Vegan Red Velvet Cupcakes
Valentines Day 2020 is just about here!
This year is just flying by so quickly which has made me focus on creating recipes that don't take all day in the kitchen since time seems to be flying by.
So here we have it. A super easy recipe to try at home this valentines day that will have you eating these delicious cupcakes in no time.
All you need is:
Measuring cups and spoons
Mixing bowl
Muffin tin
30 minutes
Makes 12-15 cupcakes
Ingredients for the cupcakes:
Dry:
1 1/2 cups of all purpose cake flour
1 cup of sugar
1 heaped teaspoon of baking powder
Pinch of salt
Wet:
1/3 cup of oil of your choice
1 cup of Rugani beetroot juice
2 teaspoons of vanilla essence
1 teaspoon of apple cider vinegar
Ingredients for the icings:
The white icing:
1 x orley whip
1 teaspoon of vanilla
3 tablespoons maple syrup
For the pink icing:
200g of soaked cashews
3 tablespoons of coconut oil
3 tablespoons of maple syrup
3 Tablespoons of Rugani beetroot juice
1 teaspoon of vanilla essence
Directions for the cupcakes:
Preheat your oven to 180 °C .
Mix together all of your dry ingredients.
Add in the wet ingredients and mix until well combined.
Place your cup cake papers in the muffin tin. Scoop the mixture evenly into each muffin holder.
Place in the oven to bake for 25 minutes.
While the cupcakes are baking start with the icing.
Place the soaked cashews and all the other ingredients into a blender and blend until smooth. Remove from the blender and place in the fridge.
Start with your second icing. Blend the Orley whip until it is light and fluffy. Add in the rest of the ingredients and blend until well combined. Place in a bowl in the fridge.
Once your cupcakes have cooked, remove from the tin and allow to cool.
Once cooled, place a good dollop of the each icing onto a cupcake and enjoy!
