Well hello! Doesn't time fly - how is it December? I'm not complaining though as I love Christmas and getting all the decorations up!
It was my 27th birthday a couple of weeks ago and of course I had to take cakes to work. One of the boys is allergic to eggs so I will always make egg-free cakes so he isn't left out. Usually when I bake for work, to make it easier, I will make the whole cake (including buttercream/icing) vegan, but on this occasion the sponge was vegan and the cream cheese frosting was not. Mainly because I didn't have the time to order dairy-free cream cheese. So you could always change the frosting to suit yourself.
The sponge is the best Red Velvet I have ever made - delicious, spongy, moist and vivid without being overpowered by the taste of the food colouring. The boys at work absolutely loved them.
This recipe will make 12 cupcakes; adapted and converted into grams and milliliters from Vegan Cupcakes Take Over The World.
For the cakes
240ml soy milk
1 tsp apple cider vinegar
150g plain flour
200g granulated sugar
2 tbsp cocoa powder
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
80ml rapeseed oil
2 tbsp red food colouring
2 1/2 tsp vanilla extract
1/2 tsp almond extract
For the cream cheese frosting
300g icing sugar
50g unsalted butter (room temperature)
125g cold cream cheese
1. Preheat the oven to 180 degrees C and line a cupcake tin with cases.
2. Mix together the soy milk and vinegar in a jug and set aside, allowing to curdle.
3. Sift the flour, sugar, cocoa powder, baking powder, baking soda and salt into a large bowl ensuring they are evenly mixed.
4. Add the oil, food colouring, vanilla and almond extracts into the soy milk mixture, combining well. Mix the wet ingredients into the dry until smooth.
5. Fill the cupcake cases about 1/2 full (my cakes rose a LOT after filling them 3/4, so perhaps 1/2 full is the way to go. Or maybe in between 1/2 and 3/4!) Bake in the preheated oven, for 18-20 minutes until a skewer comes out clean. Allow to cool.
6. When cool, the frosting can be prepared. Beat the icing sugar and butter until the mixture comes together. Now add the cream cheese and beat until smooth (do not overbeat!) Pipe onto your cakes and voila!