vegan vanilla cupcake

“Oh, you may not think I’m pretty,
But don’t judge on what you see,
I’ll eat myself if you can find
A smarter hat than me.”

To celebrate 20 years of Harry Potter I’ve made these Sorting Cupcakes!

The middle of these vegan vanilla cupcakes is filled with a colourful custard creme, making them perfect for sorting, and the hat is edible fondant :)

Vegan Vanilla Matcha Ombré Cupcakes 🌵

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

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

1-2 tbsp. non-dairy milk

1 tsp. pure vanilla extract

3-6 tsp. matcha powder

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.

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 Vanilla Cupcakes
.. aka the best freakin’ cupcakes in the world! Gooey, moist and super satisfying, baby.

Dry ingredients:
• 2 cups of gluten-free flour
• 1 cup of sugar (swap with coconut sugar or maple syrup if you like!)
• 4 tsp. baking powder
• small pinch of salt

Wet ingredients:
• 1.5 cups almond milk
• ½ cup sunflower (or macadamia) oil
• 2 tsp of vanilla or cinnamon, etc. for extra flavouring

Method -

1. Preheat oven to 180*C fan forced + line a tray with cases (you can get up to 24 “average-sized” cupcakes with this batter, just depends on how big you want them to be).
2. Put all the dry ingredients in a mixing bowl and combine properly.
3. Add all the wet ingredients into that same bowl and mix until no lumps remain.
4. Bake for twenty minutes, turning them around half way.
5. Once the baking time is up take them out of the oven and leave them to cool on the counter!

For the icing, simply mix in a bowl ¼ cup coconut oil, 2 cups of icing sugar, 3 tbs soy milk and 1 tsp of vanilla until it combines and “fluffs up” like regular frosting. Wait until the cupcakes are entirely cool and then frost! Cupcakes can be stored in the fridge for up to a week (if they last that long!)

Note: This is what I also use as a “base” for my other cupcakes. Feel free to add any ingredients to change up the flavour! Enjoy. X

anonymous asked:

What are some of your favorite spots for vegan food in Chicago ?

Note: not all of these places are exclusively vegan so make sure to specify you’re vegan prior to ordering/while ordering: