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HOW TO: Make Vegan Red Velvet Cupcakes For A Green Valentine’s Day Treat
Posted By Jill Fehrenbacher On January 27, 2015 @ 1:50 pm In cooking,food,healthy recipe,kid friendly,recipes,vegan cooking,vegetarian,vegetarianism,video | 6 Comments
Looking for a nifty Valentine’s Day gift, and tired of the same old same old flowers and chocolate malarkey? How about showing your special someone how much you care with a delicious batch of heart-shaped red velvet cupcakes? This vegan recipe for red velvet cupcakes uses organic, eco-friendly, and cruelty-free ingredients—so it’s as sweet on the planet as it is tasty, and it’s so easy to make that even a four year-old can do it! Watch the above video to see Inhabitots baker-in-training-pants , Petey Rojas , show you how to make vegan red velvet cupcakes. Read below to see the ingredient list and further details.
1 cup soy milk
1 tsp apple cider vinegar
1 ¼ cup flour
1 cup granulated sugar
2 tablespoons cocoa powder
½ tsp baking powder
½ tsp baking soda
½ tsp salt
⅓ cup canola oil
2 tablespoons of red food coloring – try to find a natural / organic food coloring
2 ½ tsps of vanilla extract
2 tsps of almond extract
1/2 cup of chocolate chips
1. Preheat the oven to 350 degrees.
2. Line your cupcake tin with liners.
We found our cute silicone heart-shaped liners at Whole Foods.
3. Whisk together the soy milk and vinegar and set aside to curdle.
4. MIX THE DRY INGREDIENTS:
Put the flour, sugar, cocoa, baking powder, baking soda and salt into a large bowl and mix.
5. MIX THE WET INGREDIENTS:
Add the oil, then the food coloring, vanilla & almond extract into the soy milk and vinegar mix.
6. MIX THE WET & DRY INGREDIENTS:
Gently fold the wet ingredients into the dry ingredients, mixing until the large lumps disappear.
7. Fill the cupcake liners ⅔ of the way full.
The cupcakes will rise a lot – if you fill them too full, you’ll end up with deformed mushroom-shaped cupcakes!
8. Put in the oven and bake for 20 minutes.
9. When the cupcakes cool, frost them, decorate them and enjoy!
Petey likes to make a yummy and easy vegan cream cheese made by mixing Tofutti cream cheese  with Cherrybrook Kitchen’s vanilla frosting . We’ve topped our cupcakes with pink sugar sprinkles and strawberries and raspberries. Nice recipes for DIY from-scratch vegan frostings can be found in “Vegan Cupcakes Take Over The World”  by Isa Chandra Moskowitz  and Terry Hope Romero .
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 baker-in-training-pants: http://www.inhabitots.com/how-to-make-scrumptious-vegan-pumpkin-chocolate-chip-muffin-cupcakes/
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 Tofutti cream cheese: http://www.tofutti.com/?page_id=489
 Cherrybrook Kitchen’s vanilla frosting: http://www.cherrybrookkitchen.com/products/frosting_vanillaspread.php
 “Vegan Cupcakes Take Over The World”: http://www.amazon.com/Vegan-Cupcakes-Take-Over-World/dp/1569242739?tag=vglnk-c90-20
 Isa Chandra Moskowitz: http://en.wikipedia.org/wiki/Isa_Chandra_Moskowitz
 Terry Hope Romero: http://veganlatina.com
 Isa Chandra Moskowitz and Terry Hope Romero: http://vegancupcakes.wordpress.com
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