Plant-Based Red Velvet Cupcakes
View my profile
Recipe by @theplantbasedcatholic
Soak 1 1/2c cashews in boiling water. Set aside.
Add 1 can drained chickpeas, 3/4c maple syrup, 1/2c cashew butter, and 2t vanilla extract to a food processor.
Process until smooth and creamy.
Add 1c oat flour, 2/3c Ellie’s Best Pink Pitaya Powder, 1/4c cocoa powder, 1t salt, 1/2t baking powder, and 1/2t baking soda.
Process until all the ingredients are combined.
Scoop 1/4c of batter into each cup of a lined muffin tin. Bake at 350 for 30-35 minutes.
Remove from the oven and let cool completely.
Meanwhile, drain the cashews. Add to a food processor with 3T cornstarch, 1/3c maple syrup, and 1/2t apple cider vinegar.
Blend until smooth. Refrigerate until ready to frost.
Pipe the cashew frosting onto each cupcake. Serve and enjoy!
What you'll need
Affiliate Disclosure: I may earn commissions for purchases made through links in this Jumprope.
Pink Pitaya Powder
1 1/2 cup
1 1/12 cup
Apple Cider Vinegar
Guides from other creators
Plant-Based Red Velvet Cupcakes with Ellie’s Best
Plant-Based Chocolate Cupcakes with Sweet Potato Icing
Plant-Based Coffee Pecan Breakfast Muffins
Vegan Oat Flour Cinnamon Raisin Biscotti
Plant-Based Peanut Butter Freezer Fudge
Plant-Based Chocolate Freezer Fudge
View more Jumpropes
To learn more about this Jumprope:
Pink Pitaya Drink
How To Make Green Juice Without A Juicer
View full profile
Explore more Jumprope
Want to create? It’s fast, easy, free & open to anyone.
More than 50,000 step-by-step guides to learn how to do anything.