These vegan cupcakes are delicious and easy to make! Perfect for Valentine’s Day, baby showers, or whenever you need pink cupcakes! These are traditional golden vegan cupcakes dyed pink with homemade beet food colouring.
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These vegan cupcakes are delicious and easy to make! Perfect for Valentine’s Day, baby showers, or whenever you pink cupcakes are required! These are traditional golden vanilla cupcakes dyed pink with homemade beet food colouring. Oh and they’re vegan cupcakes, obviously. It’s really hard to find vegan food dye, and because I would rather not send you on a wild goose chase, I decided to dye these cupcakes with an ingredient we can all get our hands on; beets.
So why don’t I used red food dye? And why isn’t red food dye vegan? Carmine, also known as; Cochineal, Crimson Lake, Carminic Acid, and Natural Red #4, a is a red dye derived from tiny red scale insects. Yuck, I don’ know about you, but I’d rather not have my cupcakes with a side of bug juice. There are so many natural and yummy ways to dye your food naturally, let me know if you’d like a full post on how I dye my food blue, green and even yellow, by leaving me a comment below.
To make the food colouring we are going to peel, and chop 1 small beet, and add it to a blender or food processor with 1 tbsp water. Blend it until you have a thick red pulp. If you’re having trouble blending, add more water, 1 tbsp at a time. Strain the beet pulp, using a fine mesh sieve or cheesecloth, over a glass bowl. Make sure you’re using glass because it will stain anything else. Discard the solids or save for a smoothie or juice, and use the juice for dying.
To make the cupcakes, start by preheating your oven to 350F and line a cupcake pan with cupcake liners. In a small bowl, whisk together 1 cup soy milk and 1 ½ tsp apple cider vinegar to make vegan homemade buttermilk. In a large mixing bowl, whisk together 1 ¼ cup flour, ¾ tsp baking powder, ½ tsp baking soda, and ¼ tsp salt. In a separate bowl or the bowl of a stand mixer, beat together the ½ cup sugar, ¼ cup vegan butter and 2 tbsp soft coconut oil. Beat in 2 tsp vanilla extract and the vegan soy buttermilk we made until well combined. Slowly beat the flour mixture into the wet mixture until well combined. Now, using an eye dropper or something else that allows you precise control, beat in drops of beet juice one drop at a time, until you reach your desired shade of pink. Scoop the batter into prepared cupcake liners, filling the cups ⅔ of the way full and bake for 20 mins, or until a toothpick comes out clean when inserted into the center. Remove the cupcakes from the oven and the cupcake pan, and allow them cool on a wire rack completely before icing.
To make the vegan cream cheese frosting, beat 1 cup softened cream cheese and ¾ cup vegan butter in a medium mixing bowl or the bowl of your stand mixer, until smooth. Add the 1 ½ tsp vanilla extract, and 4 cups powdered sugar, 1 cup at a time, until smooth. Add the zest of lemon and drops of beet juice,and beat on high until light and fluffy. Add additional powdered sugar as needed to make a light and fluffy frosting. Pipe or dollop onto cooled cupcakes and decorate as desired.
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