Vegan Apple Cider Cupcakes Recipes

VEGAN APPLE CIDER CUPCAKES

Steps:

• Preheat the oven to 350°F. Line a muffin tray with cupcake liners.
• Place apple cider, agar agar, cinnamon sticks, cloves and allspice in a small saucepan. If using agar flakes, let mixture soak for 10 minutes; if using powder, proceed to the next step.
• Sift together flour, baking powder, baking soda and salt.
• In a separate bowl, mix together the apple butter, maple syrup, sugar, vegetable oil, apple cider vinegar and vanilla.
• Bring the apple cider mixture to a boil, then lower heat to bring it to a low rolling boil, careful not to let it boil over. Boil for about 15 minutes, until the cider is reduced to 1 1/4 cups and the agar agar is dissolved. (If the cider hasn't reduced enough, boil longer. If it has reduced too much, add extra apple cider to make up for the difference.) Stir frequently because the agar agar tends to stick to the sides of the pan.
• Strain the apple cider and discard the spices. Let cool to lukewarm, then add the apple cider to the apple butter mixture and mix well. Add the flour mixture to the wet ingredients in roughly three batches, mixing well after each addition.
• Spray the cupcake liners with nonstick cooking spray. Fill each liner three-quarters full. Bake for 22 to 25 minutes, until a toothpick inserted into the center of a cupcake comes out clean.
• Transfer to a cooling rack and let cool completely before frosting.
• To assemble:
• Pipe the buttercream or agave icing onto the cupcakes and sprinkle some cinnamon or cinnamon sugar on top of it. Use a spoon to drizzle the caramel over the frosting. It would be cute to stick a cinnamon stick into the frosting if you are feeling fancy-pants.

VEGAN CUPCAKES

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.

VEGAN CUPCAKES

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.

VEGAN APPLE CIDER CUPCAKES

Steps:

• Preheat the oven to 350 degrees. Line a cupcake tin with cupcake liners.
• In a large mixing bowl, whisk together the flour, baking soda and powder, spices, and salt. In a stand mixer with the paddle attachment, combine the sugars, applesauce, apple cider, and vanilla until smooth. On medium speed, slowly add the dry mixture into the wet until no flour streaks remain (making sure not to over mix). Use a small cookie scoop to distribute two scoops of batter into each cupcake liner.
• Bake cupcakes for 20-25 minutes until toothpick inserted comes out clean (a few moist crumbs is fine). Allow cupcakes to cool completely before frosting.
• While cupcakes are cooling, prepare the frosting. Using the stand mixer again with the paddle attachment, combine the vegan butter, powdered sugar, and cinnamon. Mix on medium speed. While mixing, slowly pour in milk and vanilla until creamy.
• Frost each cupcakes and garnish with a dash of cinnamon.

VEGAN VANILLA CUPCAKES WITH RAINBOW SPRINKLE FROSTING RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Grease 10 cups of a muffin tin or line with paper liners.
• In a large bowl, cream together the granulated sugar and coconut oil with an electric hand mixer until smooth.
• Add the flour, baking soda, baking powder, salt, vanilla, apple cider vinegar, applesauce, and almond milk, and stir with a rubber spatula until well combined.
• Use an ice cream scoop to fill the muffin cups 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 beat to combine. Sift in the rest of the powdered sugar and the vanilla and beat until smooth.
• Fold in the sprinkles with a rubber spatula.
• Place a large zip-top bag in a tall glass. Scoop a good amount of frosting into the bag. Squeeze all of the frosting into a corner of the bag, then snip off that corner.
• Pipe the frosting onto the cupcakes in a spiral pattern
• Enjoy!

APPLE CIDER CUPCAKES RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• In a large bowl, whisk together the brown sugar, granulated sugar, salt, olive oil, and vanilla.
• Whisk in the eggs, 1 at a time, until fully incorporated.
• Add the baking soda, cinnamon, half of the flour, and half of the cider and whisk to combine.
• Add the remaining flour and the rest of the cider and whisk until completely combined.
• Line a 12-cup muffin tin with paper liners. Pour the batter into the muffin tin, filling each cup about ⅔ full.
• Bake for 20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Let cool.
• Make the frosting: In a large bowl, cream the butter and cream cheese together with an electric hand mixer until light and fluffy, about 5 minutes.
• Add the powdered sugar in 3 to 4 additions, mixing in between each until incorporated.
• Add the cinnamon, apple cider, and vanilla and mix to combine.
• Transfer the frosting to a piping bag or zip-top bag.
• Pipe the frosting onto the cupcakes. Top with a sprinkle of cinnamon.
• Enjoy!