1 ½ cups AP Flour ¼ cup Light cocoa powder 1 Tbsp. Baking soda ½ cup Sugar ½ cup Coconut sugar ½ tsp. Sea Salt ¼ cup Coconut Oil, warmed 1 ½ Tbsp. Vinegar 1 tsp. Vanilla extract 1 cup Cold Water
Directions: 1. In a large bowl, whisk together the flour, cocoa powder, baking soda, sugar, coconut sugar and salt until well combined. 2. In a smaller bowl, mix together the coconut oil, vinegar, vanilla and water until well combined. 3. Pour the wet ingredients into the dry and mix until no lumps remain. 4. Pour into cupcake liners and bake at 350F for 18 min or until the cupcakes bounce back in the center. 5. Cool before frosting.
My boyfriend is actually the sweetest 😭💗 and I had to share because he bought me VEGAN cupcakes!! I had no idea there was a vegan bakery where we lived and he surprised me this morning with half a dozen cupcakes and flowers ☺ this boy means the world to me! I would’ve gotten a better photo of the cupcakes however between him and I they’re nearly gone lol! But they where AMAZING!!
I decided to make these cupcakes with some bananas that were well past their ripeness. If you have overripe bananas, I would highly suggest making these! The cake is soft and moist and has a nice banana flavour, but isn’t too overpowering. To make these cupcakes you will need:
½ cup mashed bananas 1 cup cane sugar 1/3 cup coconut oil 2/3 cup soy milk ½ tablespoon vanilla extract 1 ¼ cup flour ¼ teaspoon baking soda 1 teaspoon baking powder ½ teaspoon salt Combine the sugar, bananas, and oil in a mixer until smooth. Add the soy milk and vanillla, and you will have a liquidy batter. In a separate bowl, combine all the dry ingredients, then add to the batter until just combined.
Bake at 350 C for ~22 minutes. They should spring to the touch and a toothpick inserted in the centre should come out clean.
For the Peanut Butter “Cream Cheese” Frosting, you’ll need:
1 tub tofutti cream cheese ¼ cup vegan butter 2 pounds icing sugar 1 teaspoon vanilla extract 2 teaspoons apple cider vinegar 1 teaspoon lemon juice ½ cup peanut butter Combine the tofutti and the vegan butter in a mixer and mix until smooth. Add in the icing sugar 2 cups at a time until the icing is fluffy and creamy. Add the remaining ingredients and mix. Finally, add the peanut butter to taste. Store in the fridge until firm, then whip up when needed.
I think we need something sweet. And I’ve been on a matcha kick lately. These are simple vanilla cupcakes with matcha frosting. But they look so much cuter when you vary that pretty green color. 🌵They’re dairy free, refined sugar free, low-fat and of course, vegan. 💗
For the cupcakes
1 ½ cups
all-purpose unbleached flour
½ tsp. salt
unsweetened apple sauce
refined coconut oil
1 tbsp. apple
For the frosting
¼ cup vegan
1 tsp. pure
oven to 350 degrees Fahrenheit. Line a 12-cup muffin pan with cupcake papers.
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.
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 vanilla and beat until frosting is light and fluffy. Add 1-2 teaspoons
of matcha powder so that you get a light green frosting. Reserve some of this
frosting for 1/3 of your cupcakes by placing it in a separate bowl (if you’re
going to frost cupcakes with a knife) or a piping bag with a star tip. Next,
add another 1-2 teaspoons of matcha so that the color is slightly darker than
the first. Again, reserve some of this frosting for 1/3 of your cupcakes and do
this again one more time so that you have 3 gradients.
Vegan Red Velvet Cupcakes with “Cream Cheese” Frosting
I used to bake these cupcakes a lot before I went vegan. I currently work as a pastry chef at a cake shop, and even before then I used to always bake cupcakes. I have realized that it’s been years since I last made these, and I was determined to make a vegan version. Well, I think I may have done it. These are some of the best red velvet cupcakes I’ve made, and they contain no butter, buttermilk, or cream cheese!
