For Elsie

I read Elsie's blog daily for a serious dose of inspiration. I couldn't help myself from trying to help her out with a tasty allergy-free (at least the 3 I saw noted) delight.

Non Dairy Non Bakers Yeast Non Soy Red Velvet Cupcakes:

2 cups non-dairy, non-soy milk (like almond milk, rice milk, oat milk, hazelnut milk, hemp milk, etc. wegmans has all of these)
2 teaspoons apple cider vinegar
2 ½ cups all-purpose flour
2 cups sugar
4 tablespoons cocoa powder (use a not-too-dark one, like hersheys, so the red color can come through)
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2/3 cup vegetable oil
2 ounces red food coloring
4 teaspoons vanilla extract

-preheat oven to 350, line a 22 cupcake cups with liners (2 trays, or cut recipe in half for 11-12 cupcakes)

* Add vinegar to milk, and set aside to curdle, to achieve a buttermilk effect. The vinegar helps with leavening- don't worry, you can't taste it!
* Sift flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl.
* Add vegetable oil, food coloring, and vanilla extract to the curdled milk, and mix.
* Pour liquid ingredients into the dry ingredients, and mix.
* Fill cupcake liners ¾ full.
* Bake in a preheated 350° oven for 20 minutes or until done.

Now the frosting is a little trickier. What you have to do is go to Wegmans and find Earth Balance brand dairy free soy free margarine. Then you can sub it for the butter and shortening in any buttercream frosting recipe (you'll also probably need some powdered sugar, vanilla, and a few drops of liquid).

A good friend of mine is a vegan with a penchant for organic treats, and she's always got righteous recipes on her blog here and there.
Enjoy!