There can never be too many vegan recipes! Love how you completely omitted the egg substitute, which makes the ingredients very easy to find across the world!
Just thought I’d add a quick note that not all red food colouring is vegan. The one Jemma uses in this video is but if they contain Carmine or cochineal they are not. Would hate for people to go to the trouble of baking lovely cupcakes only for them not to be vegan!
Exactly! I was just about to comment this. If you don’t know what carmine/cochineal is, it’s basically where red food colouring is made from dead red.. bugs! It’s used more than you think, make sure yours is a chemically produced red (or natural but could have a less vibrant result)!
I’ve been testing vegan cake recipes this week. I make like 8 cakes. Well, let me tell you, it was the best cake I made. Instead of cupcakes I baked everything in a cake pan for about 50 minutes, and it was fluffy and moist! I rate this recipe ⭐️⭐️⭐️⭐️⭐️
I have made these for Christmas parties, gatherings and for my family and everybody absolutely adored these, they dissapeared from the plates instantly and nobody thought they were vegan. I have some more in the oven right now, 11/10 recipe
in case anyone was doubting the amazingness of this recipe, i can confirm it is very much delicious, and moist, and soft, and amazing, and the icing (which generally i dont like the taste of when its vegan bc it just tastes weird) goes well with the cupcakes its just delicious
Here's a tip if you want similar decoration as the grated red on top: smash some dry raspberries or strawberries (I buy it from the regular supermarket) and sprinkle on top. It's natural and the color is amazing, plus it gives great balance to the sweet taste of most icings. At our bakery we use it for almost every decoration from pavlovas to wedding cakes :)
I just tried these and they turned out great! In case some else is wondering too: I didn't have cider vinegar or bicarbonate soda so I just left them out and put a bit more baking powder. I also did only half a batch of the vegan buttercream and added 80g melted chocolate (instead of lemon juice). It was more than enough :D. Would love to see more vegan recipes!
I think she's getting more and more comfortable in front of the camera. I love it! She's unedited like most TH-camrs, I have such a crush on her personality 😅
Hi Jenna.I tried your recipe and it was delicious and fluffy.The only thing I added was more four table spoons of flour because with only 200g of flour my composition did not have the same structure like in the video after I added more flour was the same.Thank you for your delicious recepies .
these are perfect!! i’ve made them a few times and they taste amazing and they’re so SOFT. i make them with a vegan cream cheese icing and i love them :]
Hey Jemma I really like your TH-cam channel and it has inspired me to make vegan version of your already exsisting cupcakes. I don't know if they sell it were you are from but if u add spectrum vegetable shortening to the icing it will make it stiffer without adding so much sugar. I am a vegan Baker and I do 1 part veg spread to 2 parts veg shortening. Hope this helps with future recipes. 😉
Made these cakes today, but forgot the cocoa Whoops ,cakes still taste great,added some jelly skulls from M+S (vegan ) for Halloween party , look amazing with a good rise ! Love watching the videos as I bake ! Great channel xxLou
C&D shop is amazing. I went about 8 months ago and I swear. There’s so much choice!! I had a salted caramel cupcake and was in my ELEMENT. they’re beautiful x.
Hi Jemma this is fantastic and just what I need! I'm 4 months into chemotherapy and still trying to run my cake business, although having to scale things down a bit now as side effects really taking their toll! I have two more weddings left to do (not taking on anymore now till next year - is too much now) but one of my customers just sprang on me that her wedding cupcakes (due in 3 weeks) all have to be vegan and I've never made vegan velvet cupcakes before (she actually wants orange velvet so I've bought Sugarflair extra orange which I presume will work as well as the red) - I immediately searched for one of your recipes as I know your cakes are amazing and I totally trust your recipes if ever I get stuck for something I haven't made before! I know this was posted a few years ago and you may not be able to reply but I wondered how well this recipe does if you triple the ingredients as I need to make a batch of 36? I know when I triple up some of mine I don't use quite 3 x of the baking powder/soda, and salt but thought I'd ask as I expect you do really large quantities in your bakery? Thanks so much Michelle :-) x
Thank you for this recipe, will be trying it this week. I keep shying away from making vegan cakes but so many customers ask me that I need to get on with it lol. I keep wishing that you showed us the consistency of the cupcake crumb just to compare it to non vegan. The buttercream looks delish and not much different to the eye in consistency. Definitely will try it. Thanks again. 🧁
I was sort of hoping that beetroot would have been used since that's the traditional ingredient instead of the paste, will give this one a go anyways :) thank you for the recipe XX
I love that you taste your goodies! Thanks for all your lovely recipes. !! All the way from Cape Town, South Africa! My minions and I find you most adorable 😊
Finally vegan! It is about time! Kudos to you for reducing the animal suffering! Beautiful looking cupcakes! There is a way to make a butttercream without so much sugar and yes, there is a vegan cream cheese as well.
