Pareve Red Velvet Cupcakes!

Chef Philippe Kaemmerle, classically trained French pastry chef and instructor of our Professional Baking and Pastry program, who will also be teaching a recreational class on Cupcakes on June 5th (call 718-758-1339 to sign up, it's only $75), shares this delicious recipe for red velvet cupcakes!

Ingredients (Yield: 10 cupcakes)

1 egg

3/4 cup canola oil

3/4 cup of sugar

1/2 cup of Toffuti sour cream

1 tablespoon red food coloring

1/2 teaspoon vinegar

1/2 teaspoon vanilla extract

1 1/4 cups of flour

1/2 tablespoon cocoa

1/2 teaspoon baking soda

1/2 teaspoon salt

Icing

1 cup Toffuti cream cheese (500 ml)

1/2 cup icing sugar, sifted (250 ml)

1/4 cup Coffee cream (125 ml)

Zest of 1/2 lemon



Directions

Preheat oven to 350 °F (180 °C).

In a food processor, mix the eggs with the sugar, oil, toffuti, food coloring, vinegar and vanilla. Add flour, cocoa, baking soda and salt. Blend until just incorporated.

Place cupcake papers into a muffin pan, divide the batter in the cupcake papers, pouring only halfway so batter doesn’t overflow, and bake, rotating half way through, for 25 to 30 minutes. Remove and let cool.

Icing

In a bowl, beat the cream cheese, icing sugar, coffee cream and lemon zests together until the mixture is smooth. Pipe the cream on the cupcakes.