Comments on: Vegan Red Velvet Cupcakes

By: Melissa Huggins

Melissa Huggins — Mon, 14 Feb 2022 21:23:55 +0000

In reply to Kat. Hi Kat, the original recipe had 1/4 cup of cocoa powder which made the red color less vibrant. I reduced the amount and it's more vibrant with a subtle hint of chocolate. Both amounts will work and both are delish! Yes, a few tiny lumps are fine. You just don't want any clumps of flour in there. It's important not to overmix, but also not to undermix - just enough until it combines. I hope this helps. I'd love to hear how they turn out for you. Happy Valentine's Day! :)

By: Kat

Kat — Mon, 14 Feb 2022 21:05:49 +0000

In reply to Melissa Huggins.

Hello, cupcakes are in the oven. I’m responding to the previous post about how much cacao powder to put in. You stated that it’s 1/4 cup in the recipe card but in the recipe card it states 2 tablespoons!
I followed the recipe card. Hopefully they come out fine but can you please clarify?
Also, if we can’t overmix, are tiny lumps ok ( like pancake batter)?

By: Support @ Vegan Huggs

Support @ Vegan Huggs — Fri, 01 Oct 2021 02:33:10 +0000

In reply to Shelley. Hi Shelley! We are so glad to hear that the cupcakes were a hit! Thanks for stopping by to leave a review!

By: Shelley

Shelley — Tue, 21 Sep 2021 11:57:25 +0000

Amazing! I made these for a non-vegan friend’s birthday and everybody loved them. Rich, fluffy, flavorful cupcakes.

By: Priyanka

Priyanka — Tue, 19 Jan 2021 12:26:32 +0000

Thank you!!!

By: Melissa Huggins

Melissa Huggins — Sat, 17 Oct 2020 04:11:04 +0000

In reply to Rhonda Vick. Hi Rhonda, I prefer soy milk because it cuddles and thickens and is very close to dairy buttermilk. However, you can still use an alternative milk. The recipe will still work beautifully. Thanks for stopping by 😀

By: Rhonda Vick

Rhonda Vick — Sat, 17 Oct 2020 02:56:03 +0000

In reply to Melissa Huggins. Hello, Looking forward to trying this recipe! I'm not a fan of soy milk. Can I sub with almond milk instead?

By: Angela

Angela — Mon, 30 Sep 2019 14:17:08 +0000

In reply to Melissa Huggins. I also forgot to mention that I didn’t use any dye and left it natural in color. Everyone loved it and didn’t miss the red color. Great recipe!

By: Melissa Huggins

Melissa Huggins — Mon, 30 Sep 2019 00:22:14 +0000

In reply to Angela. Hi Angela, thank you for catching the error with the baking soda/baking powder issue. I used only baking soda for this recipe. The sugar goes in with the wet ingredients. It was written there, but it just said 'sugar', so it was easy to miss. I fixed it to say 'granulated sugar' to make it more noticeable. I'm so glad it worked out for you :)

By: Angela

Angela — Sun, 29 Sep 2019 12:17:06 +0000

The recipe list says baking soda but instructions say baking powder. Not sure which is correct. Also, the instructions don’t mention when to add the granulated sugar. Regardless, I used soda hoping that it would react with the vinegar to make a lighter cake. Just dumped the sugar in after adding wet ingredients To the dry ingredients and mixed it well. I made this in a glass Pyrex rectangular dish ( a little smaller than a standard 9x12). Turned out great! Used a store bought “accidentally vegan” cream cheese frosting.