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Vegan Strawberry Red Velvet Cupcakes

These vegan cupcakes feature a vibrant red color and a tender, moist crumb with a hint of cocoa, topped with fresh strawberries. The batter is mixed until smooth, then baked to golden perfection, resulting in a visually striking and flavorful treat with a soft, velvety texture.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12
Course: Main Course
Cuisine: dessert, Vegan
Calories: 210
Ingredients Equipment Method

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup neutral vegetable oil
  • 1 cup plant-based milk such as almond or soy
  • 1/2 cup custom-organic strawberry puree blend fresh strawberries until smooth
  • 1 tablespoon white vinegar
  • 1 teaspoon vanilla extract
  • Fresh strawberries few for garnish sliced or whole

Equipment

  • Mixing bowls
  • Whisk or electric mixer
  • Cupcake tin
  • Cupcake liners
  • Cooling rack
  • Sifter or fine-mesh sieve

Method
 

  1. Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
  2. Sift together the flour, cocoa powder, baking soda, salt, and sugar into a large mixing bowl. This ensures the dry ingredients are evenly combined and lightened.
  3. In a separate bowl, whisk together the plant-based milk, vegetable oil, strawberry puree, vinegar, and vanilla extract until smooth and slightly frothy. This mixture introduces the wet ingredients and the strawberry flavor.
  4. Pour the wet mixture into the dry ingredients and gently fold with a spatula or whisk until just combined. Avoid overmixing to keep the cupcakes tender.
  5. Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Tap the tin gently on the counter to release any air bubbles.
  6. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. The cupcakes will be slightly risen and fragrant with cocoa and strawberry aroma.
  7. Remove the cupcakes from the oven and let them cool in the tin for a few minutes. Then transfer them to a wire rack and allow to cool completely before frosting.
  8. Garnish with sliced strawberries or whole berries on top before serving for a fresh, fruity touch. The vibrant red color and delicate crumb make these cupcakes a beautiful treat.