Vegan Cupcakes Recipe Recipe For Fried Recipe For Stuffed

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VEGAN CUPCAKES



Vegan Cupcakes image

You will love these vegan cupcakes with vanilla frosting! They're super fluffy, moist, and unbelievably delicious. I've made them so many times and they're a real crowd-pleaser. No one will believe they're completely vegan!

Provided by Sina

Categories     Dessert     Snack

Number Of Ingredients 15

1/3 cup vegan butter, softened (at room temperature)
1/2 cup brown sugar
1 pinch salt
1/2 cup almond or soy milk
1 teaspoon apple cider vinegar
1 3/4 cups all-purpose flour
3 tablespoons unsweetened apple sauce
2 teaspoons baking powder
1 teaspoon vanilla extract
nonstick cooking spray
1 cup vegan butter (such as Earth Balance, 2 sticks), softened (at room temparature)
3 cups powdered sugar
2 tablespoons canned full fat coconut milk
1 1/2 teaspoons vanilla extract
vegan sprinkles

Steps:

  • Preheat the oven to 350 °F and line a muffin form with 12 paper muffin paper liners.
  • In a large mixing bowl, combine the softened butter with the sugar and the salt and beat with an electric hand mixer until combined and fluffy. This should take about 2-3 minutes.
  • Then add the remaining ingredients. Beat until well combined. Make sure not to overmix the batter.
  • To prevent the cupcakes from sticking to the muffin liners, spray them with nonstick baking spray after you've placed them in the muffin tray. Then divide the batter evenly among the prepared muffin cups.
  • Bake at 350 °F for 20 minutes, or until a toothpick inserted into the center comes out clean. Transfer them to a cooling rack and let them cool down completely.
  • In the meantime, make the vanilla frosting. Place the softened vegan butter in a medium bowl and beat it with an electric hand mixer until creamy and smooth. This should take about 45 second to 1 minute.
  • Gradually add half of the powdered sugar and beat on low speed. Scrape down the sides of the bowl if needed. Add the canned coconut milk, the vanilla extract, and the remaining powdered sugar. Increase to medium-high speed and beat for about 30-45 seconds, until you've got a fluffy and smooth frosting. Make sure not to overbeat.
  • If your frosting is too thick, add more coconut milk (about 1 tablespoon). If it's too thin for your liking, add extra powdered sugar until you reach your desired consistency (start with ¼ cup).
  • Use a piping bag to evenly divide the frosting on the cupcakes. Add some vegan sprinkles on top if you want.

Nutrition Facts : Calories 401 kcal, Carbohydrate 54 g, Protein 2 g, Fat 20 g, SaturatedFat 4 g, TransFat 4 g, Sodium 167 mg, Fiber 1 g, Sugar 39 g, ServingSize 1 serving

VEGAN CUPCAKES



Vegan Cupcakes image

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

1 tablespoon apple cider vinegar
1 ½ cups almond milk
2 cups all-purpose flour
1 cup white sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup coconut oil, warmed until liquid
1 ¼ teaspoons vanilla extract

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

VEGAN CUPCAKES



Vegan cupcakes image

Make vegan cupcakes with buttercream topping using dairy-free and egg-free ingredients. They make the perfect treat for afternoon tea or a mid-morning snack

Provided by Anna Glover

Categories     Afternoon tea, Dessert, Treat

Time 50m

Yield Makes 12

Number Of Ingredients 11

150ml almond or soy milk
½ tsp cider vinegar
110g vegan butter or sunflower spread
110g caster sugar
1 tsp vanilla extract
110g self-raising flour
½ tsp baking powder
125g vegan butter
250g icing sugar
1¼ tsp vanilla extract
a few drops of vegan food colourings (check the label)

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.

Nutrition Facts : Calories 265 calories, Fat 12 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 30 grams sugar, Fiber 0.4 grams fiber, Protein 1 grams protein, Sodium 0.28 milligram of sodium

VEGAN CREAM-FILLED CHOCOLATE CUPCAKES



Vegan Cream-Filled Chocolate Cupcakes image

Inspired by Hostess cupcakes, these vegan chocolate cupcakes are filled with an eggless meringue made with aquafaba (the cooking liquid from chickpeas) and glazed tops with a shiny chocolate ganache made with soy milk. They're so unbelievably delicious no one will believe they could be vegan. I'm excited for you to try this recipe--it is as fun to make as it is to eat.

Provided by Joanne Chang

Categories     dessert

Time 2h25m

Yield Makes 12 regular cupcakes

Number Of Ingredients 14

1 1/2 cups (210 grams) all-purpose flour
1/2 cup (100 grams) superfine sugar
1/3 cup (40 grams) Dutch-processed cocoa powder
2 tablespoons firmly packed light brown sugar
1 teaspoon baking soda
1/4 teaspoon kosher salt
1/4 cup (55 grams) vegetable oil (such as canola)
1 teaspoon pure vanilla extract
4 ounces (115 grams) vegan semisweet chocolate
1/2 cup (120 grams) plain soy milk
1/4 cup (90 grams) aquafaba (liquid from a can of no-salt-added chickpeas, or homemade)
1/4 cup (50 grams) sugar
1/4 teaspoon pure vanilla extract
1 ounce (30 grams) vegan white chocolate, melted

Steps:

