Red Velvet Cupcakes with Whipped Cream Cheese Frosting
Servings: 12 cupcakes
Ingredients
- ¾ cup organic whole wheat pastry flour
- ¾ cup organic unbleached all-purpose flour
- 2 tablespoons cocoa powder
- ½ teaspoon ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- 2 teaspoon egg replacer, dry
- 1 cup organic evaporated cane sugar
- ¾ cup almond or soymilk plus 1 teaspoon apple cider vinegar
- 9-10 fresh strawberries (pureed in a blender)
- 1 teaspoon vanilla extract
- 1 ½ tablespoons natural red dye
- ⅓ cup neutral tasting oil (safflower or organic canola)
- natural red sprinkles, for topping
Cream Cheese Frosting Ingredients:
- 3 tablespoons GO Veggie! Dairy Free Classic Plain Cream Cheese
- 1 tablespoon vegan butter
- 2 cups organic powdered sugar
- 1 teaspoon vanilla extract
- Dash sea salt
Instructions
- Pre-heat oven to 350°F.
- In a large bowl, whisk flours, cocoa powder, cinnamon, baking powder, baking soda, sea salt, egg replacer and organic sugar.
- In a separate large bowl, add almond or soymilk and apple cider vinegar. Set aside to curdle for 3 minutes.
- Slowly whisk curdled almond or soymilk, pureed strawberries, vanilla extract, natural red dye and oil into dry ingredients.
- Grease cupcake pan lined with papers. Bake for about 18-22 minutes or until toothpick comes out clean.
- Cool cupcakes before frosting.
Cream Cheese Frosting Instructions:
- Whisk together all ingredients until mixture is creamy and uniform.
- Place frosting in a pastry bag fitted with large star tip and squeeze into large swirl on each cupcake.Created by: Spork Foods, www.sporkfoods.com, www.sporkonline.com©Spork Foods 2014