Dairy-Free Red Velvet Cupcakes

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Dairy-Free Red Velvet Cupcakes
These absolutely delectable red velvet cupcakes are sure to be a big hit! Your friends and family won't believe that they are completely dairy-free. This was adapted from Paula Dean's Grandmother Paul's Red Velvet Cake. The frosting is a variation on a basic buttercream frosting.
Course Dessert
Prep Time 40 Minutes
Cook Time 20-25 Minutes
Servings
Cupcakes
Ingredients
Cupcakes
  • 2 eggs
  • 2 c sugar
  • 2 tbsp cocoa
  • 2 oz red food coloring
  • 1 c crisco
  • 2 1/2 c flour
  • 1 tsp salt
  • 1 c coconut milk
  • 2 tbsp vinegar
  • 1 tsp vanilla
  • 1/2 tsp baking soda
Frosting
  • 1 c crisco
  • 1/2 c (1 stick) margarine
  • 4 c confectioner sugar
  • 1/2 tsp imitation butter flavor
  • 1 1/2 tsp vanilla
Course Dessert
Prep Time 40 Minutes
Cook Time 20-25 Minutes
Servings
Cupcakes
Ingredients
Cupcakes
  • 2 eggs
  • 2 c sugar
  • 2 tbsp cocoa
  • 2 oz red food coloring
  • 1 c crisco
  • 2 1/2 c flour
  • 1 tsp salt
  • 1 c coconut milk
  • 2 tbsp vinegar
  • 1 tsp vanilla
  • 1/2 tsp baking soda
Frosting
  • 1 c crisco
  • 1/2 c (1 stick) margarine
  • 4 c confectioner sugar
  • 1/2 tsp imitation butter flavor
  • 1 1/2 tsp vanilla
Instructions
Cupcakes
  1. Preheat oven to 350°
  2. Prepare a cupcake pan with baking cups. Grease each cup lightly.
  3. In a small bowl or glass/pyrex measuring cup, combine the coconut milk with 1 tbsp vinegar and set aside.
  4. In a medium sized bow, beat the eggs and sugar together.
  5. In a large bowl, mix the cocoa and food coloring then add the crisco and egg mixture. Mix well.
  6. Combine the flour and salt and add to the creamed mixture alternately with the coconut milk/vinegar mixture. Mix well.
  7. Blend in the vanilla.
  8. In a small bowl, combine the baking soda and remaining tbsp vinegar (do this slowly and carefully as it will foam) and add to mixture.
  9. Scoop batter into prepared cupcake pan filling each cup 2/3 of the way.
  10. Bake 20-25 minutes until firm, turning the pan about half way through.
  11. Let cupcakes cool before frosting them.
Frosting
  1. In a large bowl cream the crisco and margarine together with the vanilla and butter flavor.
  2. Add the sugar 1 cup at a time and continue blending.
  3. You want the frosting to be thick, creamy, sweet and not too greasy. Add more sugar if needed to achieve desired taste and consistency.

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