Vegan Red Velvet Cupcakes I made with my kids and simply swap out the nasty ingredients for whole-food clean ingredients and my kids love them!
The Most Amazing Vegan Red Velvet Cupcakes
I simply swap out all of the unhealthy ingredients for healthy ones as per below. Trust you and your family will love them as much as we do!
Ingredients
Cup Cake mix:
Frosting:
Instructions
- 3 cups all-purpose flour- swap for 1.5 cups of almond meal and 1.5 cups of spelt flour
- 3 cups granulated sugar- swap out for stevia & I only use 1 cup
- ½ cup cornstarch- remove
- ½ cup unsweetened cocoa powder – easy to get organic versions of this
- 1 tablespoon baking soda
- 1½ teaspoons baking powder
- 1½ teaspoons salt- swap for Himalayan pink salt
- 4 large eggs- remove
- 1½ cups buttermilk- swap fro almond milk or another plant milk if you have nut allergies such as oat milk
- 1¼ cups warm water
- ½ cup vegetable oil- swap for grape-seed oil
- 1 teaspoon vanilla extract
- 1 teaspoon distilled white vinegar- swap for apple cider vinegar
- 2 tablespoons red food colouring- Oh dear how horrible !! SWAP for 2 medium beetroots (simmer for 40mins in water, puree and add with wet ingredients)
- 16 ounces cream cheese, softened- cut and use Coyo Vegan yoghurt and decorate with strawberries
- 1 cup butter, softened- cut
- 4 cups powdered sugar- cut
- 1 teaspoon vanilla extract- cut
- Preheat oven to 180 degrees.
- Mix together all dry ingredients, using a low speed until combined.
- Add all the wet ingredients. Beat on a medium speed until smooth. This should take just a couple of minutes.
- Place batter into cup cake trays.
- Bake for 30-35 minutes until the cup cake meets the toothpick test (stick a toothpick in and it comes out clean).
- Cool on wire racks for 15 minutes and then turn out the cup cakes onto the racks and allow to cool completely before frosting.
- When cool decorate with Coyo vegan yoghurt and strawberries or any berries of your choice.
