Everyone deserves the taste sensation that is LOLA’s famous red velvet cupcake. Therefore, by popular demand from our customers, we have created the Vegan red velvet, and you won’t know the difference! See this recipe our regular red velvet, as well as a gluten-free version.
muffin pan lined with 12 muffin cases
Makes 12
Preheat the oven to 190˚C/375˚F/ Gas 5.
Mix the soya milk and vinegar together in a bowl and set aside.
Sift the flour, cocoa powder, baking powder and salt in a mixing bowl. Add the sugar.
Add the oil, food colouring and vanilla to the soya-milk mixture and mix. Pour into the dry ingredients and mix. Transfer the cake mixture to a jug/ pitcher as it will be quite runny.
Pour the mixture evenly into the muffin cases. Bake in the preheated oven for about 20 minutes or until a skewer inserted in the middle comes out clean. Remove from the oven and let cool completely on a wire rack before decorating.
While the cupcakes are cooling down, make the vegan ‘buttercream’.
Put the soya spread/natural buttery spread and vanilla in a mixing bowl. Sift in the sugar. Beat with an electric hand mixer on slow speed until combined, then turn up the speed to medium–high and beat for 2–3 minutes. Add a little milk, if necessary, to loosen.
Slice a sliver of cake off the top of each cupcake with a sharp knife. Crumble it between your fingertips to make fine crumbs and set aside.
Spread the frosting over the cold cupcakes using a spatula, or spoon the frosting into a piping bag fitted with a star nozzle/tip and pipe it on top of the cupcakes. Top with the reserved red velvet crumbs.
• Most icing/confectioners’ sugar is vegan, but check the packaging before you buy. If in doubt, look for organic icing/confectioners' sugar, which tends to be vegan-friendly.
• Vegan-friendly ingredients are available at most health-food stores or major supermarkets.