Vegan Valentine’s Red Velvet cupcake!

13 Feb

200ml of soya milk
1 tablespoon of vinegar
113g flavourless vegetable oil
150g sugar
150g flour
50g cocoa powered
1 teaspoon of baking powder
1 teaspoon of baking soda
2 teaspoon of vanilla essence
Red food colouring / beetroot powder
1 teaspoon of salt

200g vegan butter
200g icing sugar
2 teaspoon of vanilla
Red food colouring or 20g cocoa

Sugar flowers
Sliced strawberry
Sugar rose petals

Prep-heat your oven to 180c

Place the vinegar in the soya milk and let stand for 3-5mind

In a mixing bowl add the oil ,vanilla and soya milk wisk for 5-7 mins

Sieve the dry ingredients in a separate bowl to remove lumps, Add the dry mix to the wet and mix well . If it is too dry add a little bit more soya milk .

Decide between muffin cases and bake for 12-15 mins allow to cool completely.

Place the vegan butter and icing sugar in a bowl and whisk on high until light and fluffy 5-7mins. Add vanilla and food colouring or coco (depending on the colour you want)

When cooked and Cooled spread the frosting on the cupcakes, add fruit or sugar decoration or sprinkles (see pic)

You also could make this recipe into a cake or loaf tin instead of Cupcakes







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