Vegan Red Velvet Cupcakes are the perfect treat for two! What a great idea!
I’ve come to associate it with Valentine’s Day, but by the time the 14th rolls around, I’ve already overdosed on Valentine’s candy and can’t imagine trying to get through an entire batch of red velvet cupcakes.
Why would I limit myself to red velvet only around Valentine's Day? It's a sweet treat to be enjoyed all year round!
That’s why this recipe only makes two cupcakes. It’s built in portion control for those of you who are still sticking to your New Year’s resolutions, and just enough to satisfy the sweet tooth of you and your sweetheart.
And if you’ve given up on resolutions and/or don’t have a sweetheart, you can eat them both yourself!
These cupcakes get their red hue from beet juice. They are bright red, but more of a soft reddish purple.
If you want vibrant red cupcakes, you can substitute the beet juice with 1 teaspoon of red food coloring. Beware, though, because not all food coloring is vegan.
If you choose to use the beet juice, you can’t detect the flavor.
The cupcake recipe is so small, you can fit the batter into a measuring cup, and no special equipment is required. All you need is a whisk and a spatula.
Since the frosting recipe makes such a small amount as well, I’ve found it easier to make it by hand than with an electric mixer or a stand mixer. Just make sure your butter and cream cheese are at room temperature, grab a wooden spoon, and get out all of your frustrations.
There’s something kind of fun and satisfying about making frosting by hand.
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