Mary Berry Vegan Cupcakes Recipe

Discover the delightful world of vegan baking with the Vegan Red Velvet Cupcakes, a creation from Mellissa Morgan's "Ms Cupcake: The Naughtiest Vegan Cakes in Town." This recipe offers a sumptuous treat that defies the norms of vegan baking, proving that indulgence and plant-based ingredients can go hand-in-hand.

Vegan Red Velvet Cupcakes Recipe

Cultural or Historical Context

Red velvet cupcakes have long been a favorite for their vibrant color and exquisite taste. Traditionally, red velvet cake was made with cocoa, buttermilk, and vinegar, giving it a distinctive flavor and tender crumb. This vegan version maintains the cake's classic appeal while using entirely plant-based ingredients, showcasing the versatility of vegan baking.

Ingredients List

• Soya milk and cider vinegar for a dairy-free buttermilk alternative
• Self-raising flour, caster sugar, and cocoa powder form the base
• A touch of salt, bicarbonate of soda, and baking powder for leavening
• Light rapeseed or other flavorless oil and vanilla extract for moisture and flavor
• Red food coloring paste to achieve the iconic red velvet color
• Dairy-free margarine, vegetable fat, soya cream cheese, and soya or rice milk for the cream cheese buttercream icing
• Icing sugar to sweeten and stabilize the icing

Preparation Instructions

1. Combine soya milk and vinegar, set aside.
2. Mix dry ingredients, then add the soya milk mixture, oil, vanilla, and food coloring.
3. Bake at 180°C/350°F/gas 4 for about 15 minutes.
4. For icing, whip margarine, vegetable fat, cream cheese, and vanilla, then gradually add icing sugar and milk.

Storage and Reheating

Store cupcakes in an airtight container at room temperature for up to 3 days or refrigerate for longer shelf life. They can be enjoyed at room temperature or slightly warmed.

Nutritional Information

These cupcakes are lower in cholesterol and saturated fat than their non-vegan counterparts, thanks to plant-based ingredients.

Frequently Asked Questions

• Can I use a different type of milk? Yes, other plant-based milks like almond or oat milk can be substituted.
• Is it necessary to use food coloring? The food coloring is optional and can be omitted without affecting the taste.

Enjoy these Vegan Red Velvet Cupcakes as a testament to the delightful possibilities of vegan baking, where tradition meets innovation. Perfect for any occasion, these cupcakes are sure to impress with their moist crumb, delicate flavor, and stunning presentation.

Original recipe by Mellissa Morgan from "Ms Cupcake: The Naughtiest Vegan Cakes in Town".