Gluten free vegan red velvet cupcakes

• Condiments

  • 1/2 cup Earth balance vegan butter
  • 2 tsp Lemon juice, fresh

• Baking & Spices

  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/4 cup Brown sugar
  • 3/4 cup Cane sugar
  • 2 tbsp Cocoa powder, good quality
  • 1/2 tsp Gel food coloring, Red
  • 1/4 cup Non-hydrogenated shortening, organic
  • 3 1/2 cups Powdered sugar
  • 1 5/8 cups Sarah's gluten free flour blend
  • 1/2 tsp Sea salt
  • 2 1/2 tsp Vanilla, pure

• Oils & Vinegars

  • 1/3 cup Sunflower seed oil
  • 1 tbsp White vinegar

• Liquids

  • 1/2 cup Water

• Other

  • 2-4 tablespoons So Delicious Dairy Free unsweetened almond or coconut milk

Found on sarahbakesgfree.com

Ingredients

• 1 1/2 cups, plus 2 tablespoons Sarahs gluten free flour blend
• 2 tablespoons good quality cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon sea salt
• 1/2 cup So Delicious Dairy Free unsweetened almond or coconut milk
• 1/2 cup water
• 1 tablespoon white vinegar
• 3/4 cup cane sugar
• 1/4 cup brown sugar
• 1/3 cup sunflower seed oil (or mild flavor oil)
• 1 1/2 teaspoons pure vanilla extract
• 1/2 teaspoon red gel food coloring*
• 1/2 cup Earth Balance vegan butter, softened
• 1/4 cup organic non-hydrogenated shortening
• 3 1/2 cups powdered sugar, sifted
• 2-4 tablespoons So Delicious Dairy Free unsweetened almond or coconut milk
• 2 teaspoons fresh lemon juice
• 1 teaspoon pure vanilla extract

Directions

• Preheat oven to 350 degrees. Line cupcake pans with paper cupcake liners.
• Sift together flour blend, cocoa powder, baking powder, baking soda and salt. Set aside.
• In large mixing bowl, stir together coconut milk, water and vinegar. Allow to sit for 1 minute to curdle.
• Add sugar, oil, vanilla and gel food coloring. Slowly whisk in the flour mixture and beat until combined. Pour batter into prepared cupcake pan.
• Bake cupcakes for 16-18 minutes, or until toothpick inserted in center of cupcake comes out clean. Place on cooling rack and cool completely.
• To make buttercream, beat together vegan butter with shortening for 1 minute in large bowl of standing mixer.
• Add sifted powdered sugar, 2-3 tablespoons coconut milk, lemon juice and vanilla. Beat for an additional 2 minutes. Add another tablespoon of milk as needed.
• Continue to beat buttercream until light and fluffy. Place in piping bag with large star tip and pipe onto cooled cupcakes.
• Best enjoyed within 1-2 days.