Tuesday, July 27, 2010
Vegan Red Velvet...not your traditional...
•Fill cupcake liners ¾ full.
•Bake in a preheated 350° oven for 20 minutes or until done.
½ cup margarine, room temperature
½ cup Tofutti Better Than Cream Cheese, room temperature
2 teaspoons vanilla extract
4 cups confectioners sugar
* I added one more teaspoon of vanilla, and 2 teaspoons of almond extract the almond and berries along with the red velvet cake was delicious!
•Cream margarine, cream cheese, and vanilla extract.
•Slowly mix the confectioner’s sugar into the creamed sugar, and then beat until smooth and fluffy.
•Frost cooled cupcakes.
Yummm...Enjoy these great cupcakes, I know we did!!!