Cardinal Red Velvet Cupcakes Recipe (with Video)

Make the Red Velvet Batter and bake the cupcakes
1. Preheat the oven to 350 F and position a rack in the center of the oven
2. Line a 12-cup standard-size muffin pan with paper liners and lightly grease them with cooking spray
3. Whisk together the flour, baking soda, cocoa powder, and salt in a medium bowl
4. Combine the granulated sugar and brown sugar in a large bowl
5. In a small saucepan, heat the oat milk over medium heat; as soon as bubbles appear around the edges, remove from the heat (this is called scalding)
6. Add the hot oat milk to the sugar mixture and whisk until the mixture is fully dissolved; it will take 1-2 mins
7. Add the vegan butter and whisk until the butter has dissolved; add the oil and whisk until the mixture is emulsified
8. Add the tofu, vinegar, vanilla, and red food coloring and whisk to combine
9. Add the dry ingredients to the wet ingredients and gently whisk until the batter is mostly smooth and no large lumps of flour remain; however, do not mix until the batter is completely smooth or it will be tough
10. Divide the batter equally among the 12 prepared cups
11. Bake the cupcakes for 20-25 mins, until a tester inserted into the center of a cupcake comes out clean
12. Allow the cupcakes to cool for about 30 mins in the muffin pan, then remove to a wire rack to cool completely, about 1 hour longer
13. Note: Baked cupcakes keep at room temperature in an airtight container for up to 2 days
Make the red fondant "S" cutouts
1. Sprinkle your work surface lightly with powdered sugar
2. Roll out the fondant to about 1/8 inch in thickness, sprinkling with more powdered sugar as needed to prevent the fondant from sticking to the counter
3. Use a 1-inch tall "S" cutter and press firmly to create cutouts, then transfer them to a plate or tray lined with parchment paper
4. Dip a pastry brush very lightly in water and gently brush the surface of the cutouts with the damp brush to dissolve any excess sugar on the surface
5. Note: Cutouts can be made up to 1 week in advance and kept in an airtight container at room temperature until ready to use
Frost and finish the cupcakes
1. Fit a piping bag with a 2-cm wide round piping tip and fill the piping bag with frosting
2. Position the tip of the piping bag at a 90-degree angle, about an inch above the cupcake
3. Start piping the frosting in the center of the cupcake to create a smooth, round mound on the cupcake; when the mound is the size you'd like, release the pressure on the piping bag and simultaneously flick your wrist in a small circular motion to release the frosting cleanly
4. Use a large, straight icing spatula to create a swooping divot in the center of the cupcake
5. Top each cupcake with a red fondant "S"
6. Serve the cupcakes at room temperature
7. Note: Frosted cupcakes keep in an airtight container in the fridge for up to 3 days; allow the cupcakes to come to room temperature before serving