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
GINGER ORANGE CUPCAKES
Make and share this Ginger Orange Cupcakes recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h20m
Yield 12 cupcakes
Number Of Ingredients 13
Steps:
- Preheat oven to 325°; insert liners into cupcake pans .
- In a bowl, sift flour, baking powder, salt, and baking soda.
- Add butter and sugar to the bowl of a stand mixer with the paddle attachment, beat at medium speed until mixture is light and airy.
- Reduce speed to low, add eggs in one at a time, mixing well.
- Add in half the orange juice and the ginger to the batter.
- Gradually add half the amount of dry ingredients, mixing until just incorporated; add in remaining orange juice and remaining half of dry ingredients, mixing until batter is smooth (don't overmix).
- Fill the cupcake liners 2/3 full; bake for 20-25 minutes, or until cupcakes are springy to the touch and a pick comes out clean.
- Remove from oven and cool on wire rack for 10 minutes.
- Make the glaze: Add orange juice, lemon juice, and powdered sugar into a small saucepan on low heat, mixing for about 2 minutes until liquids slightly evaporate.
- Remove from heat and glaze cupcakes with a tablespoon each.
- Wait about 5 minutes for glaze to cool and harden before topping with peeled tangerine wedge.
Nutrition Facts : Calories 326.3, Fat 9.2, SaturatedFat 5.3, Cholesterol 66.8, Sodium 252, Carbohydrate 56.6, Fiber 0.9, Sugar 31.9, Protein 5
VEGAN CHOCOLATE CUPCAKES
Vegans have made amazing discoveries in the field of eggless baking. This is a boon not just for folks who abstain from animal products, but also for those who have dairy allergies. This recipe, adapted from "Vegan Cupcakes Take Over the World," by Isa Chandra Moskowitz and Terry Hope Romero, makes cupcakes that are moist and sweet and dark with cocoa.
Provided by Pete Wells
Categories easy, weekday, dessert
Time 40m
Yield Makes 12 cupcakes
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 and prepare a dozen muffin cups - either outfit a muffin pan with paper or foil liners, or use a baking sheet and set out 12 paper liners nested inside foil liners, or else use silicone muffin cups.
- In a large mixing bowl, stir together the soy or rice milk, vinegar, sugar, vegetable oil and vanilla extract. In another bowl, stir together the flour, cocoa powder, baking soda, baking powder and salt. Sift the dry ingredients into the wet ingredients, pausing two or three times to stir, and keep stirring until all the large lumps are gone.
- Pour the batter into the cupcake liners until they are about two-thirds full. Bake until a toothpick inserted into the center comes out clean, about 20 minutes. Cool on a wire rack.
- When cool, whisk the chocolate glaze ingredients until smooth and spread the glaze on the cupcakes. If you choose, top with sprinkles.
Nutrition Facts : @context http, Calories 203, UnsaturatedFat 6 grams, Carbohydrate 35 grams, Fat 7 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 153 milligrams, Sugar 24 grams, TransFat 0 grams
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