Vegancupcakes

Sugar sugar sugar sugar sugar shh… 🍦 strawberry cream cupcakes for breakfast. Don’t look at me like that. You know you want one for breakfast. I topped these cupcakes with freeze-dried strawberries from @crunchiesfood 🍓 Nice touch.

Strawberry Cream Cupcakes

 

For the cupcakes

1 ½ cups all-purpose unbleached flour

¾ cups brown sugar

1 tsp. baking powder

¼ tsp. baking soda

½ tsp. salt

2/3 cups non-dairy milk

¼ cup unsweetened apple sauce

¼ cup refined coconut oil

2 tsp. vanilla

1 tbsp. apple cider vinegar

 

For the frosting

¼ cup vegan margarine

¼ cup non-hydrogenated shortening

2 cups powdered sugar

2 tbsp. strawberry preserves

1 tbsp. non-dairy milk

1-2 drops vegan pink food coloring

¼ cup freeze-dried strawberries (optional)

 

Preheat oven to 350 degrees Fahrenheit. Line a 12-cup muffin pan with cupcake papers.

Combine dry ingredients (except sugar) in a medium sized mixing bowl. In a separate bowl combine sugar, apple sauce, oil and vanilla and mix until combined. Add the dry ingredients to the wet in two separate batches and mix until just combined (do not over mix). Finally, add the ACV and mix until just combined. Divide batter evenly among muffin pan and bake for 18-20 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Remove from oven and allow cupcakes to cool before transferring to a cooling rack. Once cupcakes have cooled hollow out the center of each cupcake with a cupcake corer or an apple corer.

With a hand mixer beat butter and shortening on high for 1 minute or until fluffy. Next, add powdered sugar and beat for a minute or until crumbly. Then, add non-dairy milk and beat until frosting is light and fluffy. Reserve some frosting for the filling then add preserves and food coloring and mix until creamy. Transfer white frosting to a Ziploc or piping bag and the pink frosting to a separate piping bag with tip (or you can also top cupcakes with a frosting knife). Add white frosting to cupcake centers and frost each cupcake with pink frosting. Top with crumbled freeze-dried strawberries.

Vegan Sweet Cakes by Rhiana

This is a pretty basic vanilla cupcake recipe. You can use whichever flour, sugar, oil or non-dairy milk.

1 ¼ cup flour

1 cup sugar

1 tsp. baking soda

½ tsp. salt

2/3 cup non-dairy milk

1/3-½ cup oil

2 tbsp. vinegar

2 tsp. vanilla

Preheat oven to 350 degrees Fahrenheit. Line a 12-cup muffin pan with cupcake papers.

In a large mixing bowl combine the non-dairy milk and vinegar and allow to curdle for a few minutes. In a separate bowl combine the dry ingredients. Sift the dry ingredients into the wet and mix just until combined. Divide batter evenly among muffin pan and bake for 18-20 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Remove from oven and allow to cool before transferring to a cooling rack. Cool completely before frosting.

To make a simple vanilla frosting measure 2 tbsp. vegan margarine in a bowl and bring to room temperature (until softened). With a hand mixer beat on high for 1 minute. Add 1 1/4 cups powdered sugar and beat for another minute. Finally, add 1 tbsp. non-dairy milk and ¼ tsp. vanilla. Beat until mixture resembles a creamy frosting, about 2 minutes.

With this particular frosting I find it holds up best when refrigerated before frosting cupcakes. Serve immediately.

Vegan cookie pies recipe!

These cookie pies are made of 3 separate components, cookies (obviously, sorry) buttercream, and ganache which is optional, but you’d be absolutely mental to skip it.

The first step is to make the cookies, you can let those puppies cool down while you’re poncing about with the buttercream.

  • 200g SR Flour
  • 25g olive oil
  • 100g Golden Syrup
  • 150g Soy Butter
  • 150g Brown Sugar
  • 60g Cocoa Powder
  • 2TSP Baking Powder

Mix the golden syrup, soy butter and sugar together, adding the oil when combined. Then slowly sieve in the dry ingredients. This can either be mixed by hand (my preference as it’s less messy and my arms are super strong) or by electric whisk. When everything is mixed in you should have a cookie dough texture… if you don’t you’re an incapable fool and beyond my help. JK. Roll the dough into balls and flatten them onto a baking tray covered in baking parchment or tin foil. The size of them completely depends on how many you want to make and how big you want them to be. I used this recipe to make four giant ones as I was trying to kill my friends at a dinner party but they would be SO CUTE really small. Just make sure they’re spread out nicely as they expand a fair bit. Also don’t forget to make an even number as you’ll use two halves per pie! 

