Black Velvet Cupcakes from Vegan Desserts by Hannah Kaminsky
Possessing a sweet tooth the size of an SUV, I have a place in my heart for just about any sugary concoction, with the exception of perhaps one ill-conceived cake: red velvet. Bland, insipid, and l...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at app.ckbk.com.
Cooking tools:
- Oven
- Muffin tin
- Cupcake liner
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Spatula
- Hand mixer
- Cooling rack
Ingredients
- 13 Halved Pecans, to Garnish
- 1 Cup Confectioner’s Sugar
- ¼ Cup Non-Dairy Margarine
- 1 8-Ounce Package Vegan “Cream Cheese”
- 1 Teaspoon Baking Powder
- 2 Tablespoons Dutch Process Cocoa Powder
- 1 Cup All-Purpose Flour
- ⅓ Cup Canola Oil
- 1 Teaspoon Apple Cider Vinegar
- ½ Teaspoon Vanilla Extract
- ¼ Teaspoon Salt
- ½ Teaspoon Baking Soda
- ¾ Cup Granulated Sugar
- 13 Ounces Blackberries, Fresh or Frozen
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