BABY SHOWER CUPCAKES (VEGAN FRIENDLY)
I made these cupcakes for my sister-in-law's Baby Shower. She wasn't finding out what the sex of her baby was until the birth so I used that for the frosting idea (see the picture). I am a strict vegetarian who rarely gets to enjoy special occassion treats so these are vegan so I get to join in the fun :)
Provided by KristinV
Categories Dessert
Time 50m
Yield 12 cupcakes
Number Of Ingredients 15
Steps:
- For Cupcakes:.
- Preheat oven to 180C and line muffin pan with paper liners.
- Whisk 1 cup soy milk and the vinegar together and let sit a few minutes until curdled.
- Beat together the soy milk mixture, oil, sugar, 2 tsp vanilla and the almond essence in a large bowl. Sift in the flour, cornstarch, baking powder, baking soda and 1/4 tsp salt and mix until no large lumps remain.
- Fill cupcake liners two-thirds of the way and bake for 20 to 22 minutes till done. Transfer to a cooling rack and cool completely before frosting.
- FOR THE FROSTING.
- In a bowl mix melted Copha, remaning salt, remaining vanilla, and about 1/3 of the icing sugar.
- Add remaining soy milk and remaining icing sugar alternately. Mix until smooth and creamy.
- Divide frosting into 3 bowls. Make one pink, one blue (desired shade) and leave one white.
- When Cupcakes are cooled use a piping bag to frost 6 cakes pink, 6 blue and use white icing for question marks.
Nutrition Facts : Calories 485.6, Fat 15.4, SaturatedFat 8.3, Sodium 238.5, Carbohydrate 85.3, Fiber 0.8, Sugar 71.7, Protein 2.7
MUCHO MARGARITA CUPCAKES (VEGAN)
Make and share this Mucho Margarita Cupcakes (Vegan) recipe from Food.com.
Provided by MsBindy
Categories Dessert
Time 42m
Yield 12 cupcakes
Number Of Ingredients 19
Steps:
- Cupcakes: Preheat oven to 350 F and line muffin pan with cupcake liners.
- Beat together lime juice, zest, soy milk, oil, tequila, vanilla and sugar.
- Combine the flour, baking soda, baking powder, and salt. Combine into the wet ingredients and mix until smotth.
- Fill liners about 3/4 fill. I use an ice-cream scoop. Baek 20-22 minutes or until toothpick inserted in center comes out clean.
- Transfer cupcakes to a cooling ratck and cook completely before frosting.
- Icing: Blend margarine until soft and fluffy; stir in soy milk, lime juice, tequila and food coloring. Use only the tiniest bit of food coloring.
- Sift in 2 cups confectioners sugar and blend until smooth and creamy. Add additional confectioner sugar if the icing appears too liquidy. Refrigerate until ready to use.
- Spread icing on the cupckaes spreading all the way to the edges.
- Roll the outer edge of the cupcakes in the sugar crystals.
Nutrition Facts : Calories 297.3, Fat 8.8, SaturatedFat 1.2, Sodium 206.7, Carbohydrate 53.6, Fiber 0.5, Sugar 41.4, Protein 2.2
VEGAN CUPCAKES
Make vegan cupcakes with buttercream topping using dairy-free and egg-free ingredients. They make the perfect treat for afternoon tea or a mid-morning snack
Provided by Anna Glover
Categories Afternoon tea, Dessert, Treat
Time 50m
Yield Makes 12
Number Of Ingredients 11
Steps:
- Heat the oven to 180C/160C fan/gas 4. Line the holes of a 12-hole cupcake tin with paper cases. Stir the milk and vinegar in a jug and leave to thicken slightly for a few mins.
- Beat the butter and sugar with an electric whisk until well combined. Whisk in the vanilla, then add the milk a splash at a time, alternating with spoonfuls of the flour. Fold in any remaining flour, the baking powder and a pinch of salt until you get a creamy batter. Don't worry if it looks a little curdled at this stage.
- Divide between the cupcake cases, filling them two-thirds full, and bake for 20 - 25 mins until golden and risen. Leave to cool on a wire rack.
- To make the buttercream, beat the butter, icing sugar and vanilla with an electric whisk until pale and creamy. Divide between bowls and colour with different food colourings until you get desired strength. Spoon or pipe onto the cooled cupcakes.
Nutrition Facts : Calories 265 calories, Fat 12 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 30 grams sugar, Fiber 0.4 grams fiber, Protein 1 grams protein, Sodium 0.28 milligram of sodium
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- Preheat the oven to 350F and line a 12 cup-cupcake tin with cupcake liners. Prepare the vegan buttermilk by whisking together the dairy free milk and apple cider vinegar in a small bowl. Set aside for 5 minutes. If using a stand mixer, make sure you’re using the whisk attachment. Otherwise, you can use a large bowl and a hand mixer.
- In a medium bowl, whisk together the flour, baking powder, and baking soda until combined. Set aside. Add the vegan butter to a large bowl or a stand mixer bowl, along with the sugar. Use a hand mixer or the stand mixer to cream together until the sugar has almost dissolved, about 2 minutes. Add in the unsweetened applesauce and vanilla extract (and optional vanilla powder), and cream again until combined. Sift in half of dry ingredients and half of the vegan buttermilk mixture, and use the stand mixer or hand mixer to mix together on medium speed. Add in the remaining dry ingredients and buttermilk mixture, and mix only until the dry ingredients have JUST combined.
- Use a large cookie scoop or a spoon to fill each cupcake liner about 2/3 of the way full. Place the cupcake tin into the oven and bake for 18-20 minutes, or until the toothpick comes out clean. Another way to test this is the tops of the cupcakes should be lightly golden and the cupcake should spring back at a light touch.
- Remove from the oven and allow the cupcakes to cool completely before making the vegan buttercream frosting.
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