Red Velvet Cupcakes

Since I am still in school, I usually don't have the time (or money) to bake batches upon batches of goodies.  But, that is ONE of the many perks of coming home to my parents house for the weekend.  I had a pretty busy, and stressful, week or two, or three, at school and I knew that perfect way to relax was bake my way through the weekend.  I had a couple recipes in mind that I wanted to try, and now two days later, I have quite a lot to show for it.  The first thing on my list, Red Velvet Cupcakes. 

I am a frequently customer at the local Starbucks in Stevens Point, conveniently located across the road from the campus, but I always go in there, at my mouth waters over the delcious, non vegan, desserts stacked delicately, behind their glass counter, teasing me to splurge.  It is moments like this that it is bitter sweet being vegan.  I am first mad that I choose not to eat the delcious contents of these treats, but then glad that I can't consume these extra calories atop my Chai Latte.  But after many weeks of restraining myself, I put matters into my own hands.  I set out on a baking mission: to master vegan cupcakes and scones! So, here ya go!

I got home Thursday night, and begged my mom to run to the grocery store with me.  I simply couldn't handle the temptations anymore.  I was going to have one of these "Red Velvet Cupcakes" tonight! They always looked so perfect behind their glass wall, and I can't remember ever having one, so they were first on my to do list! I looked up a recipe online, but tweaked it of course to make it my own.  I simply couldn't get the ingredients together fast enough. 

My father is usually quite cautious eating my creations, knowing that they are a little bit different tasting and sometimes quite odd, but I served him one of these fresh and even he couldn't turn down another one!  And my picky sister has had quite a few over the last two days.  They definitely don't last long in our house!

1 cup almond milk
1.5 tsp apple cider vinegar
1.5 cups flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/3 cup vegetable oil
3 tblsp cocoa powder
2 tsp vanilla extract
1/2 tsp almond extract
red food coloring

First, preheat the oven to 350 degrees.  While the kitchen heats up gather up your ingredients. 
In a small bowl, mix the almond milk and vinegar and set aside.  Shift the flour, baking powder, baking soda, cocoa powder and salt in a side bowl.  Mix the oil, vanilla extract, and almond extract.  Slowly add the dry ingredients until well blended.  I find adding the red food coloring to the almond milk/ cider mixture works the best.  After you have reached a good red color, at that to the rest of the batter.  It may seem a bit runny, but I assure you it will cook just fine! 

Fill cupcake tin about 3/4 of the way full.  Cook for 18 minutes or until a toothpick can be inserted and pulled out clean! Let cool and finish with this delicious topping!

Cream cheese frosting:
One container vegan cream cheese
Almond milk
1/2 cup Confectioner's sugar

Mix the cream cheese and sugar together.  Add a little milk until you get the thickness that you desire.  Keep the color white and play with some more food coloring!  Top you now cooled cupcakes and enjoy!