VEGAN VANILLA CUPCAKES
There are no tricks to these satisfying dairy- and egg-free cupcakes. Be sure to use refrigerated soy or almond milk instead of the shelf-stable kind-there are fewer additives, which can greatly affect the final texture and taste of a recipe.
Provided by Food Network Kitchen
Categories dessert
Time 45m
Yield 12 cupcakes
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners and spray the liners with nonstick cooking spray.
- For the cake: Whisk together the flour, granulated sugar, baking powder, baking soda and salt in a medium bowl. Whisk together the almond milk, brown sugar, oil and vanilla in another medium bowl. Add the almond milk mixture to the flour mixture and gently fold until just combined (it's OK if there are lumps). Divide the batter evenly among the prepared liners.
- Bake the cupcakes until they are golden brown and bounce back when pressed and a toothpick inserted in the center comes out clean, 20 to 22 minutes. Let cool in the pan for a few minutes, then transfer to a rack to cool completely.
- For the frosting: Beat the margarine on medium-high in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a hand mixer) until smooth, about 1 minute. Add the confectioners' sugar, almond milk and vanilla and beat on low until the frosting comes together and is smooth, about 1 minute.
- Frost and decorate the cupcakes as desired.
VEGAN CHOCOLATE CUPCAKES WITH CHOCOLATE FROSTING RECIPE BY TASTY
Here's what you need: organic granulated sugar, refined coconut oil, unsweetened cocoa powder, all-purpose flour, baking soda, baking powder, salt, vanilla extract, unsweetened almond milk, vegan chocolate chips, vegan butter, unsweetened cocoa powder, organic powdered sugar, vanilla extract, rainbow sprinkle
Provided by Rachel Gaewski
Categories Bakery Goods
Yield 12 cupcakes
Number Of Ingredients 15
Steps:
- Preheat the oven to 350°F (180°C).
- Grease a 12-cup muffin tin or line with paper liners.
- In a large bowl, cream together the sugar and coconut oil with an electric hand mixer until smooth.
- Sift in the cocoa powder, then add the flour, baking soda, baking powder, salt, vanilla, and almond milk, and stir with a rubber spatula until well combined. Fold in the chocolate chips.
- Use an ice cream scoop to fill each muffin cup about ¾ of the way.
- Bake for 20- 25 minutes, until a toothpick inserted in the center of a cupcake comes out clean
- Make the frosting: In a large bowl, cream the vegan butter with an electric hand mixer until smooth.
- Sift in half the powdered sugar and continue to beat. Sift in the rest of the powdered sugar and beat again.
- Sift in the cocoa powder and vanilla and beat until smooth.
- Use a butter knife to spread the frosting onto the cupcakes, creating a flat top with smooth sides.
- Place the sprinkles in a shallow dish. Roll the edges of the cupcakes in the sprinkles.
- Enjoy!
Nutrition Facts : Calories 445 calories, Carbohydrate 52 grams, Fat 25 grams, Fiber 2 grams, Protein 3 grams, Sugar 37 grams
VEGAN RED VELVET CUPCAKES WITH CREAM CHEESE FROSTING RECIPE BY TASTY
Here's what you need: unsweetened almond milk, lemon juice, organic granulated sugar, refined coconut oil, all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, salt, vanilla extract, apple cider vinegar, red food coloring, unsweetened applesauce, vegan butter, vegan cream cheese, powdered sugar, vanilla extract, lemon zest
Provided by Rachel Gaewski
Categories Bakery Goods
Yield 12 cupcakes
Number Of Ingredients 18
Steps:
- Preheat the oven to 350°F (180°C).
- Grease a 12-cup muffin tin or line with paper liners.
- In a liquid measuring cup or small bowl, combine the almond milk and lemon juice, stir with a fork, and set aside for 5-8 minutes until it appears curdled.
- In a large bowl, cream together the sugar and coconut oil with an electric hand mixer until smooth.
- Add the the flour, cocoa powder, baking soda, baking powder, salt, vanilla, apple cider vinegar, red food coloring, applesauce, and almond milk mixture, and stir with a rubber spatula until well combined.
- Use an ice cream scoop to fill each muffin cup about ¾ of the way.
- Bake for 20- 25 minutes, until a toothpick inserted in the center of a cupcake comes out clean
- Make the frosting: In a large bowl, cream the vegan butter with an electric hand mixer until smooth. Add the vegan cream cheese. Sift in half the powdered sugar and beat to combine. Sift in the rest of the powdered sugar and beat again.
- Fold in the vanilla and lemon zest with a rubber spatula until well combined.
- Scoop about 2 tablespoons of frosting onto each cupcake and smooth out with a butter knife. Use a wooden skewer and more red food coloring to decorate to your liking.
- Enjoy!
Nutrition Facts : Calories 386 calories, Carbohydrate 49 grams, Fat 19 grams, Fiber 2 grams, Protein 4 grams, Sugar 36 grams
VEGAN PUMPKIN CUPCAKES WITH MAPLE FROSTING RECIPE BY TASTY
Here's what you need: organic dark brown sugar, refined coconut oil, all-purpose flour, baking soda, baking powder, pumpkin spice, cinnamon, vanilla extract, salt, lemon zest, pumpkin puree, unsweetened almond milk, vegan butter, powdered sugar, maple syrup, vanilla extract
Provided by Rachel Gaewski
Categories Bakery Goods
Yield 12 cupcakes
Number Of Ingredients 16
Steps:
- Preheat the oven to 350°F (180°C).
- Grease a 12-cup muffin tin or line with paper liners.
- In a large bowl, cream together the brown sugar and coconut oil with an electric hand mixer until smooth.
- Add the flour, baking soda, baking powder, pumpkin spice, cinnamon, vanilla, salt, lemon zest, pumpkin puree, and almond milk, and stir with a rubber spatula until well combined.
- Use an ice cream scoop to fill each muffin cup about ¾ of the way.
- Bake for 20- 25 minutes, until a toothpick inserted in the center of a cupcake comes out clean.
- Make the frosting: In a large bowl, cream the vegan butter with an electric hand mixer until smooth. Sift in half the powdered sugar and continue to beat. Sift in the rest of the powdered sugar and beat again.
- Fold in the maple syrup and vanilla with a rubber spatula until well combined.
- Fold a piece of tape around the one of the bottom corners of a large zip-top bag. Then cut a ¼ inch slit along one edge of the corner.
- Put the zip-top bag in a tall glass and scoop a good amount of frosting into the bag. Squeeze all of the frosting toward the taped corner of the bag.
- Decorate the cupcakes by frosting small loops resembling petals on top.
- Enjoy!
Nutrition Facts : Calories 380 calories, Carbohydrate 45 grams, Fat 21 grams, Fiber 0 grams, Protein 1 gram, Sugar 34 grams
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