Red Velvet Cupcakes

A few years ago I tried a 'red velvet latte' at a local café and let me tell you - mind blown. Did I spend 26 years of my life without trying this flavour? Yes. Will I spend 26 days without it ever again? Absolutely not. I hope you enjoy this simple recipe!

Ingredients:
- 1 tbsp apple cider vinegar
- 1 cup soy milk
- 2 tbsp olive oil
- 2 tsp vanilla extract
- 1 tsp vegan red food colouring
- 1 cup self-raising cake flour
- 1/8 tsp salt
- 3/4 cup brown sugar
- 2 tbsp cocoa powder
- 1 tsp baking powder
- 1 x 320g tub vegan cream cheese frosting (I use the Miss Jones Baking Co brand)

Method:
1. Preheat the oven to 180°C fan-forced (355°F) and line a cupcake tin with 8-10 patty pans.
2. Sieve cake flour, cocoa powder, salt and baking powder into a large mixing bowl. Add brown sugar and use a whisk to mix well.
3. Combine soy milk and apple cider vinegar in a small bowl. Set to the side for 60 seconds.
4. Create a well in the centre of the dry mixture. Add soy milk and apple cider vinegar, olive oil, vanilla extract and red food colouring. Use a whisk to mix until smooth.
5. Use a 1/3 measuring cup to evenly disperse the cupcake batter into 8 patty pans. Place in the oven to bake for 20-25 minutes, or until the top of the cupcakes bounce back and a knife comes out clean.
6. Place the cupcakes on a wire cooling rack and leave to cool for 1 hour.
7. Using a piping bag*, squeeze the frosting onto each cupcake - decorating as you desire! Enjoy immediately or store in the fridge for up to 3 days.