Here’s the recipe:
Cupcakes: (makes 12)
2 cups all purpose flour 1 cup sugar 1 teaspoon baking powder 1 teaspoon baking soda 4 tablespoons cocoa powder 1 cup cashew milk ¾ cup canola oil 1 ½ tablespoons vanilla extract 1 tablespoon apple cider vinegar 2 tablespoons coconut milk Red food colouring
Start off by combining the sugar and all the wet ingredients except for the vinegar. Once combined, add all the dry ingredients until your batter renders smooth and lump free. At this stage, add the vinegar and mix in, then immediately add to the liners. You want to fill them about ¾ full and bake at 350 C for 16-18 minutes. They will spring back to the touch when done. Allow to cool completely before frosting.
1 tub Daiya cream cheese ¾ cup vegan butter ½ cup vegetable shortening 4-6 cups icing sugar (depending on how sweet you want it) 1 tablespoon vanilla extract
Mix everything except the icing sugar until fluffy and smooth. Add the icing sugar 2 cups at a time until desired consistency is reached. If the icing is stiff and grainy, add 1 tablespoon of milk at a time until it is the right consistency.
I’ve always been a big lover of tea, but especially recently I’ve been obsessed with Earl Grey. I often find myself getting a nice London Fog instead of a coffee. These cupcakes were only bound to happen. I was struggling to find what to bake for a Christmas party when these suddenly popped into my head.
They were a little bit tricky to nail! I knew that to make these I was going to start out with a vanilla base recipe then add the tea, but HOW is the question. I started out by steeping some extra strong tea and allowing it to cool. I then added some of it to vanilla batter but it then became too runny, so I added a little bit more flour but then the mixture became to glutinous and the flavour wasn’t very strong. They ended up baking okay, they achieved nice domes and the texture wasn’t awful, it was just too dense for my liking and it tasted a little bland. Instead of steeping the tea, I decided to just add the leaves directly into the batter. I used my vanilla cupcake recipe and emptied 4 teabags into the mixture. Once the batter was mixed I was concerned with how they’d come out because I didn’t taste a strong earl grey flavour but the batter consistency was right so I stuck them in anyway. 10 minutes into baking, the most wonderful tea aroma filled my house and I immediately knew they were going to work. The tea just needed some heat to activate the flavour and they turned out so good. I served them at my Christmas party and everyone raved about them. Whenever I bake something, my plan is to make it “not taste vegan”, and these were just that. I also made a vegan cream cheese frosting and infused with with more tea and lavender.
The texture on these is amazing. I used my go to vanilla cupcake recipe and the flavour of the earl grey tea just sank so well into them. They are light, fluffy, and moist. Heres what you’ll need to make them:
CUPCAKES: (makes 12)
1 ¾ cup all purpose flour 1 cup cane sugar 1 teaspoon baking powder 1 teaspoon baking soda 1 cup unsweetened almond milk ½ cup coconut oil 1 tablespoon vanilla extract 1 tablespoon apple cider vinegar 4 Earl Grey tea bags Mix the sugar, almond milk, coconut oil, vanilla, tea and vinegar together until smooth. Then add the flour, baking powder and baking soda and mix until just combined. Bake at 350 C for minutes and you’re set!
¾ tub vegan butter (Earth Balance) ½ tub Daiya cream cheese 2 tsp vanilla 4 cups icing sugar Strong brewed tea infused with lavender petals Whip the butter and cream cheese together until fluffy and well combined. Then add the icing sugar 1 cup at a time until the frosting is fluffy and smooth. Then add your vanilla and tea to taste. This will make enough frosting for 12 cupcakes if you pipe a swirl on them like in the picture, but you can half the recipe if you want to spread them on. I sprinkled mine with some dried lavender, but get creative!