1½ cup buttermilk (almond milk with 2 tsp white vinegar – mix and leave for 10 minutes)
1tsp vanilla extract
2 flax eggs (30g golden flax meal mixed with ⅓ cup water – mix just before use)
Red food colouring paste
ICING
200g vegan margarine
400g vegan icing sugar (confectioners sugar)
2 tsp vanilla extract
20ml of aqua faba
Instructions
CUPCAKES
Pre-heat oven to 175C (347F).
Add flour, sugar, cacao and bi-carb into a large bowl and mix well.
Melt margarine and add milk, red food colouring (enough to get a good colour but not too much as it can affect the flavour) and vanilla and pour into dry ingredients.
Beat until combined
Add flax egg and mix
Spoon into cupcake wrappers in a cupcake tray - an ice-cream scoop gives the perfect amount.
Cook for 18 minutes or a little bit more until a cake tester comes out clean.
Transfer to a cooling rack.
ICING
Beat margarine until creamy.
Add half the icing sugar. Beat until well combined.
Add the remaining icing sugar & vanilla and beat well.
Taste the icing and if needed, add some more margarine or sugar to suit your taste buds.
Add aqua faba & beat for 3-4 minutes or until mixture looks soft and whipped.
Leave one cupcake crumble over the top of others. The top is the easiest to crumble since it is firmer texture.
Pipe icing onto the cooled cupcakes & sprinkle with cake.
See cupcakes tips at end of post.
Recipe by my vegan plate at https://www.myveganplate.com/red-velvet-cupcakes/