Red Velvet recipe

 Crimson Velveteen Cupcakes with Vegan Butter-cream Frosting
Recipe by Isa Chandra Moskowtiz and Terry Hope Romero

• 1 c (237 ml) soy milk
• 1 tsp apple cider vinegar
• 1 1/4 c (156 g) flour
• 1 c (198 g) sugar
• 2 Tbls cocoa
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/3 c (78 ml) canola oil
• 2 Tbls red food coloring (liquid)
• 2 tsp vanilla extract
• 1/4 tsp almond extract

Heat oven to 350F (175C) and line a cupcake tin.
In a medium-sized bowl, combine the soy milk and vinegar and set aside to curdle (this is to imitate buttermilk. It is an important step because the vinegar gives the baking soda something with which it can react!)
In another bowl, mix together the flour, sugar, cocoa, baking powder, baking soda and salt. Set aside.
Add the oil, food coloring and extracts to the curdled soy milk and whisk well to combine. Sift the dry ingredients into the wet and fold to combine, mixing just until large lumps disappear.
Pour into liners and bake 18-20 minutes.

• 1/2 cup nonhydrogenated shortening
• 1/2 cup nonhydrogenated margarine
• 3 1/2 cups of confectioner's sugar, shifted
• 1 1/4 teaspoons vanilla extract
• 1/4 cup plain soy milk

Beat the shortening and margarine together until well combined and fluffy. Add the sugar and beat for about 3 more minutes. Add the vanilla and soy milk, beat for another 5 to 7 minutes until fluffy.