Vegan red velvet cupcakes with creamcheese frosting

Why I love these vegan cupcakes
These vegan red velvet cupcakes with cream cheese frosting are made healthier with ingredients like spelt flour, coconut oil, and a frosting that is significantly lower in fat and sugar than a typical frosting.

The frosting is also made with Daiya Plain Cream Cheese Style Spread, for a completely plant-based spread that is smooth, creamy and seriously tastes just like cream cheese. For this recipe, we’re using the plain flavour, but it is also available in strawberry, chive& onion, or garden veggie flavour.

As the leading purveyor of plant-based products, Daiya is committed to continuously expanding their line of delicious, better-for-you versions of comfort foods that people already love to eat – like cream cheese!

Daiya has a wide range of dairy, gluten and soy-free comfort foods that are great if you have any allergies/food intolerance, are looking to be environmentally friendly,  or just simply looking for a better-for-you alternative. Which is why I’m super excited to be part of their Comfort Food That Loves You Back Campaign because people love comfort food but often times comfort foods aren’t very kind in return. So whether it’s for allergies, health, environment, or something different entirely, it’s time people finally had comfort food that loves them back.

To learn more about the campaign and the Daiya Box Of Love make sure to watch this video. (and prepare to be in awe of the most epic box of cheezy mac EVER.) Daiya will be giving away 150 of these “Boxes of Love,” the same talking box featured in the digital video, to fans who share the video on social media. Out of 150 winners, three will win a year’s worth of Daiya products.

Vegan red velvet cupcakes with creamcheese frosting
Healthier and delicious! I made it for my husband’s bday and will make it again on Valentines!

Prep Time 10 minutes   
Cook Time 25 minutes   
Total Time 35 minutes   
Servings 11 people

Ingredients

Vegan Red Velvet Cupcakes:

•    200 ml (1/2 + 1/3 cup) unsweetened soy milk (or other non dairy milk)
•     200 g (1 cup) caster sugar
•     80 ml (1/3 cup) sunflower oil
•     1 1/2 Tbsp cider vinegar
•     20 g (2 Tbsp) cocoa powderer vinegar
•     200 g (1 + 2/3 cup) self-raising flour
•     1 Tbsp vanilla extract
•     1/4 tsp salt
•     1/4 tsp bicarbonate of soda (baking soda)
•     1/4 tsp baking powder
•     1/2-1 tsp red gel food colouring

Vegan Cream Cheese Frosting:

•     100 g (3.5 oz) vegetable shortening
•     400 g (4 cups) icing (powdered) sugar sifted
•     100 g (3.5 oz) vegan cream cheese (I used Asda's own brand) No 'light' varieties please
•     1 tsp vanilla extract
•     1 Tbsp fresh lemon juice

Instructions

1. Preheat the oven to 180C/350F/gas mark 4 and line a 12 cup muffin tray with liners.
2. Whisk together the milk and vinegar so that the milk curdles then whisk in the oil, caster sugar and vanilla extract.
3. In a separate bowl, sift together the self-raising flour, cocoa powder, baking powder, bicarbonate of soda and salt.
4. Tip the dry ingredients into the wet and whisk gently until just combined.
5. Gradually stir in red gel food colouring until the batter is a rich red colour. I used about half a teaspoon.
6. Divide the batter between the liners, filling them no more than 2/3rds full.  I got 11 cupcakes using large muffin liners, if you are using regular cupcake liners then there is enough batter for 12 cupcakes.
7. Bake the cupcakes for about 20 minutes, until a skewer inserted into one of them comes out clean or with a few moist crumbs. Transfer to a wire rack to cool.
8. To make the vegan cream cheese frosting, whisk together the dairy free cream cheese and vegetable shortening until smooth.
9. Add the sifted icing sugar, fresh lemon juice and vanilla extract and whisk until well combined.
10. If it is too stiff then add a drop of dairy free milk, and if it is too soft whisk in some more sifted icing sugar.
11. Transfer the frosting to a piping bag fitted with a large open star nozzle and pipe swirls on top of the cupcakes.
12. If you like, reserve one of the cupcakes (un-iced) and crumble it up. Scatter some of the crumbs over the rest of the cupcakes.
13. The cupcakes will keep for about three days in an airtight container.

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