BVelvetCupcake the Iccilah

Vegan blue velvet cupcakes are rich and moist with that signature blue velvet taste and texture. Topped with a tangy buttercream frosting.

Blue Velvet Cupcakes:

🧁 2 cups All Purpose Flour (250g)
🧁 1 cup White Granulated Sugar (200g)
🧁 1 teaspoon Baking Soda
🧁 ½ teaspoon Salt
🧁 1 Tablespoon Cocoa Powder Unsweetened
🧁 1 cup Vegan Buttermilk (240ml) 1 Tablespoon Lemon Juice + Soy Milk up to the 1 cup (240ml) line
🧁 ½ cup Canola Oil (120ml) or Vegetable Oil
🧁 1 Tablespoon Distilled White Vinegar
🧁 2 teaspoons Vanilla Extract
🧁 1 teaspoon Blue Gel Food Coloring

Buttercream Frosting:

🧁 4 cups Powdered Sugar (480g)
🧁 ½ cup Vegan Butter (112g)
🧁 1 teaspoon Apple Cider Vinegar
🧁 1 teaspoon Vanilla Extract
🧁 2-3 Tablespoons Soy Milk or other non-dairy milk

Cupcakes:

🧁 1. Preheat the oven to 350°F (180°C) and line a cupcake tray with 12 cupcake liners.

🧁 2. Sift all purpose flour into a mixing bowl and add white granulated sugar, baking soda, salt and cocoa powder and mix together.

🧁 3. Prepare your vegan buttermilk by adding 1 Tablespoon of lemon juice to a measuring jug and then adding soy milk up to the 1 cup line. Let it curdle into buttermilk.

🧁 4. Add the vegan buttermilk, canola oil, distilled white vinegar, vanilla extract and royal blue gel food coloring and mix it into a batter. Don't overmix.

🧁 5. Divide the batter evenly between the 12 cupcake liners.

🧁 6. Bake for 20 minutes or until a toothpick inserted into one of the cupcakes comes out clean.

🧁 7. Transfer the cupcakes to a wire cooling rack to cool completely before frosting.

Frosting:

🧁 8. Add vegan butter to the bowl of your stand mixer and beat until softened.

🧁 9. Add powdered sugar, apple cider vinegar, vanilla extract and soy milk and beat in until smooth and fluffy.

🧁 10. When the cupcakes have cooled completely pipe on the frosting.


🧁 Measure the flour correctly. Measure the flour correctly, either by weighing it on a food scale (best) or by spooning and leveling. Spoon the flour into your measuring cup and level off the top with a knife. Don’t scoop it and don’t pack it into the cup.

🧁 Vegan buttermilk – we made vegan buttermilk with a mix of soy milk and lemon juice and let it curdle into a vegan buttermilk. Soy milk is our favorite for this as it works really well and creates a rich buttermilk. Almond milk also works.

🧁 Vegan butter – we used a stick style vegan butter which is very firm straight from the fridge. Instead of softening it we simply beat it in the stand mixer for a couple of minutes to soften before adding the other ingredients. If you are using a softer tub style vegan butter then you can skip this step and simply add all frosting ingredients to the mixer and beat them together until fluffy and smooth.

🧁 Apple cider vinegar – adds a slight tanginess to this buttercream frosting. The slight tang complements the blue velvet perfectly.

🧁 Storing: Keep them stored in a sealed container at room temperature for 2-3 days or in the fridge (covered) for up to a week. They are at their absolute best in the first couple of days after baking.

🧁 Freezing: They are also freezer friendly for up to 3 months (frosted or unfrosted).


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Thank you, Kari!! ❤️