Will You Be My Vegan Valentine?

Reporting live from The Grammys day 13 of the vegan challenge, and I think I'm just now getting into the swing of this animal-product-free lifestyle. Have I missed my good friends poached eggs and meltable cheese that comes with a rind attached? Yes. Have I experienced persistent, low-level anxiety, the source of which I've been led to believe is a substantial lack of B vitamins? Yes. And have I started a Word document (veganthoughts.doc) where I am collecting my observations and thoughts on veganism, which I plan on sharing with you post-challenge? You bet!

But for now, let's focus on my meat and dairy-less Valentine's day, which I'm celebrating with some vegan red velvet cupcakes.

Mac & Cheese's version:

our version:
(By the way, cutting a heart shape out of a piece of paper and then sifting cocoa powder on top is a much easier and more effective way to achieve the above look than what I tried last time.)
Bonus points if you can spot my vitamin B-12 complex, a recommended companion to those of you considering embarking on a vegan challenge of your own. (What? Maybe you are considering it. Oprah and her crew just did it—"You become vegan! You become vegan!")
V + Heart = Vegan Valentine's
Nevermind that they are vegan, these cupcakes are delicious. Period.

Red Velvet Vegan Cupcakes via Mac & Cheese
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 (I used a little less and they were still really moist/delicious.)
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.


jeana sohn said...

yours look better!!! happy vegan valentines day!

Heather Taylor said...

love!! are there any left, clozzzzz??

Anonymous said...

Amelia! They look so good. I think even I, you old jerky eating roommate, could enjoy this vegan treat. :)

Maybe I'll give 'em a shot.

Anonymous said...

**YOUR old jerky eating roommate. As to make sure you know I'm not calling you a jerky eating roommate.

And of course I am referring to BEEF jerky. Not jerky as an adjective. Geez. It must be Monday.

Matthew said...

I'll be your vegan valentine! CLOSET!

Mary Anne said...


Those are soooooo delightful. I am not convinced about veganism. I mean... margarine? really?

Mary Anne said...



Amelia Morris said...

@bonbons&martinis: hahahahaa I totally got it the first time around--how could I forget the jerky!!? ;)

Anonymous said...

i want! xo

Fanny said...

They look awesome! I'm looking forward to read some of veganthoughts.doc later!

Kimberley said...

I love the image of the paper with the cut-out heart heavily dusted in chocolate. Pretty awesome. Also, your vegan challenge! I love dairy but I also really enjoy vegan baked goods. Go figure.

angelica said...

love these photos!