Red Velvet Vegan Cupcake Recipe

Red Velvet Cupcake


2 1/2 cups flour
2 cups sugar
1/2 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup vegan sour cream
1 cup vegan margarine (80% fat is best), softened
1/2 cup chocolate soy milk
3/4 cup prune baby food
2 teaspoons pure vanilla extract
vegan red food dye


Preheat oven to 350F.
Gather all ingredients and supplies. Line cupcake tins with paper cupcake liners.
In large mixing bowl, sift dry ingredients.
In small mixing bowl, mix wet ingredients.
Pour wet ingredients into the dry ingredients bowl and mix until all dry ingredients are wet and there are no lumps.
Do not over-mix.
Fill cupcake liners 1/2 to 2/3 full.
Do not over-fill or the cupcakes will rise too high and the tops will combine with the other tops.
Bake 15-20+ minutes or until toothpick comes out clean.
Keep watching the oven after 15 minutes.
Don’t open the door too often.
Let cool another 20 minutes, then add icing.
Perfect with Cream Cheese Frosting.
Oh baby, red velvet…
Everything‚Äôs better in red velvet – red velvet capes, red velvet combat boots, Rose Red hair like red velvet, red velvet lips, red velvet kisses…