  • For the chocolate cupcakes: Preheat the oven to 350 degrees F and place a rack in the center of the oven. Line a 12-cup regular muffin tin with muffin papers, or oil and flour the cups. Set aside.
  • In a medium bowl, mix together the flour, superfine sugar, cocoa powder, brown sugar, baking soda, and salt. In a separate bowl, whisk together 1 cup (240 grams) cold water, the oil, and the vanilla. Pour the oil mixture into the flour mixture and mix them together with a wooden spoon until the batter is smooth and homogeneous. Pour the batter evenly into the prepared muffin tin cups, filling the cups about three-quarters full.
  • Bake for 18 to 24 minutes, rotating the muffin tin midway through the baking time, until the cupcakes spring back when you touch them lightly in the middle and a cake tester inserted into the middle of a cupcake comes out clean. Let cool in the muffin tin on a wire rack for about 30 minutes, then remove the cupcakes from the tin and let them cool completely directly on the rack.
  • While the cupcakes are baking, make the soy ganache and vegan marshmallow.
  • For the soy ganache: Chop the chocolate and place in a medium metal or heat-proof glass bowl. In a small saucepan, heat the soy milk until just before it comes to a boil, when small bubbles collect along the sides of the pan. Pour the soy milk over the chocolate and let stand for about 30 seconds. Slowly whisk the chocolate and soy milk together until the chocolate is completely melted and the ganache is smooth.
  • Pour the ganache into a small bowl and let it cool to room temperature so that it is cool to the touch but still somewhat liquid. If the ganache firms up too much, rewarm it slightly in the microwave or a bain-marie (see Cook's Note); don't warm it so much that it gets runny.
  • For the vegan marshmallow: Place the aquafaba in a stand mixer fitted with a whisk attachment. Whip on medium-high speed for about 2 minutes, until the aquafaba gets foamy and thick. Slowly add the sugar and vanilla and whip on medium-high for 8 to 10 minutes, until the marshmallow is thick and fluffy. It will take a long time to thicken but once it does, it will magically become exactly like meringue. Use immediately.
  • To assemble: When the cupcakes are completely cool, use a small teaspoon or a spoon handle to scoop out a divot in the center of each cupcake, about 1 1/2 inches deep and 1 inch wide. Set aside the pieces of cake you take out. Fill each hole with a spoonful of the marshmallow and top with a piece of the saved cake. Use an offset spatula or knife to spread the cupcake tops with the ganache, covering them fully.
  • Make a cornet out of parchment paper. A cornet is a small parchment paper cone that you fill with melted chocolate, caramel, or piping icing that you use to write on cakes and cookies. To make a cornet, fold a piece of parchment paper on the diagonal and cut through the fold with a small paring knife so you have two triangles. Position one of the triangles so the longest edge is facing away from you on an angle from lower left to upper right, the shortest edge is on the right, and the middle-length edge is facing down (toward you). Now eyeball the mid-length edge to find the halfway point. Place your left hand at this point and hold it down with your forefinger and thumb. Bend down the top corner, then twist it under so that the point is approximately at the midpoint of the shortest edge and poking out about an inch. You will see the beginning of a cone forming. Slowly roll the parchment down with your right hand while anchoring the opposite tip with your left hand. After you've rolled the whole triangle into a cone, tuck the extended point of the open top inward to hold everything in place.
  • Fill the cornet halfway with the melted chocolate (don't overfill or you will end up with a mess) and roll the top of the cornet closed like a tube of toothpaste, making sure to roll the cornet with the seam on the bottom. Snip the point with scissors or cut it off with a small paring knife to make a tiny opening for the filling to come out.
  • Draw a decorative swirl across each of the cupcakes. Serve immediately or within a few hours of filling.
  • These cupcakes should be eaten the same day they are made.

20 BEST VEGAN CUPCAKES EVER



20 BEST Vegan Cupcakes Ever image

You won't miss the dairy with these vegan cupcake recipes! From chocolate to vanilla to red velvet, everyone will love these vegan treats.

Provided by insanelygood

Categories     Desserts     Recipe Roundup

Number Of Ingredients 20

Classic Vegan Chocolate Cupcakes Recipe
Best Vegan Vanilla Cupcakes EVER
Vegan Lemon Cupcakes
Vegan Tiramisu Cupcakes
Vegan Carrot Cake Cupcakes
Vegan Red Velvet Cupcakes
Vegan Strawberry Cupcakes
Vegan Pumpkin Cupcakes
Vegan Coconut Cupcakes
Vegan Peppermint Chocolate Cupcakes
Vegan Chocolate Cherry Cupcakes
Vegan Banana Blueberry Cupcakes
Vegan Salted Caramel Cupcakes
Blackberry Chocolate Cupcakes
Vegan Peanut Butter Cupcakes
Light and Fluffy Vegan Orange Cupcakes
Vegan Hot Chocolate Cupcakes
Copycat Hostess Cupcakes
1-Bowl Vegan Funfetti Cupcakes
Midnight Blue Velvet Cupcakes

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a vegan cupcake recipe in 30 minutes or less!

Nutrition Facts :

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From chocolatecoveredkatie.com


PERFECT VEGAN VANILLA CUPCAKES - CONNOISSEURUS VEG
2019-12-06 Preheat the oven to 350°F. Line a 12-cup muffin tin with papers. In a large mixing bowl, stir together the flour, sugar, baking powder, and salt. In a separate bowl or large liquid measuring cup, stir together the milk, oil, and vanilla. Use a spoon to form a well in the flour mixture, then pour in the milk mixture.
From connoisseurusveg.com


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