Delectable Red Velvet Cupcakes
Ingredients
- 1 cup Plain Flour
- 1/2 cup Granulated Sweetener/Sugar
- 1/2 tsp Baking Soda
- 1/4 tsp Salt
- 1 tbsp Cacao Powder (adjust to taste)
- 1/2 cup Vegan Buttermilk (1/2 tbsp lemon juice + almond milk to 1/2 cup)
- 1 tsp Vanilla Extract
- 1/2 tbsp Distilled White Vinegar
- 2 tsp Unicorn Superfoods Beetroot Powder
Frosting
- 1/4 cup Vegan Butter
- 2 cups Powdered Sugar
- 1/2 tbsp Cacao
- 1/2 tsp Vanilla Extract
- 1 tsp Unicorn Superfoods Beetroot Powder
- 2-3 tbsp Almond Milk
Preparation
Preheat your oven to 180°C (356°F) and line a muffin tray with cupcake liners.
In a mixing bowl, sift the plain flour. Add sugar, baking soda, salt, cocoa powder, and beetroot powder, then mix well.
Create vegan buttermilk by adding 1/2 tbsp lemon juice to a measuring jug, then fill up to the 1/2 cup line with almond milk. Let it sit for a minute to curdle.
To the dry ingredients, add vegan buttermilk, vanilla extract, oil, and vinegar. Whisk briefly until just combined into a batter. Avoid over-mixing.
Divide the batter equally among the cupcake liners. Bake in the oven for about 20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
Allow the cupcakes to cool completely before frosting.
For the frosting, combine vegan butter, powdered sugar, cocoa powder, vanilla extract, beetroot powder, and 2 tbsp milk in a stand mixer bowl. Start at a slow speed and gradually increase until the frosting becomes thick and smooth. Add extra milk if necessary.
Pipe the frosting onto the cooled cupcakes.
Serve and savor the delightful flavor!