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Vegan Red Velvet Cupcakes

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"Just awesome. Easy and tasty. Frost with vegan cream cheese frosting."
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Ingredients

45 m servings 138 cals
Original recipe yields 24 servings (24 cupcakes)

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Line 2 muffin tins with cupcake liners.
  2. Stir soy milk and apple cider vinegar together in a large bowl. Let stand until curdled, about 5 minutes. Mix in applesauce, oil, beet juice, and vanilla extract.
  3. Combine flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl. Whisk to remove lumps. Pour in soy milk mixture; stir until batter is just combined.
  4. Fill each cupcake liner 3/4 full with batter.
  5. Bake in the preheated oven until the top springs back to the touch and a toothpick inserted into the center comes out clean, about 20 minutes. Cool for 5 minutes. Remove from the tins and place on wire racks until completely cool.

Nutrition Facts


Per Serving: 138 calories; 2.9 g fat; 26.3 g carbohydrates; 2.2 g protein; 0 mg cholesterol; 185 mg sodium. Full nutrition

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