Red velvet cupcakes for the red planet

We celebrated the landing of the mars rover with none other than red velvet cupcakes for the red planet.  We had a party with some great friends and family in our backyard with a screening of the rover as it safely descended to the surface of mars. I am so very proud of my man who just happens to work for NASA and played a crucial part in the design, testing, and assembling of a part of the rover named Curiosity.
Even if you are not celebrating the landing of a rover on another planet these cupcakes would be appropriate for any occasion. Here is the recipe brought to you by the sweet brains behind vegan cupcakes take over the world
What to put in the mix:
1 c almond milk
1 tsp apple cider vinegar
1 1/4 cups all purpose flour
1 c granulated sugar
2 tbs cocoa powder, Dutch processed or regular
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/3 c organic canola oil
2 tablespoons red food coloring
2 teaspoons vanilla extract
1/4 teaspoon almond extract
1 teaspoon chocolate extrac

How to make 'em:
1. Preheat oven to 350 degrees & line cupcake pans with cupcake liners.
2. Whisk together the soy milk and vinegar and set aside to curdle.
3. Sift the flour, sugar, cocoa, baking powder, baking soda, and salt into a large bowl and mix.
4. Add the oil, food coloring, chocolate extract, and almond extract to the curdled soy milk. Whisk well to combine. Gently fold wet ingredients into dry, mixing until large lumps disappear. Do not over mix, otherwise your cupcakes will turn out gummy! Small lumps are okay.
5. Fill cupcake liners about two-thirds of the way full as these cupcakes will rise fairly high. 
6.Bake 18-20 minutes until done.

Let sit on the counter for a few minutes in the pans and then transfer to a cooling rack or surface to cool completely.

While these beauties are cooling go ahead and whip up some home made vegan cream cheese frosting. Yes frosting can be vegan, and just as rich as cream cheese. 
In a bowl mix and cream together the following ingredients with a mixer until whipped. 
1/4 c non hydrogenated margarine, softened
1/4 c vegan cream cheese, softened (I use Tofutti, it's Better Than Cream Cheese!)
2 c sifted confectioner's sugar
1 tsp vanilla extract
I put the icing into a piping bag and stored it in the fridge until the very moment I was ready to frost and decorate. 

No matter how excited you are about these lil cakes, try not to frost them until they are completely cooled. . I think we've all done that at least once, right? *wink

 

Made with love,

Emily