Velvet Cupcake Recipe
Did you know that what makes a velvet cupcake isn’t the red food coloring in the cake/cupcake? A velvet cupcake can be made completely dye free and have the same outcome minus the red vibrant color. A velvet cake is different from a chocolate cake because of the chemical reaction between the milk, butter, cocoa powder and vinegar in the mixture. This past week I had the chance to make velvet cupcakes to celebrate a friend. So I thought for this week's blog I would share my Velvet Cupcake Recipe with you all!
Velvet Cake
½ cup Earth Balance Soy Free Butter (melted)
3 Eggs
1 cup Almond Milk
1 tsp. Vanilla Extract
1 Tbsp. White Vinegar
1 ½ cup Sugar
2 cups Namaste Gluten Free Flour
⅓ cup Cocoa Powder
1 tsp. Salt
1 ½ tsp. Baking Soda
Chocolate Filling
2 cups Chocolate Chips
½ cup Almond Milk
Vanilla Frosting
1 cup Room Temperature Earth Balance Butter
1 tsp Vanilla Extract
4 Cups Powdered Sugar
Preheat oven to 350.
Start by melting your vegan butter. You want to make sure it is completely melted or it will clump up when you are trying to mix it. While butter is melting, put eggs in a mixer and mix them together. Slowly add the rest of your wet ingredients in with the eggs. Make sure your butter isn’t too hot when you put it in your mixture or it can cause the eggs to “scramble”.
In a separate mixing bowl add your dry ingredients and mix together. Slowly add your dry mixture to your wet mixture and mix together. While it’s mixing, prepare your cupcake pans by adding the cupcake liners (my favorite cupcake liners are the STIR brand) . Fill the cupcake liners with ¼ cup of batter each. I prefer to use an ice cream scoop to get the perfect amount of batter each time.
Place in the oven and let bake for 20-30 minutes.
Once cupcakes are cool start by coring each of your cupcakes (I have a cupcake coring tool that I prefer to use. Create your Chocolate Filing by adding your chocolate chips and milk into the same measuring cup. Place in the microwave and melt in 30 second intervals stirring in between. Repeat these steps until totally melted. Pour your melted chocolate mixture into the holes of each cupcake.
In a mixing bowl add your butter and mix together. Then add in your vanilla extract and continue to mix. Slowly add powdered sugar a cup at a time and continue to mix. You don’t want to add too much powdered sugar so watch your frosting mixture and stop adding powdered sugar when you have stiff peaks.
Frost Cupcakes and Enjoy!
Comments