Egg Free, Dairy Free, Nut Free Red Velvet Cupcakes

Tayana wanted to bake something new for her alone time with me. We decided to try and make Red Velvet Cupcakes. They are now our whole family's favorite cupcake and an absolute must-try. My mom loves Red Velvet and asked immediately for the recipe so she can make them for the next Bible study she has at her house.

These cupcakes are absolutely amazing! They are moist and fluffy and perfectly flavored. If you've never had Red Velvet before, the taste is somewhere between vanilla and chocolate. We made a double batch and got 30 cupcakes. I always make a double batch when we bake because I like to keep extra in the freezer.

Red Velvet Cupcakes 

1 1/4 cups flour
2 tbsp cocoa powder
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 cup soy milk mixed with 1 tbsp vinegar, allow to set for 5 minutes to thicken
3/4 cup sugar
1/2 cup dairy free margarine, melted
1 tbsp corn syrup or honey
1/2 tbsp red food coloring
1 tsp vanilla extract

Combine the flour, cocoa, baking powder, baking soda and salt. In a separate bowl, combine the soy milk-vinegar mixture, sugar, melted margarine, corn syrup, red food coloring and vanilla. Add the flour mixture to the soy milk mixture then mix until thoroughly combined. Fill lined muffin cups 2/3 full with the batter. Bake at 350 for 15 minutes or until a toothpick inserted into the center comes out clean.

Egg Free, Dairy Free, Nut Free Pumpkin Pie Cupcakes

If you love pumpkin, this recipe is a must try. These Pumpkin Pie Cupcakes are so unique and wonderful. The outside has the same texture as a cupcake or muffin but the insides are extremely moist and the texture and taste remind me of a pumpkin pie filling. I love pumpkin pie, but my family doesn't like pie crusts. These are perfect because they taste like a crustless pumpkin pie. They are so flavorful that there is no need to add frosting of any kind. Be warned, these cupcakes are highly addictive.

Pumpkin Pie Cupcakes

1 cup sugar
1/2 cup oil
1/2 cup unsweetened applesauce
1 tsp vanilla extract
1 cups flour
1 tsp baking soda
1-2 tsp cinnamon
1/2 tsp baking powder
1/4-1/2 tsp pumpkin pie spice
1/4 tsp salt
1 3/4 - 2 cups pure pumpkin puree

Combine the sugar, oil, applesauce and vanilla. In a separate bowl, combine the flour, baking soda, cinnamon, baking powder, pumpkin pie spice and salt. Add the flour mixture to the sugar mixture then mix until combined. Add the pumpkin puree then mix until thoroughly combined. Fill lined muffin cups 3/4 full with the batter. Bake at 350 for 34-36 minutes or until a toothpick inserted in the center comes out with just a few moist crumbs attached. Cool completely before serving.
* Note that the batter will be thin and the insides of the cupcakes will not appear to be done.
* If desired, you can dust the tops with confectioner’s sugar or top with safe whipped cream.

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