Before I get into the recipe, let me mention that I’m experimenting with a new camera. I even took a class! I’m hoping this will enhance my posts and that I can provide more illustrative images as you refer to my site for your allergen-free baking needs.
Now let’s talk Christmas! I think my favorite thing about the holidays is the baking. It warms the house on these cold winter days and fills the air with the smell of sweet yumminess!
Some of the things I’m planning on making for various get-togethers this year are frosted sugar cookies, shortbread, chocolate chip cookies, brownies, apple pie, and my newest creation, Christmas Velvet Cupcakes. These are a festive twist on red velvet cake, perfect for your special holiday guests.
I describe the flavor of the red and green velvet batter as a “light cocoa,” which is enhanced in my recipe with chocolate extract. As usual, my recipe is dairy- and egg-free!
Have a very merry Christmas everyone!
© Cupcake Love
CHRISTMAS VELVET CUPCAKES
Makes 24 cupcakes
2 cups sugar
¼ c. cocoa, sifted
2 teaspoons baking soda
1 teaspoon salt
3 cups flour
2 cups non-dairy milk
1 cup canola oil
1 Tablespoon vanilla extract
2 teaspoons chocolate extract, optional
¼ cup apple cider vinegar
2 T. red food coloring
2 T. green food coloring
Dairy-Free Cream Cheese Frosting (see recipe below)
Sprinkles, optional
Procedure
- Preheat oven to 350. Line two cupcake pans with liners sprayed with allergen-free cooking spray.
- In a large bowl, whisk together sugar, cocoa, baking soda, salt and flour.
- In a separate bowl, mix the non-dairy milk, oil, vanilla extract, chocolate extract and vinegar. Combine the wet and dry mixtures and whisk until thoroughly combined.
- Line two medium sized bowls with gallon-size zipper freezer bags.
When I made this batch I only used a half recipe, so I lined glasses with quart-size bags. Use a bowl and gallon-size bags for the full recipe. - Divide batter evenly between the two bags. Add red food coloring to one bag. Seal bag, removing as many air pockets as possible. Knead bag to mix and distribute color evenly. Repeat with other batch using green food coloring.
Not the prettiest picture, but this is my method for coloring the batter. The bowl or glass keeps the bag upright so it is easier to fill. 
Here’s the batter in the bags, ready to pipe into the cupcake liners. - Snip corner of bag of green batter. Use as a piping bag to distribute batter evenly into cupcake liners, so each cupcake liner is just under half full. Repeat with red batter, so each cupcake liner is about 3/4 full. Avoid overfilling.
Fill cupcake liners one color at a time. - Bake for 15-20 minutes. Cool in pans 10 minutes before transferring to rack to cool completely.
The color is intense! Let them cool completely before frosting. - Once cooled, pipe large mounds of Dairy-Free Cream Cheese Frosting on top of each cupcake, and top with sprinkles, if desired
Baker’s note: if you want to go with straight up red velvet, skip dividing the batter. Replace green food coloring with more red, just mixing it into your mixing bowl.
DAIRY-FREE CREAM CHEESE FROSTING
½ c. dairy-free margarine, softened (recommended: Soy-Free Earth Balance Buttery Spread)
1 8-oz container dairy-free cream cheese, softened
2 cups powdered sugar
1 teaspoon vanilla extract
Procedure
- In a large bowl, beat together the margarine and dairy-free cream cheese with a stand mixer until smooth.
- With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy.
- Beat in the vanilla extract.
- Chill at least 1 hour before using.
Allergy friendly. cupcake happy! 
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