It’s almost Valentine’s Day! I used to hate that holiday. And then I met Berney and actually got a reason to celebrate it. So now I love Valentine’s Day! This year it’s also our 20 month dating anniversary (such a huge, noteworthy milestone, I know…) so I doubly love Valentine’s Day! Think I got enough pink and red in these photos to get my point across?
In honor of the holiday, I will be sharing a recipe that goes perfectly with the holiday. Red velvet cupcakes. Because c’mon. Sweet, chocolatey-ish, and red. How could you NOT make them for Valentine’s Day?!
I made these the first time as a hopeful experiment for someone’s birthday dinner. And they were a big success! *phew* Nothing worse than showing up with the birthday dessert and having it be a completely disgusting disaster. So fear not! These cupcakes will never be that. And with the vegan buttercream? Dee-lish. I also topped some of that birthday batch with sprinkles and some with crumbled Oreos, which gave the cupcakes an even more festive appearance. Red sprinkles, or heart sprinkles if you can find them, would be super cute for Valentine’s Day!
Yes, red velvet traditionally has white frosting. And yes, these cupcakes do have pink frosting. It’s really your preference; I thought the pink would be extra sassy for Valentine’s Day, so I got a little wild and went a non-traditional route. Again, it’s your preference! My coworkers got the pink frosting batch and no one complained!
One quick thing to keep in mind about cupcake making. For real, DO NOT fill the cupcake liners all the way to the tops with the batter. Do your best to stop when they get 2/3 – 3/4 of the way full or else you’ll end up with muffin tops. For cupcakes we want cute little rounded tops, not muffin-like batter overflow.
Next on my brightly-colored-desserts agenda? BLUE velvet cake. It’s happening.
- 3 cups cake flour
- ½ cup all-purpose flour
- 1 ½ cups granulated sugar
- 2 teaspoons baking soda
- 2 teaspoons cocoa powder
- 1 teaspoon salt
- 2 cups non-dairy milk*
- ⅔ cup canola oil
- 2 Tablespoons (1 oz. bottle) red food coloring
- 2 Tablespoons apple cider vinegar
- 2 teaspoons vanilla extract
- ½ cup (1 stick) vegan butter, softened to room temperature
- 1 ⅓ cup powdered sugar, sifted
- 2 Tablespoons vanilla soymilk
- 1 teaspoon vanilla extract
- Optional: For pink frosting (as pictured), replace a dash of the soymilk with red food coloring
- Preheat oven to 350°F. Line 12-count muffin pan with cupcake liners (this recipe makes 24 cupcakes, so you will need to bake in 2 batches). Set aside.
- In a large bowl, sift together the flour, sugar, baking soda, cocoa powder and salt. Create a well in the center and add the milk, oil, food coloring, vinegar and vanilla. Mix until thoroughly combined and no large flour pockets remain. Be careful to not over-mix, but do make sure there are as few lumps as possible.
- Spoon batter into the prepared cupcake liners, filling each about ⅔ – ¾ full. Bake for 15-17 minutes, or until a toothpick inserted in the centers comes out clean. Let cupcakes cool in pan for 5-7 minutes before removing to cool completely on a wire rack.
- Repeat step 3 with remaining batter. Allow all cupcakes to cool completely before frosting.
- Once the cupcakes are cooled, make the frosting. Using an electric mixer fitted with the paddle attachment, beat the butter for several minutes until light in color and creamy. Add sugar and beat for another 3 minutes.
- Add vanilla and soymilk (and optional red food coloring), and beat for another 5-7 minutes until fluffy.
- Frost and decorate cooled cupcakes as desired.
- *I used unsweetened original almond milk because that’s what I had in my refrigerator. However, any kind of non-dairy milk you have on hand will work fine.
- Leftover cupcakes can be stored in an airtight container at room temperature for up to 5 days.
- (Serving size = 1 cupcake with frosting)
- Calories: 226
- Fat: 10g
- Sodium: 259mg
- Carbohydrates: 32g
- Fiber: 1g
- Sugar: 18g
- Protein: 2g