Jemma, have no idea what I'm doing wrong here!! I've done these before but I find I'm very hit or miss when it comes to get these right. Tonight my first lot were like rubber and the 2nd lot didn't rise to a nice dome either....🙄
please make a video about pricing or costing a different flavor of cupcakes such as chocolate cupcakes, oreo, red velvet and many more. pleaseeee! by the way, love u 💖
Hi dear Jemma, I have a question ; why Cocoa powder in Red velvet ? I did it once and it spoiled the nice red color of my cake! Is it possible we can exclude it ,or it is an essential element in a red velvet? Thanks for your help
Oh how I wish I had this recipe 2 weeks ago. I had to make a cake which was dairy and peanut free. I used vegetable shortening in both the batter and frosting. It came out good but the flavor sacrifice of only having vanilla was sad to me. This would have been so much better!
Hello there....question....I am making a strawberry cake, and have sub'd the 2 cups of water the recipe calls for, for 2 cups of puree'd strawberries. I have also added some non flavor red food coloring to the puree to make the batter more red. Issue.....i am finding that the food coloring separates during baking. In other words, when I take cupcake liners off, the outside of the cupcake has a brown color to it, and when i cut the cupcake in half, all the red color has "risen" to the top and there is a small layer of brown at the bottom of cupcake. Any suggestions on how to fix, or any idea what is going on during baking?
Hey Jemma thank you for all the great recipes. You have inspired me to bake so many of your cupcake recipes all the way over here in South Africa! I once had a custard cupcake at a bakery here that was to die for and haven't been able to replicate it or even get close to it. Any suggestions for custard cupcake recipes?
I'm having a hard time converting grams to cups on the measurements of this recipe someone please help me!!!!.... I want to make these for my brothers birthday next week.
Just made these! I used normal milk, normal butter and OMG Jemma these are so moist and delicious and the "fake" cream cheese icing...you can't even taste the difference! Will be baking these these very soon
I’m curious , could a gluten free flour blend be used in place of the regular flour ? You have a gluten free version and a vegan version. I’m just wondering how to combine the two.
Thank you thank you so much Gemma for a eggless recipe. Im a vegetarian so I will use regular milk and butter but thanks again for a recipe with no eggs
Hi Cupcake Jemma! I’m a huge fan and a chronically ill baker - your videos are a huge help and your recipes are the best I’ve ever tasted :) I was just wondering if you could replace the soya milk with almond as I’m allergic to soya. Or if that affects the way it comes together? Also which food paste would you recommend as I’ve tried the Wilton ones before and they didn’t create the right colour and then affected the consistency! Any help would be much appreciated :) xx
I like Cup4Cup all-purpose flour. Bob's Red Mill is readily available in US stores, but its made with a lot of bean flours that carry a really strong flavor.
There can never be too many vegan recipes! Love how you completely omitted the egg substitute, which makes the ingredients very easy to find across the world!
Just thought I’d add a quick note that not all red food colouring is vegan. The one Jemma uses in this video is but if they contain Carmine or cochineal they are not. Would hate for people to go to the trouble of baking lovely cupcakes only for them not to be vegan!
yes! i feel like not enough people know this
This is exactly what I thought when she mentioned the red paste
Nothing like dead bugs to color your cupcakes. Ive read that some products are even 17-22% dead insects. Ugh. Why do people even do this???
Exactly! I was just about to comment this. If you don’t know what carmine/cochineal is, it’s basically where red food colouring is made from dead red.. bugs! It’s used more than you think, make sure yours is a chemically produced red (or natural but could have a less vibrant result)!
I’ve been testing vegan cake recipes this week. I make like 8 cakes. Well, let me tell you, it was the best cake I made. Instead of cupcakes I baked everything in a cake pan for about 50 minutes, and it was fluffy and moist!
