Vegan Cupcake recipe?!
:)
Oh, and don't post any that you haven't tried. I don't want to make something nasty.
Answers: I want to make some vegan vanilla cupcakes. Anyone have any recipes they'd like to share? Frosting too.
:)
Oh, and don't post any that you haven't tried. I don't want to make something nasty.
basic vegan vanilla cupcake base
1 cup soy milk
1 tsp apple cider vinegar
1 3/4 cups all-purpose flour
2 Tbsp cornstarch
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/3 cup canola oil
3/4 cup sugar
2 1/4 tsp vanilla extract
Preheat the oven to 350F and line muffin pan with cupcake liners.
Whisk the soy milk and vinegar a measuring cup and set aside a few minutes to get good and curdled.
In a large bowl, sift the flour, cornstarch, baking powder, baking soda and salt. Stir to combine.
In a separate large bowl, beat together the soy milk mixture, oil, sugar and vanilla. Stir the dry ingredients and mix until no large lumps remain.
Fill cupcake liners two-thirds full and bake for 20-22 minutes till done. Transfer to a cooling rack and let cool completely before frosting.
Basic (Vegan) Chocolate Cupcake
1 cup soy milk
1 teaspoon apple cider vinegar
3/4 cup granulated sugar
1/3 cup canola oil
1 teaspoon vanilla extract
1/2 teaspoon almond extract, chocolate extract, or more vanilla extract
1 cup all-purpose flour
1/3 cup cocoa powder, Dutch-processed or regular
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
Vegan Fluffy Buttercream Frosting
INSTRUCTIONS
Preheat oven to 350°F and line a muffin pan with paper or foil liners.
Whisk together the soy milk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add the sugar, oil, vanilla extract, and other extract, if using, to the soy milk mixture and beat until foamy. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Add in two batches to wet ingredients and beat until no large lumps remain (a few tiny lumps are OK).
Pour into liners, filling 3/4 of the way. Bake 18 to 20 minutes, until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely.
Variation:Cookies ‘n’ Cream Cupcakes (pictured): Mix into cupcake batter 1 cup (about 10 cookies; chop first, then measure) of coarsely chopped vegan chocolate cream-filled sandwich cookies, like Newman-O’s. Bake as directed.
Fluffy White Cupcakes
makes 22 cupcakes
1 TB apple cider vinegar
1 ? scant cups plain soymilk
2 1/8 cups flour
2 tsp. baking powder
? tsp. baking soda
? tsp. kosher salt
1 1/8 cups sugar
? cup oil
1 ? tsp. vanilla extract
? tsp. coconut extract
Preheat the oven to 350o. Spray 22 muffin cups with nonstick spray or line with paper cupcake liners (I like to spray the inside of the muffin papers with nonstick spray to help the cupcakes release). Set aside.
Place the apple cider vinegar in the bottom of a liquid measuring cup and fill the cup with soymilk to equal 1 ? cups. Stir well and set aside (the mixture will curdle).
In a large mixing bowl, stir together the flour, sugar, baking powder, baking soda, and salt. In another mixing bowl whisk together the soymilk mixture, canola oil, vanilla, and coconut extract. Add the wet to the dry ingredients and beat until smooth using a hand-held mixer, stopping once to scrape down the sides of the bowl.
Fill each muffin cup with ? cup of batter. Bake for 15 to 20 minutes, until a cake tester inserted in the middle of a cupcake comes out clean.
Let cool in the pans for 5 minutes, then remove cupcakes from the pan and place on a wire rack. Let the cupcakes cool completely before frosting.
Hope i helped!
lol this sounds really good but i dont have your answer and im sorry. but hey!!!! you can do anything if your heart and mind into it.
I made those last weekend, I got the recipe form online, http://shmooedfood.blogspot.com/2006/01/...
the icing is super easy to make. and i found that online too.