2 1/2 cups all purpose flour (use cake flour if you prefer)
1 1/2 cups sugar
1 tsp baking soda
1 tsp salt
1 tsp cocoa powder
1 1/2 cups vegetable oil
1 cup Silk Original Creamer
2 TBL Bob’s Red Mill Egg Replacer (whisk the 2 TBL with 6 TBL of water and set aside)
2 TBL red food coloring
1 tsp apple cider vinegar (use white distilled if you prefer)
1 tsp vanilla extract
Preheat oven at 350 degrees F. Line 2 12-cup muffin tins with cupcake liners.
In a medium bowl, sift together the dry ingredients: flour, sugar, baking soda, salt and cocoa powder. In a large bowl, mix the oil, Silk, prepared egg replacer, food coloring, vinegar and vanilla with an electric mixer. Add the sifted dry ingredients to the large bowl and beat until combined and smooth.
Divide the batter evenly among the muffin tins (about 2/3 full). Bake in oven for 20-22 minutes, turning pans half way through to guarantee even baking. Test to see if done by sticking a toothpick in the center of a cupcake (should come out dry). Remove from oven and cool before frosting.
Make frosting recipe below while cupcakes cool.
2 8 oz containers of Tofutti Better Than Cream Cheese, softened
2 sticks Earth Balance, softened
1 tsp vanilla extract
4 cups confectioners’ powdered sugar, sifted
In a large bowl, add the Tofutti, Earth Balance and vanilla and beat until smooth. Add confectioners’ sugar and beat at low speed until combined. Increase speed to high and beat until light and fluffy.
Frost cooled cupcakes. Garnish with sprinkles if you like. Enjoy!
11:33 pm on July 27th, 2010
What a fabulous recipe. I used cake flour and used a red food color made from beets. They came out delicious but did not have the true red color because of the vegetable beet coloring. Next time I will use a different dye. The dairy-free frosting is yummy! I keep the cupcakes in the refrigerator and take one from there and eat it chilled…tastes great and the frosting is more firm! I bought some edible pink heart confetti and sprinkled each cupcake. They look very professional. I know I will be the hit at the next gathering when I bring these cupcakes. Thanks!
2:08 pm on February 13th, 2012
I agree with golfgirl. This is a fantastic recipe which I made for Valentines day! I dolloped the frosting on each cupcake and sprinkled red velvet cupcake crumbs over (as pictured) and they looked so sweet.
This recipe got me 4 dozen smaller sized cupcakes, and as I only needed 3 dozen, tipped the remaining mixture into a shallow heart-shaped tin which only needed 30 minutes in the oven (it works well as a cake, too).
I had used red food colouring and it turned out brightly as promised!
Really handy recipe when hosting for guests that are on a vegetarian/vegan diet!
Definitely using this one again, thanks so much!