Easiest Red Velvet Cupcakes
Download a printable PDF version of the recipe.

Vegetarian

Vegan
Ingredients
Makes 12 cupcakes
- 200ml rice milk (or other milk alternative)
- 4 tsp white vinegar
- 75ml vegetable oil
- 3 tsp vanilla paste
- 2 tsp red food colouring gel
- 200g plain flour
- 150g caster sugar
- 2 tbsp cocoa powder
- 2 and a half tsp baking powder
- quarter of a tsp bicarbonate soda
- white chocolate chips (optional)
For icing
- 200g icing sugar
- 100g softened butter (or vegan alternative)
- 1 tbsp rice milk (or other milk alternative)
- 1 tsp vanilla paste

Method
- Preheat the oven to 180°c (gas mark 4 / 350°f).
- In a mixing bowl, add the white vinegar to the milk and leave for 5 minutes. Place cupcake liners into a 12 cup muffin tray.
- After the 5 minutes, add the oil, vanilla and food colouring to the milk and stir thoroughly.
- Sift the dry ingredients into the milk mix and whisk in until combined and smooth.
- Fill each cupcake liner to about three quarters full with the mixture. Add 6-7 choc chips into each cupcake and ensure they are covered with batter. (Leave the choc chips out if making the vegan version.)
- Bake in the oven for 15 minutes. A skewer stuck into the centre of a cupcake should come out clean when fully cooked. If not, leave them in the oven for another couple of minutes.
- Let the cupcakes cool completely before icing them.
- To make the icing, beat the butter and sugar together until smooth. Add the milk and vanilla paste and mix in. Pipe the icing onto the cupcakes.
- Optionally, leave one cupcake without icing and crumble it up. Use the crumbs to decorate the top of the other iced cupcakes.
Download a printable PDF version of the recipe.
View on YouTube
Download a printable PDF version of the recipe.