Organic Cupcakes Recipes
VEGAN CUPCAKES
These taste amazing and are quick to make! You can play around and substitute different milks, oils and extracts; just about any will work. I've listed my favorites. Unfortunately, this recipe doesn't rise well as a cake, but cupcakes are more fun anyway! These are great with a simple frosting of cocoa powder, powdered sugar and orange juice.
Provided by cornfairy
Categories Desserts Cakes Cupcake Recipes
Time 25m
Yield 18
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with 18 paper baking cups.
- Measure the apple cider vinegar into a 2 cup measuring cup. Fill with almond milk to make 1 1/2 cups. Let stand until curdled, about 5 minutes. In a large bowl, Whisk together the flour, sugar, baking powder, baking soda and salt. In a separate bowl, whisk together the almond milk mixture, coconut oil and vanilla. Pour the wet ingredients into the dry ingredients and stir just until blended. Spoon the batter into the prepared cups, dividing evenly.
- Bake in the preheated oven until the tops spring back when lightly pressed, 15 to 20 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter. Frost with desired frosting.
Nutrition Facts : Calories 152.4 calories, Carbohydrate 22.6 g, Fat 6.4 g, Fiber 0.5 g, Protein 1.5 g, SaturatedFat 5.3 g, Sodium 167.4 mg, Sugar 11.8 g
ORGANIC CHOCOLATE CUPCAKES
I make these with all organic/ natural ingredients. They taste just like they came out of a box, and the cupcakes have no egg and no dairy so they are a nice treat for anyone with allergies. For the best flavor use extra virgin coconut oil. I served these at my 5 year olds birthday party, along with store bought brownies. We brought most of the brownies home, the cupcakes were all gone :)
Provided by jake ryleysmommy
Categories Dessert
Time 30m
Yield 55 mini muffins
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- Sift all the dry ingredients together in a large bowl.
- Add oil, water, vinegar and vanilla.
- Fill well greased mini muffin tins 2/3 full with mixture. Or use cupcake papers for easier removal, and nicer presentation.
- Bake 10-15 minutes. Until toothpick comes out clean.
- Cool completely.
- Meanwhile, beat whipping cream and powdered sugar in small bowl at high speed, until stiff peaks form. Gently stir in 1 teaspoon vanilla.
- Top cooled cupcakes with icing and serve, or refrigerate until needed.
Nutrition Facts : Calories 96.7, Fat 4.4, SaturatedFat 3.3, Cholesterol 5.9, Sodium 90.2, Carbohydrate 13.6, Fiber 0.3, Sugar 7.8, Protein 0.9
ORGANIC CUPCAKES
Provided by Food Network
Time 45m
Yield 24 cupcakes
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F. Place the paper baking cups into the cupcake molds.
- Melt the chocolate in adding it to a small glass bowl set over a simmering saucepan of water and stirring until it melts. Stir in the milk to thin it out a bit.
- Follow the package instructions and prepare the vanilla cake mix. Blend the cake mix with 3 eggs, 2/3 cup milk, and 1/2 cup oil. Pour 1/2 the mix in a separate bowl. Mix the melted chocolate into one of the bowls and stir for a couple of minutes, until you have reached a nice dark colored mix.
- In each cupcake mold, use 1/2 vanilla and 1/2 chocolate mix, bake for 20 to 25 minutes.
- Serve with a sprinkle of confectioners' sugar.
Nutrition Facts : Calories 156, Fat 8.5 grams, SaturatedFat 2 grams, Cholesterol 27 milligrams, Sodium 135 milligrams, Carbohydrate 19 grams, Fiber 0.5 grams, Protein 2 grams, Sugar 11 grams
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