I rate this recipe ⭐️⭐️⭐️⭐️⭐️
I have made these for Christmas parties, gatherings and for my family and everybody absolutely adored these, they dissapeared from the plates instantly and nobody thought they were vegan. I have some more in the oven right now, 11/10 recipe
in case anyone was doubting the amazingness of this recipe, i can confirm it is very much delicious, and moist, and soft, and amazing, and the icing (which generally i dont like the taste of when its vegan bc it just tastes weird) goes well with the cupcakes its just delicious
Here's a tip if you want similar decoration as the grated red on top: smash some dry raspberries or strawberries (I buy it from the regular supermarket) and sprinkle on top. It's natural and the color is amazing, plus it gives great balance to the sweet taste of most icings. At our bakery we use it for almost every decoration from pavlovas to wedding cakes :)
Who else can't get enough of Jemma she is awesome love your videos .
I just tried these and they turned out great! In case some else is wondering too: I didn't have cider vinegar or bicarbonate soda so I just left them out and put a bit more baking powder. I also did only half a batch of the vegan buttercream and added 80g melted chocolate (instead of lemon juice). It was more than enough :D. Would love to see more vegan recipes!
I've done this recipe and it was a huge success! I often find vegan cakes/cupcakes too dense or greasy, but this was just perfect, thanks Jemma!!!
Did you measure liquid ingredients in gms (as mentioned in the recipe)?
@@monagandhi6783 yes , I do ... and it's still my "go to" red velvet cupcakes recipe, it works very well . I use silk classic soy milk :)
I’m so excited you’re doing a vegan recipe!! I will try these tonight :)
I just made these for all the vegans at work and everyone (not just the vegans) has commented on how moist they are. So good, thanks for the recipe
The longer you are on TH-cam the crazier you get and I love it!!!
I think she's getting more and more comfortable in front of the camera. I love it! She's unedited like most TH-camrs, I have such a crush on her personality 😅
I have made this recipe twice (I'm not vegan). It turns out great and everyone loves it. I used almond milk, which I make. Great recipe!
Hi Jenna.I tried your recipe and it was delicious and fluffy.The only thing I added was more four table spoons of flour because with only 200g of flour my composition did not have the same structure like in the video after I added more flour was the same.Thank you for your delicious recepies .
these are perfect!! i’ve made them a few times and they taste amazing and they’re so SOFT. i make them with a vegan cream cheese icing and i love them :]
I’ve had a bad day today. This has made me feel a bit better
Aasiya Suleman hope you’re okay!
Aasiya Suleman hope you’ll have a better day, sending my lov💛🤗
Finally a vegan recipe from someone who does not use all those fancy and special ingredients like flax seeds etc.
How is flax seed fancy? It's really affordable and available almost everywhere.
Sanne no not everywhere and i think she meant ingredients that u normally have at home
@@raynah6815 Makes sense. It's just that a lot of of vegans eat flaxseeds daily, so most of them already have some at home.
use chia there super cheep at a normal shops and really easy to find
Flax seeds are much cheaper than chia seeds
Hey Jemma I really like your TH-cam channel and it has inspired me to make vegan version of your already exsisting cupcakes. I don't know if they sell it were you are from but if u add spectrum vegetable shortening to the icing it will make it stiffer without adding so much sugar. I am a vegan Baker and I do 1 part veg spread to 2 parts veg shortening. Hope this helps with future recipes. 😉
I do something similar with a mix of vegetable spread and shortening and I agree it turns out great!
Same
I guess she took your advice! Her new video now uses 1:1 spread to shortening.
Maxwell Fong which video is this? I am going to make a vegan buttercream today and want to view her video beforehand.
UK has copha which is a veg shortening but it's rock hard, harder than a coconut oil. They don't have a Crisco style shortening
I love how even though its vegan there are no weird ingredients. It's so simple! I need to make these.
I made your vanilla vegan cupcakes for world vegan day at the office and got mobbed! BIG HIT! Thanks xxx
Nicole Nox what does mobbed mean I am 9 years old
@@neiramuyanja8555 it means everyone rushed in and grabbed a cupcake real quick!
I made this into a cake. It turned out awesome. Thank you for the recipe
Hi, did you double the recipe to make a cake?
Excellent, thank you Jemma!
Comes in handy for us who are lactose intolerant too. 😃
Literally me 😃
I tried one of these last time I came to the shop and was hoping there would be a recipe one day. Thank you!
Made these cakes today, but forgot the cocoa Whoops ,cakes still taste great,added some jelly skulls from M+S (vegan ) for Halloween party , look amazing with a good rise ! Love watching the videos as I bake ! Great channel xxLou
C&D shop is amazing. I went about 8 months ago and I swear. There’s so much choice!! I had a salted caramel cupcake and was in my ELEMENT. they’re beautiful x.
I just made these........fabulous and so light.....Thank you.
