Valentine's Day is just around the corner and red velvet is the perfect way to celebrate! It's a silly holiday, but it's certainly fun making sweet treats for the ones you love or for yourself. Wouldn't you agree?

~Ingredients:

-Cupcake:

1 3/4 Cups All Purpose Flour.

14 Cups Unsweetened Cocoa Powder.

1 Teaspoon Baking Soda.

3/4 Teaspoon Salt.

1 Cup Soy Milk.*

1 Tablespoon Lemon Juice.**

1 Cup Granulated Sugar.

1/4 Cup Corn Oil.***

1/4 Cup Applesauce.

2 Teaspoons Vanilla Extract.

1 Teaspoon Almond Extract.****

2 Teaspoons Red Food Coloring.*****

-Cream Cheese Frosting:

1/2 Cup Vegan Butter, softened.

1 Teaspoon Vanilla Extract. 

1/2 Cup Vegan Cream Cheese.

2 Cups Powdered Sugar.******

1 Teaspoon lemon zest , finely grated.

1/2 teaspoon Cream of Tartar.*******

~Directions:

-Making the Cupcakes:

Step 1: Preheat the oven to 350 Degrees Fahrenheit. Line the cupcake tray with liners. Set aside.

Step 2: In a medium Mixing Bowl, add the soy milk and lemon juice. 

Step 3: Combine and let it sit for 10 minutes to create a vegan buttermilk. It will thicken and curdle slightly. Set aside.

Step 4: In a large mixing bowl with a Mesh Strainer on top, sift together the flour, cocoa powder, baking soda, and salt. Now whisk to combine well. Set aside.

Step 5: In the medium bowl with the buttermilk, add the oil, applesauce, granulated sugar, red coloring, and vanilla. Whisk to combine well.

Step 6: Now slowly pour the wet ingredients into the larger bowl of dry ingredients.

Step 7: Whisk together until just combined. Small lumps are fine. Don't over mix or it can create a dense and chewy cupcake.

Step 8: Divide the batter evenly into each slot about 2/3 the way full. 

Step 9: Bake in the oven for 20 - 24 minutes. 

Step 10: To check for doneness, insert a toothpick into the center of the cupcake until it comes out clean.

Step 11: Let the cupcakes cool in the pan for 10 minutes before removing. Then let them cool on a rack for at least 30 minutes before frosting.

-Making the Frosting:

Step 12: Add the butter and the cream cheese to a bowl, beat on medium - high until fluffy for 30 - 60 seconds.

Step 13: Add the vanilla and the lemon zest mix on medium for 30 seconds to incorporate.

Step 14: Now add the cream of tartar and powdered sugar 1/2 cup at a time over medium - low speed until it's fully incorporated. Scrape down sides as needed. 

Step 15: Now turn up to medium - high speed and mix until smooth and fluffy about 1 - 2 minutes. Don't overbeat or the frosting might turn runny. 

Step 16: Taste and add more sugar if needed.

Step 17: Spoon the frosting into a piping bag or ziploc bag. Cut the corner off and pipe small amounts into the middle of the cupcakes.

Step 18: Sprinkle some red powdered food coloring on top of the frosting.

~Recipe Notes:

*You can use any non - dairy milk.

**You can sub it for apple cider vinegar.

***Or you can use any neutral flavored oil.

****The Almond Extract is optional.

*****You can use as little or as much red food coloring you want. It depends on your taste and what kind of food coloring you are using (gel, powder, liquid etc...). Americolor is a good vegan brand. Check out our Baking Tips & Tricks - Food Coloring for more information (Link in the comments below).

******The more powdered sugar you add the more sweeter the frosting will be.

*******The cream of tarter is optional. It helps to slightly stabilize the frosting. You can skip it if it's not in your pantry. The frosting will still be thick and creamy.

Enjoy!

Please leave us a picture in the comments below if you make it or have any questions!

XoXo Hannah and Hailey :)