Will You Be My Vegan Valentine?

Reporting live from The Grammys day 13 of the vegan challenge, and I think I'm just now getting into the swing of this animal-product-free lifestyle. Have I missed my good friends poached eggs and meltable cheese that comes with a rind attached? Yes. Have I experienced persistent, low-level anxiety, the source of which I've been led to believe is a substantial lack of B vitamins? Yes. And have I started a Word document (veganthoughts.doc) where I am collecting my observations and thoughts on veganism, which I plan on sharing with you post-challenge? You bet!

But for now, let's focus on my meat and dairy-less Valentine's day, which I'm celebrating with some vegan red velvet cupcakes.

Mac & Cheese's version:

our version:

(By the way, cutting a heart shape out of a piece of paper and then sifting cocoa powder on top is a much easier and more effective way to achieve the above look than what I tried last time.)

Bonus points if you can spot my vitamin B-12 complex, a recommended companion to those of you considering embarking on a vegan challenge of your own. (What? Maybe you are considering it. Oprah and her crew just did it—"You become vegan! You become vegan!")

V + Heart = Vegan Valentine's

Nevermind that they are vegan, these cupcakes are delicious. Period.

Red Velvet Vegan Cupcakes via Mac & Cheese
Cake
2 cups soy milk
2 teaspoons apple cider vinegar
2 ½ cups all-purpose flour
2 cups sugar
4 tablespoons cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2/3 cup vegetable oil (I used a little less and they were still really moist/delicious.)
2 ounces red food coloring
4 teaspoons vanilla extract

Add vinegar to soy milk, and set aside to curdle.
Sift flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl.
Add vegetable oil, food coloring, and vanilla extract to the curdled soy milk, and mix.
Pour liquid ingredients into the dry ingredients, and mix.
Fill cupcake liners ¾ full.
Bake in a preheated 350° oven for 20 minutes or until done.

Frosting
½ cup margarine, room temperature
½ cup Tofutti Better Than Cream Cheese, room temperature
2 teaspoons vanilla extract
4 cups confectioners sugar
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.