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).