Your recipes and videos always light up my days 🥰
Hi Jemma this is fantastic and just what I need! I'm 4 months into chemotherapy and still trying to run my cake business, although having to scale things down a bit now as side effects really taking their toll! I have two more weddings left to do (not taking on anymore now till next year - is too much now) but one of my customers just sprang on me that her wedding cupcakes (due in 3 weeks) all have to be vegan and I've never made vegan velvet cupcakes before (she actually wants orange velvet so I've bought Sugarflair extra orange which I presume will work as well as the red) - I immediately searched for one of your recipes as I know your cakes are amazing and I totally trust your recipes if ever I get stuck for something I haven't made before! I know this was posted a few years ago and you may not be able to reply but I wondered how well this recipe does if you triple the ingredients as I need to make a batch of 36? I know when I triple up some of mine I don't use quite 3 x of the baking powder/soda, and salt but thought I'd ask as I expect you do really large quantities in your bakery? Thanks so much Michelle :-) x
Visited C&D for the first time last weekend and enjoyed a chocolate cornflake square - beyond delicious!
I just love watching your videos, everything explained so well with a little added humor ❤😘❤
Can this recipe be baked into a whole cake instead of cupcakes?
Love your stuff! My daughter is doing your step by step rainbow one. I asked her if she had any vegan ones and we found this one! We love it!
A VEGAN RECIPE ?? HAS CHRISTMAS COME EARLY
WHO ELSE LOVES JEMMA'S BAKES? 😍💕
Thank you so much for sharing this recipe, these cupcakes are amazing! I look forward to seeing many more vegan cake recipes.
thank you for the vegan recipes!
Thank you for this recipe, will be trying it this week. I keep shying away from making vegan cakes but so many customers ask me that I need to get on with it lol.
I keep wishing that you showed us the consistency of the cupcake crumb just to compare it to non vegan.
The buttercream looks delish and not much different to the eye in consistency. Definitely will try it. Thanks again. 🧁
I was sort of hoping that beetroot would have been used since that's the traditional ingredient instead of the paste, will give this one a go anyways :) thank you for the recipe XX
Have just made these for hubby to take into work for a bake sale. I could probably have made a half batch of the frosting and still have had plenty
I love that you taste your goodies! Thanks for all your lovely recipes. !! All the way from Cape Town, South Africa! My minions and I find you most adorable 😊
Finally vegan! It is about time! Kudos to you for reducing the animal suffering! Beautiful looking cupcakes! There is a way to make a butttercream without so much sugar and yes, there is a vegan cream cheese as well.
Could you put them in a cake Tin or do they have to be cupcakes??
I’m wondering the same thing!
this is great for those who can't have eggs, can't wait to bake these amazing cupcakes. thanks jemma
SugarFlair paste seems to be available here in Germany via German online shops.
Is this recipe okay to bake a normal 8inch cake with as well!?
Making my endless night of writing an essay so much better!
This is amazing thank you. I would love to see a vegan gluten free cupcake or cake if possible 🤗
Most cupcake batters will work well with a good gf flour mix, they're just a bit denser sometimes depending on the recipe :)
Yes another Vegan recipe, love it!! 😍😍
In the description box do you mean ml instead grams for the wet ingredients?
Hi Jemma I really want to make this recipe but I can't find the measurements of the ingredients can you please help
Thank you, Jemma, for helping show everyone that vegan baking is just as easy and equally as awesome as the non-vegan versions!!! :)
Jemma, have no idea what I'm doing wrong here!! I've done these before but I find I'm very hit or miss when it comes to get these right. Tonight my first lot were like rubber and the 2nd lot didn't rise to a nice dome either....🙄
how do i stop my cupcakes shrinking away from the cases while cooling
Can we use normal milk instead of soy milk? And butter instead of soy spread?
can we use this batter for big cakes too?
Hi Jemma
Love your recipes and I have a suggestion please try Vegan Macarons
Hi, I know this is a bit old, but was wondering if its possible to use Gluten free flour instead? If so, would I need to add anything else? Thanks!
Do we need to add the red food coloring because what if we don’t have any
Hello everyone,
By any chance does anyone know if the vinegar she used is Apple cider vinegar?
Thank you!
They look gorgeous Gemma, so got to try these :)
Who else likes the video before watching? 😍💕
please make a video about pricing or costing a different flavor of cupcakes such as chocolate cupcakes, oreo, red velvet and many more. pleaseeee! by the way, love u 💖
Hi dear Jemma, I have a question ; why Cocoa powder in Red velvet ?
I did it once and it spoiled the nice red color of my cake!
Is it possible we can exclude it ,or it is an essential element in a red velvet?
