Chocolate Red Skin Cupcakes Egg And Dairy Free Recipes

RED VELVET CUPCAKES WITH CHOCOLATE CREAM CHEESE FROSTING

Steps:

• For the cupcakes: Preheat the oven to 350 degrees F. Line 2 muffin tins with cupcake liners.
• Sift together the flour, cocoa powder, baking soda and salt in a medium bowl. In a large bowl with an electric mixer, beat together the granulated sugar, oil and eggs until completely combined and fluffy. Stir in the food coloring, vinegar and vanilla. Mix the dry ingredients into the wet, alternating in batches with the buttermilk, until completely combined.
• Scoop the batter into the liners, filling them about two-thirds of the way full. Bake until a toothpick inserted in the center comes out clean, 20 to 25 minutes. Set on a wire baking rack to cool completely.
• For the frosting: In the bowl of a stand mixer or in a large bowl with an electric mixer, beat the cream cheese and butter until fluffy and combined, about 2 minutes. Slowly add the confectioners' sugar and beat until combined. Remove 1/2 cup of frosting to a piping bag with a small round tip or a ziptop bag. Add the cocoa powder, melted chocolate, vanilla, food coloring and salt to the remaining frosting and beat until completely combined.
• Using an offset spatula or butter knife, spread the chocolate frosting onto the cupcakes in an even layer, as flat as possible. Next, use the white frosting to pipe stitching onto each cupcake, one 2-inch line with 3 small cross-stitches. Serve on a green platter (for grass)!

CHOCOLATE RED SKIN CUPCAKES - EGG AND DAIRY FREE

Steps:

• Pre-heat oven to 180 (350). Line 2 muffin trays with cupcake liners.
• Whisk the dry ingredients to combine well.
• Combine the vodka, juice and water.
• Add oil, vinegar and vanilla to the vodka mixture.
• Add the flour and beat on low until combined, then increase speed to medium and beat for a couple of minutes.
• Divide the batter evenly among the cupcake liners.
• Bake for about 25 minutes or until a toothpick comes out clean.
• Allow to cool completely before frosting.

SO EASY EGG AND DAIRY FREE CUPCAKES

Steps:

• Preheat the oven to 350.
• Line 24 muffin cups with cupcake papers.
• Using an electric mixer on low speed, blend the ingredients together (in order) until moistened (approximately 30 seconds) in a large bowl.
• Scrape the sides of the bowl and blend on medium speed for another 2 minutes.
• Pour the batter into the muffin cups.
• Bake according to the directions on the box (this batter can, of course, be used for making cakes of different sizes, not just cupcakes).
• Be careful not to overfill the cups. This recipe truly does make 24 cupcakes.
• Cool in the pan on a wire rack for 15 minutes and then remove from the pan and allow to cool completely before frosting.
• Frost with a purchased dairy and egg free frosting or make your own to use.
• I find that they are less crumbly if you refrigerate them overnight before serving.

VEGAN CUPCAKES

Steps:

• Heat the oven to 180C/160C fan/gas 4. Line the holes of a 12-hole cupcake tin with paper cases. Stir the milk and vinegar in a jug and leave to thicken slightly for a few mins.
• Beat the butter and sugar with an electric whisk until well combined. Whisk in the vanilla, then add the milk a splash at a time, alternating with spoonfuls of the flour. Fold in any remaining flour, the baking powder and a pinch of salt until you get a creamy batter. Don't worry if it looks a little curdled at this stage.
• Divide between the cupcake cases, filling them two-thirds full, and bake for 20 - 25 mins until golden and risen. Leave to cool on a wire rack.
• To make the buttercream, beat the butter, icing sugar and vanilla with an electric whisk until pale and creamy. Divide between bowls and colour with different food colourings until you get desired strength. Spoon or pipe onto the cooled cupcakes.