Could you make red velvet cupcakes without butter?

Yes, you can make red velvet cupcakes with non-dairy alternatives to butter. Here's a recipe for vegan red velvet cupcakes without butter:

Ingredients:

For the Cupcakes:

- 1 1/2 cups all-purpose flour

- 3/4 cup granulated sugar

- 1/4 cup unsweetened cocoa powder

- 1 1/2 teaspoons baking powder

- 1 1/2 teaspoons baking soda

- 1 teaspoon salt

- 1/2 cup non-dairy milk (such as almond, soy, or oat)

- 1/4 cup vegetable oil

- 3 tablespoons vegan yogurt

- 1 tablespoon red food coloring

- 1 teaspoon apple cider vinegar

- 1 teaspoon vanilla extract

For the Frosting:

- 1 cup vegan cream cheese (or non-dairy cream cheese alternative)

- 3/4 cup powdered sugar

- 1/4 teaspoon vanilla extract

- 1 tablespoon non-dairy milk (if needed, for desired frosting consistency)

Instructions:

1. Preheat the oven to 350°F (175°C). Line a cupcake tin with paper liners.

2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.

3. In a separate bowl, combine the non-dairy milk, vegetable oil, vegan yogurt, red food coloring, apple cider vinegar, and vanilla extract.

4. Add the wet ingredients to the dry ingredients and mix until just combined. Be careful not to overmix.

5. Divide the batter evenly between the cupcake liners, filling them about 3/4 full. Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.

6. While the cupcakes are baking, prepare the frosting. In a medium bowl, beat together the vegan cream cheese, powdered sugar, and vanilla extract until smooth and creamy. If needed, add a little non-dairy milk to achieve desired frosting consistency.

7. Once the cupcakes have cooled completely, frost them with the vegan cream cheese frosting.

Enjoy your vegan red velvet cupcakes!

Tips:

- Make sure to use vegan-friendly chocolate chips or dairy-free butter to keep the recipe completely dairy-free.

- Adjust the amount of red food coloring based on your desired color intensity.

- For a richer chocolate flavor, use a combination of granulated sugar and brown sugar in the cupcake batter.

- If you don't have vegan cream cheese, you can also use a non-dairy cream cheese alternative made from cashews or tofu.