You are here  Member since August 2006  Red Velvet Cupcakes with
Cream Cheese Frosting  What you need:   2 egg replacers (I use
Ener-G egg replacer) 1 cup nondairy milk (I use almond milk) 1
tablespoon 2 ounces red food coloring 3 tablespoons cocoa powder
2 1/4 cups flour 1 heaping teaspoon baking powder pinch salt 1/2
cup vegan butter (I use Earth Balance) 2 cups sugar 2 teaspoons
vanilla 1 teaspoon white vinegar 1 teaspoon baking soda  1/2 cup
vegan cream cheese 1/4 cup vegan butter 1 teaspoon vanilla 2 to
3 cups powdered sugar (I use 2 1/2 cups)  What you do:   1.
Preheat oven to 350 degrees Fahrenheit. Line or grease 2 cupcake
pans. Prepare the ingredients for the cupcakes. First, make the
egg replacer and set aside. Mix milk with 1 tablespoon vinegar
and set aside for 10 minutes to curdle. 2. Mix cocoa powder with
red food coloring to form a thick paste without bubbles. Set
aside. In a large bowl, sift the flour with the baking powder
and salt. Set aside. Beat the vegan butter with sugar using a
stand mi