Vegan Red Velvet Cupcakes

Steps

1. Preheat the oven to 175°C (350°F). Line a 12-cup muffin pan with paper cupcake liners and set aside.
2. In a small bowl, whisk together the ground flaxseed, apple cider vinegar, and 60 ml of the unsweetened almond milk. Let this mixture rest for 5–10 minutes at about 20–22°C to allow the flax to hydrate and form a thick, gel-like binder.
3. In a large mixing bowl, whisk the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and fine salt until the dry mixture looks evenly combined and uniform in color with no visible lumps.
4. In a separate medium bowl or large jug, combine the flax gel, remaining 120 ml unsweetened almond milk, neutral oil, 10 ml of the vanilla extract, and the red gel food coloring. Whisk until the mixture is smooth, slightly thick, and evenly tinted a deep red.
5. Pour the wet mixture into the bowl of dry ingredients. Whisk quickly and gently just until a smooth, slightly thick, pourable batter forms and no dry streaks of flour remain; do not overmix, and do not let the batter sit for long so the flax binder does not thicken excessively.
6. Divide the batter immediately among the 12 prepared cupcake liners, filling each about two-thirds full so the cupcakes have room to rise with gently domed tops.
7. Bake at 175°C (350°F) for 16–20 minutes, until the tops look set and slightly springy, the edges are just beginning to pull away from the liners, and a toothpick inserted in the center of a cupcake comes out with a few moist crumbs but no wet batter.
8. Let the cupcakes cool in the pan on a wire rack for 5 minutes, then carefully lift them out and place directly on the rack. Cool completely at about 20–22°C until the cupcakes feel fully set, light, and no longer warm before frosting.
9. For the frosting, place the vegan butter in a mixing bowl and let it sit until it reaches 20–22°C so it is softened but not greasy. Beat the vegan butter with a hand or stand mixer on medium speed for 2–3 minutes, until very smooth, creamy, and slightly fluffy.
10. Sift the powdered sugar into a separate bowl to remove any lumps. Add the powdered sugar to the whipped vegan butter in 2–3 additions, beating on low after each addition, then increasing to medium speed until the mixture looks creamy and thick. Add the remaining 5 ml vanilla extract and continue beating until the frosting is smooth, light, and spreadable; if it seems too stiff, keep beating to incorporate a little more air rather than adding extra liquid.
11. Once the cupcakes are completely cool, use a piping bag or an offset spatula to frost each cupcake with a generous swirl or layer of vegan vanilla buttercream. The finished cupcakes should have a soft, moist, and tender crumb with a fine, even texture and a smooth, creamy frosting that holds its shape but feels light on the tongue.