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:what I tried last time.)
Oprah and her crew just did it—"You become vegan! You become vegan!")
V + Heart = Vegan Valentine's
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.