Hi! It's almost Christmas!
I honestly can't believe that the year is almost gone as well as this generation! 2020 seemed so far away and yet is just a few days away...
So, when I think about Christmas desserts my mind immediately goes to RED VELVET!
Last year I wanted to share with you a recipe for a red velvet cake but I because I already baked a Christmas trunk cake, I didn't want to share two cake recipes.
This year I decided that If I was going to make a Christmas recipe it had to be red velvet related. So, I wanna share with you this amazing and delicious festive vegan red velvet muffins!
You might wonder why they're muffins and not cupcakes. Well, the reason is that I can't make a good frosting! I've been trying for years now and they all become so liquidy and ruin the cupcake.
So, I decided to ease this year and make muffins! But, if you really want to make cupcakes just find a frosting recipe and put in on top!
Hope you enjoy this recipe!
Ingredients!
For the Red Velvet Muffins, you'll need:
- 250g + 3 Tbsp of All-Purpose Flour
- 200g White Sugar
- 1 Tbsp Cocoa Powder (unsweetened)
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 2 tsp Vanilla Extract
- 1 Flax Egg* see note
- 80ml Olive Oil
- 240ml Vegan Homemade Buttermilk* see note
- 1 Tbsp White Vinegar
- 28ml of Vegan Red Food Dye
Baking time!
Start by preheating the oven to 3180°C.
- Sift the flour into a mixing bowl. Add the sugar, baking soda, salt and cocoa powder.
- Add the cup of homemade buttermilk, the vanilla extract, flax egg, olive oil, vinegar and red food dye to the mixing bowl and whisk everything with a hand whisk to combine until the batter looks smooth.
- Line a cupcake tray with 12 festive cupcake liners and divide the batter evenly between them - I like to use an ice cream scooper.
- Place them into the oven and let te bake for 25 minutes or until a toothpick inserted in the middle comes out clean.
- Allow the muffins to cool completely before eating!
NOTES:
*Homemade buttermilk: To make squeeze half a lemon into a measuring cup and then filling with soy milk up to the 1 cup line and allowing to sit for a minute to curdle into buttermilk.
*Flax Egg: To make the flax egg, mix 1 Tbsp of ground flaxseed meal (I bought mine from the Prozis website) with 3 Tbsp Hot Water and allow it to sit for a minute until it's gloopy.
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