Winter Red Velvet Cupcakes

Indulge in the decadent delight of homemade red velvet cupcakes topped with a luscious cream cheese frosting. These tender treats are not only visually stunning but also irresistibly delicious. Perfect for any occasion, from festive gatherings to cozy evenings at home, these cupcakes are sure to impress. Let’s dive into the recipe and create some magic in the kitchen!

Red Velvet Cupcakes with Cream Cheese Frosting:

Ingredients:

• 220g plain flour
• 1/2 tsp salt
• 90g vegan butter
• 260g caster sugar
• 125ml soya milk
• 2 tbsp ground flaxseed + 5 tbsp water
• 1 tsp vanilla extract
• 3 tbsp vegan red food colouring
• 2 tbsp cocoa powder
• 2 tsp apple cider vinegar
• 1 tsp baking soda

Cream Cheese Frosting:

• 110g vegetable shortening (e.g., Trex), at room temperature
• 165g vegan butter
• 4 tbsp dairy-free cream cheese
• 1 tsp vanilla extract
• 2 tbsp cornflour
• 375g icing sugar

Instructions:

1. Preparation: Preheat the oven to 180°C and line a 12-cup muffin tin with liners.
2. Mix Dry Ingredients: In a large bowl, sift together the plain flour and salt. Set aside.
3. Cream Vegan Butter and Sugar: Using a stand mixer or handheld whisk, cream the vegan butter and caster sugar until smooth and pale.
4. Prepare Flaxseed Mixture: In a small bowl, mix the ground flaxseed and water to form a gel. Let it sit for a few minutes until it thickens.
5. Combine Wet Ingredients: Add the soya milk and vanilla extract to the creamed butter mixture. Mix until well incorporated.
6. Mix Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients in three batches, mixing after each addition until just combined.
7. Add Red Coloring: In another small bowl, mix together the flaxseed gel, vegan red food coloring, and cocoa powder. Add this mixture to the cake batter and mix until fully combined.
8. Activate Leavening Agents: In a separate small cup, mix the apple cider vinegar and baking soda. Once it bubbles up, quickly add it to the batter and mix briefly.
9. Bake Cupcakes: Pour the batter into the prepared cupcake liners, filling each about 3/4 full. Bake in the preheated oven for 15-18 minutes or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Cream Cheese Frosting:

1. Cream Shortening and Butter: In a mixing bowl, beat together the vegetable shortening and vegan butter until smooth, creamy, and pale in color.
2. Add Cream Cheese and Vanilla: Mix in the dairy-free cream cheese and vanilla extract until well combined.
3. Sift and Mix Dry Ingredients: Sift in the cornflour and icing sugar in two batches, mixing until the frosting is light and fluffy.
4. Chill if Needed: If the frosting is too soft to pipe, chill it in the fridge for about 30 minutes until it firms up slightly.
5. Decorate Cupcakes: Once the cupcakes are completely cooled, frost them with the cream cheese frosting using a spoon or piping bag. Top each cupcake with fresh raspberries, red velvet crumbs, and a sprig of rosemary for a festive touch.
6. Storage: Store the frosted cupcakes in the refrigerator and consume them within four days for the best taste and texture. Enjoy your delightful homemade red velvet cupcakes!