exquisiteviolet (exquisiteviolet) wrote in vegancooking,

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red velvet cupcakes and cream cheese frosting + baking questions

hi guys! i am still transitioning from vegetarianism to veganism. i buy and make only vegan food but because i am very very poor, my bf usually brings me (vegetarian) food from his chef that is probably very often non-vegan.

however, i managed to make some red velvet cupcakes with cream cheese frosting the other day!

2 cups soy milk
2 teaspoons apple cider vinegar
2 ½ cups all-purpose flour
2 cups sugar
4 tablespoons cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2/3 cup vegetable oil
2 ounces red food coloring
4 teaspoons vanilla extract

* Add vinegar to soy milk, and set aside to curdle.
* Sift flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl.
* Add vegetable oil, food coloring, and vanilla extract to the curdled soy milk, and mix.
* Pour liquid ingredients into the dry ingredients, and mix.
* Fill cupcake liners ¾ full.
* Bake in a preheated 350° oven for 20 minutes or until done.


½ cup margarine, room temperature
½ cup Tofutti Better Than Cream Cheese, room temperature
2 teaspoons vanilla extract
4 cups confectioners sugar

* Cream margarine, cream cheese, and vanilla extract.
* Slowly mix the confectioner’s sugar into the creamed sugar, and then beat until smooth and fluffy.
* Frost cooled cupcakes.

(courtesy of http://macandcheesereview.blogspot.com/2008/02/vegan-red-velvet-cupcakes.html)

i have some problems with the end products though..

1A. the cupcakes had a very spongey/bouncy texture - not like moist and soft as a cupcake should be. is this because i substituted all the vegetable oil for applesauce? i also substituted sugar for brown sugar.

1B. i had a similar problem while making chewy double chocolate chip cookies (i think it's from the recipe from ppk..? i don't remember exactly but it's a popular recipe). they turned out like cookies that taste (and feel) like brownies. not a bad thing, but not what i was going for. i also substituted all the oil for applesauce. i also left out the ground flax, as many comments said that leaving that out didn't make a difference.

2A. the cream cheese frosting was too sweet - i only used maybe 3 cups of sugar and i added the entire package of tofutti in and it was still just sweet and not cream cheesey-sweet. i don't really remember how non-vegan cream cheese frosting taste like but how can i make the cheese part more noticeable?

2B. i made vegan mocha cheesecake the other time (i posted before). again, lacked the cheese factor. it just tasted kinda tofu-y. i did add a lot of tofutti too.

2. my new (it's really an older house, it's just a place i just moved into) place is straight out from the 18th century. i have a gas oven. how does this affect my baking? my cupcakes were slightly burnt on their butts and stuck to my foil liner : (

3. how do YOU like to frost your cupcakes? these were my very first cupcakes, i was too lazy to make a homemade pastry bag so i kinda slapped them on with a teaspoon.

sorry i cheated on the number of questions with the parts A and B! i would really like to improve my baking (and then go on to cooking normal people food.. like pasta and vegetables and grains).

thanks again!

Tags: -n00b questions, desserts-cupcakes, substitutes-oil replacers, substitutes-refined sugar
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