You may know (or be surprised to find out) that I have a tiny little cupcake business on the side. In reality it’s been laying dormant for a couple years (I had no time this wedding summer to sell cupcakes at the market) but I still do the odd order here and there.
This favourite cupcake of mine is too good not to share. Red velvet, with it’s deep crimson colour and rich flavours makes the perfect Christmas cupcake. Especially when topped with peppermint bliss.
Serves: 12 large or 30 mini cupcakes
Vegan Red Velvet Cupcake
1C soy or almond milk (for non vegan you can also use cow’s milk)
1tbsp apple cider vinegar
1 1/4C all purpose flour
2tbsp cocoa powder
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp sea salt
1/3C canola oil
2 tbsp red food colouring
1tbsp vanilla extract
1C vegan margarine (butter for non vegan)
3 1/2C icing sugar
1 1/2 tbsp pure peppermint extract
Crushed candy canes for garnish
Prep Time: 30 minutes (including icing time)
Bake Time: 18 minutes
Vegan Red Velvet Cupcake
Step 1: Preheat oven to 350, line your muffin pan with cupcake liners and spray with canola oil spritzer or an alternate like Pam
Step 2: Whisk milk and vinegar and set aside to curdle (you’re essentially making buttermilk)
Step 3: Sift all your dry ingredients in a large bowl.
Step 4: Add all your wet ingredients to the created buttermilk and whisk well to combine. Gently fold your wet ingredients in two batches into your dry ingredients, mixing until there are no large lumps.
Step 5: Fill your cupcake liners 2/3 full. Place in oven and bake for 18-20 minutes. Let it cool for a few minutes then transfer onto a cooling rack. Let it cool completely before icing.
Step 6: Use your favourite method to spread or pipe your peppermint icing onto your cupcake. Sprinkle with crushed candy canes and eat.
Step 1: If you’re using mutter, you can mix with a hand blender or stand mixer until butter is creamed. With margarine, cream it by hand to avoid oil separation.
Step 2: 1/2 cup at a time, add 1 1/2 cups of icing sugar.
Step 3: Add your peppermint flavouring, mix, then continue to add the rest of the icing sugar in 1/2C batches.
Step 4: If it becomes too stiff, you can add a tsp of milk to thin it out. If it’s too thin, add more icing sugar until you achieve your desired consistency.
Step 5: To crush the candy canes, unwrap them and put them in a ziplock bag. Use a flat hard edge (like the bottom of a plate) and repeatedly bang it against the candy canes until they’re all crushed.
Step 6: Top your cupcakes with icing, sprinkle them with crushed candy canes and lick your spoon.
These are a great festive treat to bring to any party or to have for visiting guests. All the cupcakes pictured are mini cupcakes. I just love the three bite size. It’s perfect. And if you feel like you aren’t getting enough calorie intake you can always wash it down with a glass of egg nog.
What yummy treats are you cooking/baking
to bring to your Christmas parties this year?