Or, if you want to be precise about titles, “Crimson Velveteen”. These are also from my cupcake go-to book, Vegan Cupcakes Take Over The World. Essentially, they are a somewhat chocolatey cupcake with a little red food coloring thrown in. And they are delicious. I am pleased to report that texture-wise, they were also PERFECT–not too dense or chewy, which did, unfortunately, happen with the vanilla cupcakes I made last week:( Vegan baking is really not some strange and esoteric art, but it does require a little more care than regular baking with regards to mixing wet and dry ingredients quickly and getting them into an appropriately heated oven as fast as possible. Eggs give you a little bit of wiggle room on that front, I think.
Anyway, without further ado, the cupcakes.
Pre-frosting (note the total lack of center collapse!):
Group shot post-frosting:
And a close-up:
The icing is the one recommended in the book (old fashioned velvet buttercream, I think?) and the nut topping is a few chopped pecans. Yum!
I did make a few changes to the recipe–namely, that I was unable to find chocolate extract in the grocery store or the food co-op. So I replaced a couple tablespoons of flour with some extra cocoa powder. It doesn’t seem to have hurt anything. I also only used about 1/3 as much food coloring as was recommended because I didn’t have any more than that and I’m lazy about going out to buy single ingredients like that.
I’m seriously thinking I’m going to have to make a project out of baking everything in this book. Although I’m also trying to cut down on my sugar intake, and while I have been pretty successful with pawning these off on other people, I know I’m going to want to actually eat a cupcake at some point! Maybe some experimental baking with alternative sweeteners is also on the horizon.