Vegan Halloween Chocolate Cupcakes With Vegan Matcha Icing Food

VEGAN CHOCOLATE CUPCAKES WITH VANILLA FROSTING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease 15 individual muffin cups or line cups with paper liners.
• Combine flour, sugar, cocoa powder, baking soda, and salt in a large bowl. Pour in water, oil, vanilla extract, and vinegar. Mix well into a smooth batter. Spoon batter into the prepared muffin cups, filling each 2/3 full.
• Bake in the preheated oven until tops spring back when lightly pressed, 20 to 30 minutes. Cool in the muffin cups for 5 minutes. Transfer to a wire rack and let cool, about 20 minutes.
• Cream margarine in a bowl with an electric mixer until soft and fluffy, about 1 minute. Add 1/2 of the confectioners' sugar, 1 tablespoon at a time, while electric mixture is running on low speed. Beat in vanilla soy milk and 1/2 teaspoon vanilla extract. Beat in remaining confectioners' sugar until frosting has desired consistency.
• Spoon frosting into a piping bag and pipe over cupcakes. Decorate with sprinkles.

VEGAN HALLOWEEN CHOCOLATE CUPCAKES WITH VEGAN MATCHA ICING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Place liners into a 12-cup muffin tin.
• Combine flour, sugar, cocoa powder, baking powder, espresso powder, baking soda, and salt in a large bowl. Sift flour mixture into another bowl and sift again back to the first bowl. Add almond milk, oil, vinegar, and vanilla extract and beat using an electric mixer on medium speed until well combined. Fill each lined muffin cup 1/3 full of batter.
• Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 20 to 25 minutes.
• While cupcakes are baking, sift confectioners' sugar into a bowl and add matcha powder. Whisk together to blend. Add almond extract and vanilla extract and stir to combine. Mix in almond milk 1 teaspoon at a time using a whisk or spoon until icing reaches a good spreading consistency.
• Allow cupcakes to cool completely before icing, about 1 hour.

VEGAN CHOCOLATE CUPCAKES WITH CHOCOLATE FROSTING

Steps:

• °. Add 12 cupcake liners to your muffin tin and set aside
• Add all the chocolate peanut butter filling ingredients to a medium bowl and whisk until smooth, then set aside.
• Add all the dry ingredients to a large mixing bowl ( first 7 ingredients listed) and whisk until combined. Make a well in the centre of the dry ingredients and start adding the wet ingredients in order listed above. Whisk everything until smooth.
• Add approximately 1 heaped tablespoon of batter followed by 1 and 1/2 tablespoons of the filling. If you have left over filling just evenly distribute the rest. Now add a tablespoon of batter to top of each cupcake until it is gone.
• or until tops of cupcakes are just firm to the touch. Cool in tray for a couple of minutes then remove to cooling rack and COOL COMPLETELY BEFORE ICING.
• Mix all the chocolate frosting ingredients, except icing sugar in a small bowl. Now whisk in the icing sugar until everything is combined and smooth. set aside until cupcakes are ready to glaze. When cupcakes are ready to ice make sure to whisk the chocolate frosting again.
• ! When the icing is set it will be dry to the touch

VEGAN GLUTEN FREE VANILLA CUPCAKES

Steps:

• Preheat the oven to 350°F (180°C) and line a cupcake tray with 12 cupcake liners.
• Add gluten free all purpose flour, white granulated sugar, baking soda and salt to a mixing bowl and mix together.
• Add soy milk, canola oil, vanilla extract and distilled white vinegar. Mix into a batter.
• Divide the batter evenly between 12 cupcake liners.
• Bake for 25 minutes. Check with a toothpick to see if they're done: insert the toothpick into the center of one of the cupcakes, it should come out clean.
• Let the cupcakes cool in the tray for a few minutes before transferring the cupcakes to a wire cooling rack to cool completely.
• Add vegan butter, powdered sugar, vanilla extract and 2 tablespoons soy milk to the bowl of your stand mixer and starting at slow speed, gradually increase speed until the frosting is thick and smooth. If the frosting is too thick, add the remaining tablespoon of soy milk.
• When the cupcakes are completely cool, pipe on the frosting and add sprinkles to the top.

VEGAN DARK CHOCOLATE CUPCAKES WITH FROSTING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line muffin tin(s) with paper liners.
• In medium bowl, pour boiling water over cocoa, and whisk until smooth. Let mixture cool. Sift together flour, baking soda, baking powder and salt; set aside.
• In a large bowl, cream margarine and sugar together until light and fluffy. Beat in the applesauce, then stir in vanilla. Add the flour mixture alternately with the cocoa mixture. Pour mixture into prepared muffin cups, filling each 2/3 full. (If making a cake instead of cupcakes, use 3- 9 inch pans, coated with non-stick spray.).
• Bake in preheated oven for 20 to 25 minutes (or 25-30 mins for a cake). Allow to cool.
• Beat the shortening and margarine together until well combined and fluffy. Add the sugar and beat for about 3 more minutes. Add the vanilla and soy milk, and beat for another 5 to 7 minutes until fluffy. Adjust with more soy milk or confectioners' sugar if necessary. Frost cupcakes once they are completely cooled.

VEGAN CHOCOLATE CUPCAKES WITH VEGAN VANILLA FROSTING!

Steps:

• Preheat oven to 350°F.
• In a bowl whisk together soy milk and vinegar, set aside to allow curdling.
• Add sugar, oil and vanilla extract to the soy milk mixture and beat until it's foamy.
• In a seperate bowl sift together flour, cocoa powder, baking soda an dpowder, and salt.
• Add in two batches to thewet ingredients, beating until no large lumps remain.
• Pour into lined cupcakes filling about 3/4 full.
• For the frosting: mix margarine, soy milk, and vanilla.
• Blend in sugar until creamy enough to your preference.