Thanks for your help
Hey, I'm allergic to wheat flour as well as nuts... What can I use??
Oh how I wish I had this recipe 2 weeks ago. I had to make a cake which was dairy and peanut free. I used vegetable shortening in both the batter and frosting. It came out good but the flavor sacrifice of only having vanilla was sad to me. This would have been so much better!
These look delicious as always!
Hello there....question....I am making a strawberry cake, and have sub'd the 2 cups of water the recipe calls for, for 2 cups of puree'd strawberries. I have also added some non flavor red food coloring to the puree to make the batter more red. Issue.....i am finding that the food coloring separates during baking. In other words, when I take cupcake liners off, the outside of the cupcake has a brown color to it, and when i cut the cupcake in half, all the red color has "risen" to the top and there is a small layer of brown at the bottom of cupcake. Any suggestions on how to fix, or any idea what is going on during baking?
Can you please provide the measurements in cups vs grams. I would greatly appreciate it
I had one of these today, fantastic!! 👌🏼✨💞
Can I use regular milk in place of soy milk? If I dont wanna make vegan but only eggless?
If you don't like that much sugar in your frosting you could use a german buttercream instead😉
Hey Jemma thank you for all the great recipes. You have inspired me to bake so many of your cupcake recipes all the way over here in South Africa!
I once had a custard cupcake at a bakery here that was to die for and haven't been able to replicate it or even get close to it. Any suggestions for custard cupcake recipes?
Can we use self-raising flour instead?
Can I use oat milk?
Hi Jemma, could you use almond milk instead of soy?
For the soya milk, can use sweet one? The one our country always use to drink.
I'm having a hard time converting grams to cups on the measurements of this recipe someone please help me!!!!.... I want to make these for my brothers birthday next week.
So this will be good for people who can’t eat eggs?
Thank you so much Jemma!!❤️ will definitely be trying this recipe. Can you please keep doing some more vegan recipes?!
Hi Jemma, absolutely love this recipe, would like to try these but could I make these with gluten free flour without changing other ingredients? ☺
Fab! Thanks Jemma x
Just made these! I used normal milk, normal butter and OMG Jemma these are so moist and delicious and the "fake" cream cheese icing...you can't even taste the difference! Will be baking these these very soon
I’m curious , could a gluten free flour blend be used in place of the regular flour ? You have a gluten free version and a vegan version. I’m just wondering how to combine the two.
went to c&d today. this was delicious🤝😍😍
Jemma you missed out the colour paste from the ingredients in the description. What red did you use? Sugarflair has so many different reds
Thank you thank you so much Gemma for a eggless recipe. Im a vegetarian so I will use regular milk and butter but thanks again for a recipe with no eggs
THANK YOU SO MUCH FOR VEGAN RECIPES
Hey! Just wondering, is the temperature setting for a fan oven? xox
My best friend is vegan and i would love to bake this for her. Can any one suggest me an alternative to the APPLE CIDER VINEGAR please...
Hi Cupcake Jemma! I’m a huge fan and a chronically ill baker - your videos are a huge help and your recipes are the best I’ve ever tasted :)
I was just wondering if you could replace the soya milk with almond as I’m allergic to soya. Or if that affects the way it comes together?
Also which food paste would you recommend as I’ve tried the Wilton ones before and they didn’t create the right colour and then affected the consistency! Any help would be much appreciated :) xx
Hello I made this cupcake it was delicious can you please show vegan lemon poppyseed muffins please thank you
can this be turned into gluten free as well
Could
You please do a video of the recipe for the lotus biscuits please they are my favoutt
Can I make this recipe as vanilla cake by avoiding cocoa powder n adding the same amount of all purpose flour
Plz reply jemma
Awesome cupcake, what is the soy milk and oil in milliliters?
If I bake these cupcakes in a mini cupcake pan, do I need to adjust the temperature or the time a little bit?
Just made these, really yummy :)
Would this recipe work for a cake?
Yes I'd love to try this as a layer cake! Would it be sturdy enough?
Any suggestions for substitution of all purpose flour to make it gluten free?
use gluten free flour instead, say use a food processor to make oat flour or rice flour. pretty sure supermarkets sell them in your country.
In Canada and the US, I can get Bob's Red Mill 1-to1 Baking flour -- it is perfect for my son with multiple food allergies as well as Celiac's
I like Cup4Cup all-purpose flour. Bob's Red Mill is readily available in US stores, but its made with a lot of bean flours that carry a really strong flavor.
There’s always one...
Super👌 i tried n loved it😘