Bake at 180 in a fan oven for 6 minutes and give them a prod, they’ll start to crack on top when they’re ready. They will set as they cool.

Now it’s time for the delicious fluffy centre. this is a simple soy butter cream with orange extract and some orange zest added to it but you can make it any flavour you like.

  • 100g soy butter or vitalite
  • 250g unrefined icing sugar
  • x1 Orange Zest
  • Orange Extract

Mix the soy butter and icing sugar together with a wooden spoon until it’s starting to stick together, now you can either get that badboy electric whisk to it or carry on by hand (not for the weak) and mix until thick but fluffy. Now you can get saucy with the zest and extract, you only need a little drizzle of this as you don’t want to change the consistency of the BC (buttercream, not “before christ” to clear any confusion).

Now is probably a good time to sort out the ganache, if you can’t be bothered with trying to get the texture right then you can just top it with melted chocolate at the end. HOWEVER, if you can be arsed;

  • Alpro Soy cream
  • Vegan Chocolate

Pour about a quarter of the little carton of soy cream into a pan and bring it to simmer, you can now turn the heat off and add half a bar of broken up chocolate. Let the cream melt the chocolate and you’re good to go. The cream will stop it setting hard so it will still be pourable, if it feels too thin, add more chocolate.

TIME TO ASSEMBLE!

Take half your cookies and lay them bottom up (oo-err) on a flat surface. I chose to pipe my buttercream on with a flat nozzle because I wanted to make a doughnut shape and fill the middle with raspberries but you can spoon a big dollop in if you wanna go rustic. Once they’re all covered, splodge the tops on, throw some fruit at it and go berserk with your ganache or melted chocolate.

If you’re a fancy pants girl like myself why not put some glitter and other pink shit on there?

This recipe is 110% my own creation so please credit me if you use it anywhere, thank you!

Until next time my vegan porkers xxx

Vegan Chocolate Cupcakes w/ Chocolate Peanut Butter Frosting!

For the first time ever we made vegan cupcakes completely from scratch. This recipe caught our eye because it doesn’t use any margarine or soy products in the cupcake batter. You also don’t need an electric mixer for this recipe which was good considering we didn’t have one haha. As interesting as the ingredients all look they still tasted AMAZING!

Batter Ingredients:

1 ½ cups all-purpose flour
¾ cup granulated sugar
3 tablespoons cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon vanilla extract
1 teaspoon vinegar
¼ cup vegetable oil
1 cup water

Method:

Preheat oven to 180 degrees C and line a cupcake pan with patty cake papers.

In a mixing bowl, whisk together the flour, sugar, cocoa, baking soda & salt. Add the vanilla extract, vinegar, oil & water. Using a spatula, mix the batter until smooth & divide evenly into tray.

Baking time depends on what size cupcakes you are making. Just use your brain and check every 5 minutes as they don’t take long.

Frosting Ingredients:

1/3 cup cocoa powder
1-½ cups icing sugar
¼ cup dairy-free spread
2 tablespoons of coconut milk
½ teaspoon vanilla extract
½ teaspoon maple syrup
2 tablespoons crunchy peanut butter

Method:

Mix all ingredients together with a spoon! You can manipulate this icing into shapes but if you want a more whipped consistency then use an electric mixer.

Decorate as desired & enjoy!

Rylee & Elle xo

Vegan Chocolate & Banana Cupcakes w/ Chocolate, Banana, Peanut Butter & Strawberry Jam Frosting!

Ummm talk about indulgent?

Elle came up with this recipe simply because she didn’t have another ingredients but these to work with. 

Batter Ingredients:

1 1/2 cups flour  

3 tablespoons cocoa powder 

1 teaspoon baking soda 

½ teaspoon salt 

1 teaspoon vanilla extract 

1 teaspoon vinegar 

¼ cup coconut oil 

1 cup water

1 banana

6 dates

Batter Method:

Preheat oven to 180 degrees C and line a cupcake pan with patty cake papers (makes 12).

