Vegan Red Velvet Cupcakes

Cake

2 c. soymilk
2 t. apple cider vinegar
2 1/2 c. all purpose flour
2 c. sugar (I used organic cane sugar)
4 T. cocoa powder
1 t. baking powder
1 t. baking soda
1 t. salt
2/3 c. vegetable oil
red food coloring
4 t. vanilla extract

• Add vinegar to soy milk in small bowl and set aside to curdle.
• Sift flour, cocoa, sugar, baking powder, baking soda, and salt in a large bowl.
• Add vegeatable oil, food coloring, and vanilla to the curdled milk and mix.
• Pour liquid into dry and mix.
• Fill cupcake liners about 1/2 to 3/4 full.
• Bake at 350 degrees for 20 min or until done (I ended up doing mine for 22-23 min)

Frosting

1/2 c. margarine (vegan butter), room tempurature

1/2 c. Tofutti Better Than Cream Cheese, room tempurature

2 t. vanilla extract

2-3 T. vanilla soy milk

4 c. of powdered sugar (I didn't measure this, I just kept adding it to all the wet ingredients until I achecived the right consistency.)

• Cream the margarine, cream cheese, soy milk, and vanilla.
• Add powdered sugar until meet desired consistency.
• Dye if you want.

Frost cooled cupcakes!