cupcakes vegan

Treat yo self with these fluffy, moist & slightly addictive one bowl vanilla cupcakes ;)
You will need: 1 cup non-dairy milk and 1 tsp apple cider vinegar to let set to activate
Cream ½ cup softened vegan butter, 1 cup granulated sugar and a dash of vanilla extract. Gradually sift in 1 ½ cups flour of choice, 1 ½ tsp baking powder, ½ tsp baking soda and salt, then add milk mixture and bake at 175 C :)
I topped mine with vegan buttercream icing made with vegan butter, natvia stevia icing sugar, a dash of almond milk and vanilla extract and strawberries :)

insta: @veganzoejessica

Vegan Birthday-Cake Cupcakes

This is your new go-to, foolproof vanilla cupcake recipe for when birthdays swing around the corner.

These cupcakes are light, sweet, moist, and heap of vanilla give them the most iconic birthday cake taste. Top with pink frosting and colourful sprinkles and you’re set with a classic that won’t displease anyone.

To make these cupcakes you will need: (Makes 12)

1 ¾ cup all purpose flour
1 cup cane sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 cup unsweetened almond or soy milk
¼ cup coconut oil
¼ cup vegan butter
1 tablespoon vanilla extract
1 tablespoon apple cider vinegar


Start by beating the butter, oil, sugar and vanilla until light and fluffy. Add in the milk and slowly mix until combined. Add in the flour, baking soda and powder and stop mixing as soon as there are no lumps on a medium speed, if using a mixer. Finally, add in the vinegar and immediately fill your cupcake liners. Evenly distribute between 12 liners, you can also make up to 15 if you fill them just halfway, they rise quite a bit. Bake at 350 C for 18-22 minutes.

The cupcakes should be golden, not browned. The surface should be springy to the touch, if it doesn’t spring back and leaves an indent they are not ready. You can also insert a toothpick in the centre and ensure it comes out clean.

As you can see, these cupcakes are light sweet clouds. They are very fluffy and not heavy, so they make a perfect individual serving. A more fun, and personal treat as opposed to a slice of cake.

To make the frosting, you’ll need:

1 cup vegan butter
¼ cup vegetable shortening
1 teaspoon vanilla extract
4-5 cups icing sugar
2-3 tablespoons almond or soy milk
pink food coloring

Whip the butter and shortening until fluffy and glossy. You want to incorporate as much air as possible to ensure a fluffy frosting. Add in the icing sugar 1 cup at a time until you reach the desired sweetness and texture. If your frosting becomes too stiff, loosen it with a couple tablespoons of milk. This makes more icing than needed, but can be stored in the freezer for up to 3 months. You’re bound to have a birthday within that time! You can also half it.

Make sure the cupcakes are completely cool before icing. Store them in an airtight container in the fridge and pull put 1 hour before serving to come to room temperature. Don’t forget the sprinkles, otherwise you’ve basically wasted all your time making these cupcakes and you’re an awful friend.

Think eggs are natural? 

Hens in the egg industry are painfully debeaked shortly after birth, lay about 300 eggs per year instead of their natural 20, and are considered ‘spent’ and thus killed by the time they are 1.5-2 years old. Male chicks are often ground up alive or suffocated shortly after hatching. 

This industry is unnatural and–with so many alternatives–unnecessary.

Made these cupcakes last night at midnight for a vegan potluck 🎃 Pumpkin spice cupcakes with cinnamon “cream cheese” frosting. Dusted with cinnamon sugar.

Cupcakes:
1 ¾ cups all purpose flour
1 ¼ cups sugar
¼ cup coconut sugar
1 tablespoon baking powder
1 teaspoon cinnamon
2 teaspoons pumpkin spice
(Or ½ tsp nutmeg & ginger, ¼ tsp allspice & cloves)
1 ¼ cup pureed pumpkin (fresh or from a can)
1 1/8 cup coconut milk (cream)
½ cup cashew milk
½ cup vegetable oil

Bake at 350 for ~18 minutes. Should be springy to the touch and a toothpick inserted should come out clean. (Allow to cool completely before icing)

Frosting:
½ cup vegan butter
¼ cup vegetable shortening
1 cup Daiya cream cheese
2 teaspoons of cinnamon
4 cups icing sugar (more or less depending on how sweet you like it)