Vegan Red Velvet Cupcakes

Tea for two, two for tea... Why do we always have to make 12 cupcakes? Especially if you're like me & always 'experimental baking' and are worried about wasting ingredients (because something turns out to be inedible). Or there is only one or two of to eat them, you may not be in a position to feed multitudes of work colleagues. 

So I have adapted this recipe for 'Making Cupcakes with Lola' to make cake for two.

Red Velvet - Vegan Styles

The Ingredients
The cake
40ml soya milk
1/4 teaspoon cider vinegar 
37g of gluten free flour
1/2 tablespoon of cocoa powder 
Sprinkle of salt
33g xylitol
27ml vegetable oil
1/2 teaspoon red food dye (vegetable dye) 
1/2 vanilla extract 
1/4 teaspoon gluten free baking powder 

The icing
Vegan butter cream
33g soya spread
1/4 teaspoon vanilla extract
125g of unrefined icing sugar (I used Billingtons)
1 tablespoon soya milk
If you want to use piping bag to make your butter cream extra pretty - use these quantities, if your using a palette knife, you only need half this amount.

The method 
Preheat the oven to 190c. 

Mix soya milk & cider vinegar together & set aside.

Sift the flour, cocoa, baking powder into a bowl, adding the salt & xylitol. Mix together. 

Add the oil, food colouring & vanilla to the milk. 

Mix the dry & wet ingredients together. Mixing well to get air into the mixture. 

This is a runny mixture that can easily be poured into the muffin cases. 

Bake for 20 minutes. 

The icing can be made once the cupcakes have cooled. 

But, first slice the peaks of the cakes for & make these into fine crumbs. 

Then mix the icing sugar, spread and vanilla together. Use an electric whisk, at first on a slow speed until they are combined & then add the soya milk & up crank the whisk speed for a minute or two. 

Spread or pipe the frosting on & sprinkle the cake crumbs on top. 

Take a pic before devouring.