If you’ve been reading my blog from the very beginning, you’ll notice I already made some ube cupcakes—but it’s been more than 5 years. While the last batch was good, the recipe I’ll be sharing today is even better.
Weekend in SF
Over the weekend, my boyfriend and I decided to go to SF for a few days. There we ate tons of yummy foods, explored downtown SF, rode our bikes across the Golden Gate bridge, shopped, etc. It was a lot of fun! We definitely had a great weekend. Hope you all enjoyed yours as well!
Here are some pics I decided to take during our mini trip. 🙂
MB101
We rode our bikes across the Golden Gate Bridge. It was an amazing experience.
Award winning pad see ew with tofu. It was so good!
D had veggie curry. It was equally delicious and a bit spicy which we both loved.
Lychee mimosa…yum!
Located in China town.
We weren’t sure what to choose so we got a lunch special that allowed us to have a variety of items. This was also the first chinese vegetarian restaurant I’ve ever been to. It was amazing! We can’t wait to go back. We also had some taro rolls (not pictured). I would have taken a picture of them but we were so hungry that I just forgot. Oops!
We decided to check out this cool museum. The art is spectacular! If you get a chance to go, it’s definitely worth seeing.
Can you believe that there’s a Sift Cupcakery in SF?! We were so excited that we ended up going twice during our stay. Sift is definitely my favorite cupcakery. I realized I didn’t take a picture of our cupcakes. Another oops. We had an all for the cookie cupcake and a pink champagne whoopie cookie. Both were great! We decided to take some cupcakes home with us and we got 1 red velvet (my favorite flavor of all time!), 1 pink champagne, and 1 battle royal. We definitely got our Sift fix;)
More recipes coming soon!
4th of July Red Velvet Vegan Cupcakes
There’s nothing better than celebrating the Fourth of July with red velvet cupcakes. Because red velvet cupcakes are so vibrant in color, red velvet cupcakes are one of those must kind of desserts to have and enjoy while watching fireworks with family and friends.
I am starting to appreciate vegan cupcakes more and more. They’re just as good, maybe even better, than a standard cupcake that includes eggs and milk. However, I used a regular, basic vanilla cream cheese frosting. There’s something about them that is so appealing, delicious, and hypnotizing. These red velvet vegan cupcakes are the real deal. They are so moist, satisfying, delicious, drool worthy, and might even be the best red velvet I’ve ever had and made (sorry Sprinkle’s cupcakes). I even got the boyfriend stamp of approval so they must be that good! If you’re looking for a cupcake worthy recipe, these are a MUST!
Ingredients
- 1 1/2 cup all purpose flour
- 1 cup non-dairy milk (soy, almond, or rice milk)
- 1 cup sugar
- 1/2 cup canola oil (I used vegetable since I didn’t have canola)
- 2 tablespoons plus 1 teaspoon unsweetened cocoa powder
- 2 tablespoons white or apple cider vinegar
- 1 teaspoon pure vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 4 teaspoons Red food color (1 bottle/15 ml)
Directions
- Preheat the oven to 350. Line cup muffin pan with 12 cupcake liners.
- Sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Set aside. In another bowl, mix all the wet ingredients together until well combined. Slowly add the dry ingredients. Using a hand whisk, stir until just combined. Do not overmix.
- Divide the batter between the cupcake liners 3/4 full. Bake for 12-18 minutes or until a toothpick inserted comes out clean (My oven bakes very quickly so I cooked my batch for 11 minutes). Remove from the pan and cool completely on a wire rack. Frost the cupcakes.
Basic Cream Cheese Frosting
- 8 ounces of cream cheese, softened at room temperature
- 1/2 stick of unsalted butter, softened at room temperature
- 3-4 cups powdered sugar
- 1 teaspoon vanilla
In a large bowl, use a hand mixer to combine cream cheese and butter until smooth. Next, add in the powdered sugar. Mix well until everything looks smooth, about 2 minutes. Reduce the speed of the mixer to low. Add the vanilla, raise the speed to high and mix briefly until fluffy for about 2 minutes(scrape down the bowl occasionally).