Yummm! I’m eating these cupcakes right now!

I was thinking about the time Oprah sent Gayle on a search around the country for the best red velvet cupcakes and it dawned on me–I’ve never had red velvet anything before! I quickly found this recipe and I’ve been indulging in the tiny vegan cupcake indulgences of the red velvet persuasion ever since. The frosting was made with Tofutti Better Than Cream Cheese–’nuff said!

As you’ll learn, I have a major sweet tooth that I’m actively trying to rein in!

People always ask me what the difference is between a vegan baked good and a nonvegan one. Well, of course no dairy or animal byproducts are used when preparing a vegan anything. Instead of milk, I use soy milk. And as an egg replacer, I usually use apple sauce. I’m always baking, and as the omnivores that have tried my sweets will attest, everything tastes “normal.”

If you try this recipe, let me know what you think!