milk to the bowl of your stand mixer. Starting at slow speed, gradually increase speed until the frosting is thick and smooth. If needed, add the extra soy milk. Pipe the frosting on top of your completely cooled cupcakes and serve.
Time 45m Yield 24 Number Of Ingredients 12 Steps:
Preheat oven to 350 degrees F (175 degrees C). Line 2 muffin tins with cupcake liners. Stir soy milk and apple cider vinegar together in a large bowl. Let stand until curdled, about 5 minutes. Mix in applesauce, oil, beet juice, and vanilla extract. Combine flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl. Whisk to remove lumps. Pour in soy milk mixture; stir until batter is just combined. Fill each cupcake liner 3/4 full with batter. Bake in the preheated oven until the top springs back to the touch and a toothpick inserted into the center comes out clean, about 20 minutes. Cool for 5 minutes. Remove from the tins and place on wire racks until completely cool.
Yield 12 cupcakes Number Of Ingredients 18 Steps:
Preheat the oven to 350°F (180°C). Grease a 12-cup muffin tin or line with paper liners. In a liquid measuring cup or small bowl, combine the almond milk and lemon juice, stir with a fork, and set aside for 5-8 minutes until it appears curdled. In a large bowl, cream together the sugar and coconut oil with an electric hand mixer until smooth. Add the the flour, cocoa powder, baking soda, baking powder, salt, vanilla, apple cider vinegar, red food coloring, applesauce, and almond milk mixture, and stir with a rubber spatula until well combined. Use an ice cream scoop to fill each muffin cup about ¾ of the way. Bake for 20- 25 minutes, until a toothpick inserted in the center of a cupcake comes out clean Make the frosting: In a large bowl, cream the vegan butter with an electric hand mixer until smooth. Add the vegan cream cheese. Sift in half the powdered sugar and beat to combine. Sift in the rest of the powdered sugar and beat again. Fold in the vanilla and lemon zest with a rubber spatula until well combined. Scoop about 2 tablespoons of frosting onto each cupcake and smooth out with a butter knife. Use a wooden skewer and more red food coloring to decorate to your liking. Enjoy!