In a mixing bowl, whisk together the flour, sugar, cocoa, baking soda & salt. Add the vanilla extract, vinegar, oil & water. Using a spatula, mix the batter until smooth.

In a separate bowl mash together the banana & dates (you may need to microwave the dates so they are softer). Mix into the batter mixture & divide evenly into the tray.

Baking time depends on what size cupcakes you are making. Just use your brain and check every 5 minutes as they don’t take long.

Frosting Ingredients:

2 tbsp crunchy peanut butter

2 tbsp 100% strawberry jam

1 banana

½ block Lindt Dark Chocolate (75-80% cocoa)

Frosting Method:

Melt the chocolate in the microwave and mix all ingredients together! Keep it in the fridge and ice the cupcakes once they have cooled.

These turned out freaking delicious so enjoy!

Rylee & Elle xo

¡Vegan Cupcakes! 100% veganos ♥

¡Brothers! Tengo que contarles algo rápido (no es que sieeempre les cuente cosas, jajaja), pero últimamente, me ha picado el bichito de la curiosidad :3 pero de buena manera… ¡Y DESCUBRÍ QUE ME GUSTA LA PASTELERÍA! (¿se imaginan a un médico veterinario PASTELERO? JAJAJAJA

Bueno, esto me ha tenido loca desde la semana pasada, cuando desperté con la idea de preparar algo especial a alguien especial (¿♥?) y, para empezar, descubrí el mundo de los cupcakes :’D esas cositas tan calóricamente ricas (sí, muchas calorías u_u). Por el momento, esta será la primera receta que subiré, ya que se trata de cupcakes veganos, SIN LECHE, NI HUEVO, NI MANTEQUILLA… Interesante, porque tengo amigos veganos y uno que otro que es intolerante a la lactosa o a la albumina… A continuación:

Ingredientes:

Para los cupcakes

  •          350 gr de harina de trigo preparada.
  •          250 gr de azúcar rubia.
  •          80 gr de cacao puro (en pastillas).
  •          3 cucharaditas de levadura.
  •          1 cucharadita de sal.
  •          ½ cucharadita de bicarbonato (no se excedan, ¡lean bien! ¡DICE “1/2”!)
  •          270 ml de leche de coco (pueden cambiarlo por la leche de soja).
  •          180 ml de aceite de oliva suave (SUAVE)
  •          1 o 2 plátanos maduros cortados en cubitos
  •          1/5 de taza de pasas pequeñas.
  •          1 cucharadita de esencia de vainilla.

Para el decorado

  •          175g de margarina vegetal al 100%
  •          125g de azúcar glas.
  •          Esencia de vainilla al gusto (nosotras le pusimos una cantidad considerada para darle más sabor ♥)

Preparación:

Primero, tenemos que hacer un pulverizado manual a las pastillas de chocolate, así:

 

Después, precalentamos el horno a 180ºC.

En un bowl, mezclamos la harina de trigo, el azúcar, el cacao, el bicarbonato, la sal y la levadura. Añadimos la leche de coco, la vainilla y el aceite en el proceso de batir y batir enérgicamente hasta crear una masa homogénea:

 

Luego, añadimos el plátano y las pasas… ¡Y tengo que decirles que aquí no debemos batir! Lo que usaremos es una cucharada de madera o de goma :) La masa quedará más o menos, así:

 

Una vez formada la masa (deliciosamente dulce, por cierto), la repartimos en los moldes y los metemos al horno PRECALENTADO (¿recuerdan?), a 180ºC, durante 25 minutos aproximadamente… O hasta cuando, al introducir un cuchillo fino, no salga húmedo.

 

Para el decorado, mezclamos la margarina, el azúcar glas y la esencia de vainilla, hasta formar una masa compacta:

Y quedará así:

 

Una vez conseguido el punto perfecto, ponemos un poco en una manga para decorar y… ¡Listo! Decóralas a tu gusto, con grajeas o fideítos de chocolate….

¡Inténtalo!, te quedarán divinos ♥ a mí y a mi prima, nos quedó súper agradables y coquetos:

 

Es la primera vez que hacemos cupcakes veganos, esperamos que la receta sea de su agrado y que les salgan deliciosos :‘D 

Mientras nosotras (digo nosotras porque éste Tumblr tiene un 45% de mi prima SANDRA), planeamos hacer más cupcakes saludables y no tan saludables (jajaja)… Esperamos que sea pronto :’D