Red Velvet Cake with Vanilla Buttercream

Surprisingly (well, to me, at least), the almond buttermilk in this recipe really helps make the cake super moist without adding any oil. I also used a bit chocolate chips instead of the traditional cocoa powder.

As for the frosting, I know that it is traditionally made with cream cheese. The Tofutti brand tastes amazing, but in desserts it's just not the same. However, if you like the taste of Tofutti cream cheese in your frosting, then by all means replace half of the butter with 4 tablespoons of Tofutti cream cheese. If you choose not to make this recipe vegan, then use regular dairy cream cheese. Both versions are just as rich as the vanilla buttercream :)

Ingredients:

* 1 cup of Whole Wheat Pastry flour

* 1 tsp of baking soda

* 1 cup of almond milk (other milks would also work)

* 1 tbsp of distilled white vinegar

* 1 cup of dark brown sugar

* 2 tbsp red food coloring

* 1/4 cup of semisweet chocolate chips (measure before melting)

* 1.5 tsp of vanilla extract

1. Preheat oven to 350 degrees and line your muffin tin with cupcake liners.

2. In a small bowl, whisk together the dry ingredients and set aside.

3. In a larger bowl, whisk the almond milk with the vinegar (the milk with curdle in just 5 seconds).

4. Add in the vanilla, sugar,and food coloring and mix until the sugar dissolves. 

5. Melt the chocolate in another small bowl with a few spoons of the wet mixture in the microwave for 30-60 seconds. Add melted chocolate into the large bowl.

6. Pour dry ingredients into the wet ingredients and whisk just until fully combined. (the batter should be slightly gloop-y)

7. Place 2 heaping tablespoons of batter into each cupcake liner and bake for 19 minutes or until the top of the cupcake is firm to the touch and springs back when lightly pressed. 

8. Cool completely before frosting with the Vanilla Buttercream. 

Vanilla Buttercream: In a large bowl, beat 1 stick of butter until you see pockets of air develop (you can use Earth Balance buttery stick, but I use light Parkay stick since it's also vegan and cheaper). Slowly mix in 2 1/4 cups of powdered sugar, then add 1-1.5 teaspoons of vanilla extract and continue beating for a few minutes until fluffy. 

I definitely could've done a better job with the frosting, I also have room for improvement in terms of food photography. Use a star tip if you have one; it'll make your cupcakes a lot more visually appealing. Or, of you wanna be romantic, make the frosting in the shape of a rose <3

The batter and buttercream together make up 12 cupcakes.