Vegan Cupcakes

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At the beginning of September, in celebration of my Dad’s birthday, my mother-in-law’s birthday, and my parents’ anniversary I made my first batch of Vegan Vanilla Cupcakes.  And they were awesome!

So here’s how I did it.  I took my inspiration from a fantastic cookbook:  Vegan Cupcakes Take Over the World.

Awesome Vanilla Cupcakes that just happen to be Vegan:

  • 1 c unsweetened almond milk (you could also use soy or whatever your favorite vegan milk is)
  • 1 tsp apple cider vinegar
  • 1 1/4 c all purpose flour
  • 2 Tbsp cornstarch
  • 3/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt (increase salt to 1/2 tsp if using oil instead of margarine)
  • 1/2 c nonhydrogenated margarine (I use Earth Balance sticks), softened, OR 1/3 c canola oil
  • 3/4 c granulated sugar
  • 2 tsps vanilla
  • 1/4 tsp almond, caramel or more vanilla extract (I used more vanilla)

Prehaet oven to 350 and line muffin pan with 12 cupcake liners

Whisk the almond milk and vinegar in a measuring cup and set aside a few mins so it curdles.  (Like making homemade buttermilk)

Sift the flour, cornstarch, baking powder, baking soda and salt into a large bowl and mix.

In a seperate large bowl, use a handheld mixer at medium speed to cream the margarine and sugar for about 2 mins until light and fluffy. Don’t beat past 2 mins. Beat in the vanilla and other extract, then alternate beating in the soy milk mixture and dry ingredients, stopping to scrape down the sides of the bowl.

If using oil, beat together the soy milk mixture, oil, sugar, vanilla, and other extract in a large bowl. Sift in the dry ingredients and mix until no large lumps remain. Fill 12 liners 2/3 full and bake for 20-22 mins until done. Allow to cool on rack before frosting.

Awesome Fluffy Buttercream Frosting that happens to be Vegan:
1/2 c nonhydrogenated shortening
1/2 c nonhydorgenated margarine
3 1/2 c powdered sugar, sift if lumpy
1 1/2 tsp vanilla extract
1/4 c almond milk (you could also use soy or whatever your favorite vegan milk is and this could also be done with the creamer version of your favorite vegan milk)
Beat margarine and shortening together until light and fluffy. Add the sugar and beat 3 more mins. Add the vanilla and almond milk, beat for another 5-7 mins til fluffy. This makes A LOT of frosting. For calories sake I usually halve this and it’s still a decent amount of frosting per cupcake.  You can also freeze half the frosting for another time.

Once the cupcakes cool it is time to frost them.  Put above frosting in a large ziplock back and seal the back.  Then cut, at an angle, one of the bottom corners of the bag.  This makes an instant disposable piping bag.  Now place tip (corner) of ziplock on top of the cupcake, gently squeeze the bag and make a swirled pattern on top.  Enjoy!

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About Living Well

I am a vegan who loves food and loves life. Why am I vegan? Vegan living seemed to be a holistic way to live. Choosing to live as a vegan is helping me to live more environmentally conscious, more ethically, and more healthy. That said, I still wanted to be able to have foods that I loved. This site will be a place that I share ideas on living well and share vegan recipes. Some recipes are naturally vegan; other recipes I will take and veganize them. My influences in cooking are from my Granny (who is now 96 years old) who taught me how to make homemade buttermilk biscuits, syrup cookies, okra, and other southern comfort favorites; my mom, who knows how to host, and from living in places like London, Spain, and Costa Rica. When I am not cooking I am a professional artist. Cooking is just one more way I get to be creative. May these recipes inspire you, and may they always be delicious! P.S. If you want to check out my art, you can visit my website at: www.GraceWorksStudio.org.

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