Karan’s Vegan Raspberry Red Velvet Cupcakes

(Editor's Note: Enjoy this recipe with video of Karan's Vegan Raspberry Red Velvet Cupcakes!)

Ingredients:

1/2 cup coconut or soy milk
2 tablespoons apple cider vinegar
Flour:
- 3 cups Pamela's Gluten-Free Baking & Pancake Mix (great wheat free flour!!)
- OR
- 3.25 cups Organic Spelt Flour
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons salt
1/3 cup unsweetened cocoa powder
2/3 cup coconut oil
3/4 cup maple syrup
1/2 cup apple sauce
2 tablespoons pure vanilla extract
5 -8 tablespoons of natural red food coloring or beet juice(made fresh)

FROSTING:

8 oz. Tofutti Cream Cheese
1/4 cup Earth Balance - Original
1 tsp pure vanilla extract
1/2 to 1 cup maple syrup

Fresh Raspberries to put on top.

INSTRUCTIONS

In a cup, mix the coconut milk and apple cider and set aside.

In a large bowl, mix the flour (and baking soda, powder and salt if using your own flour) and cocoa. Add the coconut oil and mix together with your hands until you have the consistency of bread crumbs. Then, pour in the vanilla, maple syrup and apple sauce and mix with a spoon or spatula until the mixture becomes very gooey. Then add 5 to 8 tablespoons of freshly juiced beet juice or natural food coloring.

Spoon into cupcake papers in a muffin tin. Bake in a pre-heated oven at 350 degrees F. Bake for 20 minutes for mini cupcakes and 23 minutes for regular sized cupcakes.

Mix all the frosting ingredients together with a whisk or mixer until smooth.

Take cupcakes out of the oven and allow to cool completely. Spread frosting on the top of the cupcakes and then place 4 to 5 raspberries on top.

Eat and Enjoy!!

Watch the livestream show of me baking this recipe online on Valentine's Day with a special guest appearance by Gurunam, sharing a beautiful Valentine's Day set of love songs!