Food recipes
Vegan Red Velvet-Ish Cupcakes
Vegan Red Velvet-Ish Cupcakes Ingredients: butter, without salt sugars, granulated egg substitute, powder water, bottled, generic vanilla extract salt, table wheat flour, white, all-purpose, unenriched cocoa, dry powd...
Vegan Red Velvet-Ish Cupcakes
Ingredients:
butter, without salt
sugars, granulated
egg substitute, powder
water, bottled, generic
vanilla extract
salt, table
wheat flour, white, all-purpose, unenriched
cocoa, dry powder, unsweetened
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, cinnamon, ground
rice, white, long-grain, regular, unenriched, cooked without salt
vinegar, cider
Directions:
Preheat oven to 350F.
In a large mixing bowl, cream together Earth Blance and sugar add the Ener-G + water and beat well.
In a separate bowl, combine the flour, salt, cinnamon, cocoa, baking powder and baking soda.
In a third bowl, combine the milk, vanilla, vinegar (and red food coloring if you want a red looking cake), let set a minute.
Gradually beat the dry ingredients into the creamed sugar/butter, alternating with the soured milk until you've added it all and it's well mixed.
Pour the batter into lined cupcake pans.
Bake for 25 minutes or until toothpick comes out clean.
Frost with frosting if desired.
Ingredients:
butter, without salt
sugars, granulated
egg substitute, powder
water, bottled, generic
vanilla extract
salt, table
wheat flour, white, all-purpose, unenriched
cocoa, dry powder, unsweetened
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, cinnamon, ground
rice, white, long-grain, regular, unenriched, cooked without salt
vinegar, cider
Directions:
Preheat oven to 350F.
In a large mixing bowl, cream together Earth Blance and sugar add the Ener-G + water and beat well.
In a separate bowl, combine the flour, salt, cinnamon, cocoa, baking powder and baking soda.
In a third bowl, combine the milk, vanilla, vinegar (and red food coloring if you want a red looking cake), let set a minute.
Gradually beat the dry ingredients into the creamed sugar/butter, alternating with the soured milk until you've added it all and it's well mixed.
Pour the batter into lined cupcake pans.
Bake for 25 minutes or until toothpick comes out clean.
Frost with frosting if desired.