Red Velvet Cupcakes with Peppermint Cream Cheese Frosting

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Difficulty: Easy-Medium

Makes 12


Cupcakes are good food all year round but come Christmas time you can make ’em extra festive. Poppin’ a teensy candy cane on top of these babies instantly gives them a festive feel and are wonderful as edible gifts or a Christmas gathering.

Ingredients

  • 1 cup soy milk
  • 1 teaspoon apple cider vinegar
  • 1/3 cup canola oil
  • 3/4 cup caster sugar
  • 1 1/3 cups plain flour
  • 1/4 cup cocoa
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 tablespoons red food colouring
  • 3/4 tub Tofutti Better than Cream Cheese, make sure it’s real cold
  • 1/4 cup Nuttelex (or any vegan margarine), this has to be cold too
  • 1 teaspoon peppermint essence
  • 3 cups icing sugar

Method

  1. Preheat the oven to 180°C and line a cupcake tray with liners.
  2. Whisk together the soy milk and apple cider vinegar, allow to curdle for about five minutes before adding the oil and caster sugar.
  3. In a large bowl, sift together the flour, cocoa, baking soda and baking powder before slowly adding the wet ingredients. Some lumps are okay but get out as many as possible.
  4. Add the food colouring, you may want to add more or less depending on how vivid you want the red to be. You may also cut back on the cocoa if you want it super vibrant.
  5. Fill the baking cups 3/4 of the way to the top and bake for about 15-20 minutes or until a skewer comes out clean. Allow to cool.
  6. To make your frosting, simply use an electric mixer to combine the cream cheese and Nuttelex before adding the essence and icing sugar. The icing should be quite stiff, add more icing sugar if it’s not.
  7. Once the cupcakes have cooled, frost your cupcakes and place a mini candy cane on top.
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Kim
Kim
11 years ago

Hey hey,

Where did you get your little candy canes? They’re adorable!

I could only find the large ones on the Cruelty Free Shop.

x

Gabrielle Lederwasch
Gabrielle Lederwasch
11 years ago

My goodness,

where have you been hiding these little delights? I am going to try and attempt these this weekend!

Keep cooking and keep it real ; )

XOXO

Sam
Sam
11 years ago

Hi!
They look lush!
Which brand of red food coloring do you use?
I’m getting pretty savvy with the numbers but I’m very suspicious of red! 😉
I am loving reading all your recipes and I’m slowly working through trying them!
😉

Sally
Sally
11 years ago

I made these over Christmas and they were awesome. I don’t bake so I was pretty wary about giving these a go but they were super easy and tasty. Red velvet cupcakes for everyone! 🙂 Thankyou!

Jessica
Jessica
11 years ago

Hi Chelsey! I just made these cupcakes for my b’day and they are super tasty! I think next time I make them, I’ll use 1/2 tub of tofutti better than cream cheese instead of 3/4 tub for the frosting as it didn’t thicken enough and I didn’t want to add more then 3 1/2 cups icing sugar. Also I’ll cut down on the cocoa powder slightly and add more red food dye to make them look more vibrant. I made them in 2 x 12 cupcake patty tins. 🙂
Thank you for an awesome recipe!

sara
sara
10 years ago

cant wait to make these, is the flour just plain flour?