Vegan red velvet cupcake debuts at Sprinkles on Monday

Charles Nelson mentioned to me when I was at Sprinkles in Beverly Hills over Thanksgiving that they were working on a vegan cupcake, and now it's official, reports Los Angeles Times food blog Daily Dish:

Sprinkles has announced that "after months of testing, trials and research," it is unveiling new vegan and gluten-free versions of its signature red velvet cupcake. They'll be available at all Sprinkles starting Monday. The vegan red velvet cupcake is made with soy milk, tofu-based cream cheese and pure coconut oil. Gluten-free red velvet is made with gluten-free flour and topped with Sprinkles' original cream cheese frosting.