Vegan Creme Brulee Buttermilk Cupcakes Recipes

VEGAN VANILLA CUPCAKES

Vegan Vanilla Cupcakes image

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

Ingredients

Nonstick cooking spray
2 1/4 cups all-purpose flour
1 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 1/2 cups unsweetened vanilla almond milk (refrigerated, not shelf stable)
1/2 cup packed light brown sugar
1/2 cup vegetable oil
2 teaspoons pure vanilla extract
1/2 cup vegan margarine
3 cups confectioners' sugar
2 tablespoons unsweetened vanilla almond milk
1/2 teaspoon pure vanilla extract

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.

CREME BRULEE-FLAVORED CUPCAKES

Creme Brulee-Flavored Cupcakes image

An easy recipe for creme brulee cupcakes that dresses up an ordinary box of cake mix.

Provided by Liz E Lizard

Time 1h

Yield 24

Number Of Ingredients 9

Ingredients

1 (16.25 ounce) package white cake mix
1 ¼ cups water
½ cup caramel ice cream topping
⅓ cup oil
3 large eggs
3 teaspoons vanilla extract, divided
2 pints heavy whipping cream
½ cup brown sugar
1 teaspoon turbinado sugar (such as Sugar in the Raw®), or to taste

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners.
Mix cake mix, water, caramel topping, oil, eggs, and 2 teaspoons vanilla extract in large bowl with mixer on medium speed or beat vigorously by hand, about 2 minutes. Spoon batter into the prepared muffin cups.
Bake in the preheated oven until a toothpick inserted in the center comes out clean, 14 to 19 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack and let cool completely, about 20 minutes.
Meanwhile, mix whipping cream and brown sugar together with an electric mixer until sugar has dissolved. Add remaining 1 teaspoon vanilla and continue mixing until peaks appear in the cream.
Frost cooled cupcakes and sprinkle with turbinado sugar.

Nutrition Facts : Calories 291.3 calories, Carbohydrate 25.3 g, Cholesterol 77.7 mg, Fat 20.5 g, Fiber 0.2 g, Protein 2.6 g, SaturatedFat 10 g, Sodium 176.7 mg, Sugar 15.2 g

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