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Small Batch Vegan Red Velvet Cupcakes

Sometimes you just want a baked treat without having to go to some expensive bakery downtown, or make a large batch of something sweet that will be tempting you for days afterwards. Hence, the convenience of small batch baking! I have tried a few red velvet recipes over the past few years and this one is my go to. I adapted it for my mug cake recipe but this small batch version is great if you’re making dessert for a small group or want to make a treat for your vegan BFF. But let’s be honest – I basically ate these myself over the span of 24 hours! lol

Tip: I used reduced fat cream cheese and my icing turned out way to soft. Taste wise it was fine, but it was so soft it was oozing down over the edges of the cupcakes. If you add too much icing sugar it becomes too sweet and you lose the cream cheese flavour. Add more butter and you risk it feeling too greasy or tasting too buttery. I tried chilling the icing and it was helped but it was difficult to get it out of the piping bag. I suggest using regular cream cheese. And the cupcakes aren’t terribly red because I try to avoid using large amounts of food colouring.


red velvet cupcake

That’s basically my daughters craft table in the background. 🙂 Nail polish is “Wined Up” by Sally Hansen topped with Graffiti by Revlon.

Small Batch Vegan Red Velvet Cupcakes

1/2 cup milk
1/2 tsp apple cider vinegar
1/2 cup plus 2 Tbsp flour
1/2 cup sugar
1 Tbsp cocoa powder
1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
2 Tbsp plus 1 1/2 tsp oil
1 Tbsp red food colouring
1 Tbsp vanilla
1/8 tsp almond extract or extra vanilla

Preheat the oven at 350F/180C for 15 minutes. Line a 12 cup muffin tin with 6-7 paper liners and grease it lightly.
In a medium size bowl, mix together the milk and vinegar allowing it to curdle. This will take about 5 minutes.
Meanwhile in a large bowl sift together the flour, cocoa powder, baking powder, baking soda and salt. Stir in the sugar too.
Once the milk has curdled, stir in the oil, food color and the extracts. Whisk it well to combine.
Make a well in the dry ingredients and slowly add the wet ingredients to it, stirring it until all the ingredients come together. Small lumps are okay. Take care to see that you do not over mix it otherwise you will not get fluffy cupcakes.
Fill each muffin tin 3/4ths full of the batter.
Bake it for about 16-20 minutes or until a toothpick inserted in the middle of the cupcake comes out clean or with very little crumbs is okay too. Mine were done after 17 minutes.
Transfer the pan to a wire rack and let it remain there for 5 minutes. After that remove the cupcakes from the pan and let it cool completely before you can frost it.

I used regular cream cheese icing to decorate them but feel free to use your own favourite vegan version.


About heathershomemade

Cupcake obsessed foodie from Ottawa, ON, Canada

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