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VEGAN RED VELVET CUPCAKES WITH CREAMCHEESE FROSTING

Classic cupcakes made vegan & healthy. Perfect for special treats!



This vegan red velvet cupcake with cream cheese frosting is perfect for any occasion. A soft cupcake ends with milk-free whipped cream cheese and coconut ice cream for a * healthy * dish!
The air was cold, there was snow on the ground, it was dark at 4 in the afternoon ... it was a pleasant food season!

Really, is there anyone else who wants more candy and carbohydrates during the winter? I know for sure I do!
So this winter I embraced it. Precisely. We will be full of yummy sweet snacks, but we will make it a little on the healthier side.

WHY I LOVE THIS VEGAN CUPCAKE CAKE:
This vegan red velvet cupcake with cream cheese frosting is made healthier with ingredients such as spelled flour, coconut oil, and frosting which are significantly lower in fat and sugar than regular frosting.

The frosting is also made with Daiya Plain Cream Cheese Style Spread, for a vegetable-based spread that is smooth, soft and tastes really like cream cheese. For this recipe, we use plain flavors but are also available in strawberry, chive & onion, or garden vegetables.

As a major supplier of vegetable products, Daiya is committed to continually expanding its range of delicious and better food products for those you already like - like cream cheese!



SOME NOTES ABOUT RECIPES:
If you are wondering how to make vegan cakes, this is the answer! To start, you can use spelled flour, plain flour, whole wheat flour, or 1-1 gluten-free flour. All of these options will work properly!

The secret to making red velvet cupcakes, well, red, is to use enough red coloring in it. Cupcake will darken when baking, so you might want to add more red coloring than you think you need. You also can, of course, leave the red coloring completely if you want, the cupcakes will taste the same. If you do, you can even add a few tablespoons of extra cocoa powder to make it more than a chocolate cupcake.

The coloring of ordinary red foods is NOT technically vegan, so if you are truly vegan, be sure to use vegan certified red food coloring.

To top the frozen milk cream cheese!

So this freezing starts with a can of coconut milk full of fat. It is a MUST that you use full coconut fat, and not coconut milk, otherwise, it will not whip into whipped cream. You can also buy ready-made coconut shake, or vegan shake topping and make it yourself.
By using a mixer, you will whip the Milk Cheese Spread Style Cream free. If the mixture becomes a little melty, you should put it back in the fridge to harden before making icing cupcakes.

CUPCAKE VELVET RED VEGAN THESE WITH FROSTING CHEESE CREAM IS:

  • Healthier than your average cupcake (ie really cool if you eat this for breakfast)
  • Can be easily made gluten-free
  • Perfect for a holiday party!


Ingredients
Cupcakes:

  • 3/4 cup of almond milk
  • 1 teaspoon apple cider vinegar
  • 1/3 cup of coconut oil, melted and cooled
  • 1 teaspoon vanilla extract
  • 1 cup Spelled flour (or plain flour, or gluten-free flour mixture)
  • 3/4 cup of organic sugar
  • 2 tablespoons cocoa powder
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 tablespoons of beetroot or red vegan food coloring
Cream Frozen Cheese:

  • 1 can of full-fat coconut milk (or 2 cups of store-bought coconut milk cream)
  • 1 teaspoon vanilla extract
  • 4 tablespoons of organic sugar
  • 1/2 cup thick Daiya style thick cream cheese spread


Steps

  1. Preheat the oven to 350 degrees F and coat the cupcake pan with cupcake liners.
  2. Mix almond milk and apple cider vinegar and set aside for 5 minutes to switch to "buttermilk."
  3. Next, add coconut oil and vanilla extract.
  4. Mix all dry ingredients together in a bowl.
  5. Next, pour the wet ingredients into the dry ingredients then stir until smooth. If you use vegan food coloring, add it now.
  6. Spoon the mixture into your pan, fill 3/4 full.
  7. Bake for 17-19 minutes, or until the toothpicks come out clean.
  8. To freeze cream cheese, remove the can of coconut milk from the refrigerator and remove the cream on top (cream and liquid must be separated in the refrigerator) (* skip this step if using store-bought coconut shake cream)
  9. Add vanilla extract and cane sugar and whip on high until smooth and whipped cream forms a soft peak
  10. Add the cream cheese spread and continue to whip, only until combined.
  11. Use a piping bag to distribute the frosting to the cupcake.
  12. Serve immediately.
This recipe is inspired by choosing chia

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