I’ve been getting back into the kitchen recently and that means experimenting with a bit of baking, this time with some dairy-free red velvet cupcakes no less! It’s been lovely to pick my old hobbies back up and spend some time doing things I love again. I was once affectionately known as the baking queen by the boys in my house and so it’s about time to revive that old title I’d say!
Although I am now well and truly on the healthy lifestyle bandwagon, I think there is always time and a little stomach space for cake. A little of what you fancy goes a long way and all that.
The reason I love a cupcake (or one of the many reasons I should say!) is that the portion control has already been done for me. One cupcake with a cup of tea is plenty. Whereas if I make a cake, well the possibilities are endless. Miss Trunchball type scoffing comes to mind.
Although, I must say, I’ve always been a little bit unsure of red velvet cake. I’m not exactly sure what it’s trying to be. Is it chocolate? Vanilla? Something in between with a hefty dose of E-numbers??
Maybe we will never know but one things for sure, there’s a steady chain of hungry boys asking for it in my house (swiftly followed by Sophie peeping “cik cik!”) and so I thought I’d give it a bash. As I am lactose intolerant and therefore following a dairy-free diet / lifestyle, all cakes and such like in our house are dairy-free. I’m not self-sacrificing enough to go to the trouble of making cake JUST so other people can eat it after all…
Dairy-free red velvet cupcakes it is then!
So without further ado, here is the recipe for dairy-free red velvet cupcakes. Go forth, bake, enjoy and report back.
- Preheat the oven to 180 C. Line a 12 cup muffin tin with cupcake liners and set aside.
- Sift together the flour and salt into a mixing bowl. Set aside.
- Use an electric hand mixer to cream the margarine until smooth in a separate bowl (you can do this by hand but it will take a few more minutes).
- Add the sugar and whisk until light and fluffy.
- Add in the eggs, one at a time, beating until incorporated. Add the food colouring, cocoa powder, and vanilla and mix until all the ingredients are combined.
- In a small bowl, stir together the soya yogurt and almond milk. Add the soya yogurt mix to the margarine mix, a little at a time, alternating with the flour and salt mixture until it is all combined together.
- Whisk together the apple cider vinegar and baking soda in a small cup or bowl, then add to the batter as quickly as you can, beating until the batter is smooth.
- Fill the cupcake liners with the cake mix, filling each about 1/2 of the way full. Bake for 18-22 minutes, or until a toothpick inserted into the centre of a cupcake comes out clean.
- Allow cupcakes to cool completely on a wire cooling rack before eating and/or frosting.
If this dairy-free red velvet cupcakes recipe was a success, why not share my pinnable image (the one with the ingredients on) for others on your Pinterest.
If dairy-free is your thing then I also have a dairy-free breakfast muffins recipe for you to try.