Vegan Cupcakes Recipe Recipe For Fried

facebook share image   twitter share image   pinterest share image   E-Mail share image

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

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.

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

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

Make and share this Vegan Cupcakes recipe from Food.com.

Provided by swirlycinnacakes

Categories     Dessert

Time 40m

Yield 12 serving(s)

Number Of Ingredients 10

1 cup soymilk
1 teaspoon apple cider vinegar
1 3/4 cups all-purpose flour
2 tablespoons cornstarch
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup canola oil
3/4 cup sugar
2 1/4 teaspoons vanilla extract

Steps:

  • Preheat the oven to 350F and line muffin pan with cupcake liners.
  • Whisk the soy milk and vinegar a measuring cup and set aside a few minutes to get good and curdled.
  • In a large bowl, sift the flour, cornstarch, baking powder, baking soda and salt. Stir to combine.
  • In a separate large bowl, beat together the soy milk mixture, oil, sugar and vanilla. Stir the dry ingredients and mix until no large lumps remain.
  • Fill cupcake liners two-thirds full and bake for 20-22 minutes till done. Transfer to a cooling rack and let cool completely before frosting.

Nutrition Facts : Calories 186.7, Fat 6.6, SaturatedFat 0.5, Sodium 183.1, Carbohydrate 29.1, Fiber 0.6, Sugar 13.4, Protein 2.5

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 :

VEGAN CHOCOLATE CUPCAKES



Vegan Chocolate Cupcakes image

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

1 cup soy or rice milk
1 teaspoon vinegar
3/4 cup sugar
1/3 cup vegetable oil
1 1/2 teaspoons vanilla extract
1 cup flour
1/3 cup cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup confectioners' sugar
1/4 cup cocoa powder, sifted
3 tablespoons soy or rice milk
Chocolate sprinkles (optional)

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

VEGAN RED VELVET CUPCAKES



Vegan Red Velvet Cupcakes image

Just awesome. Easy and tasty. Frost with vegan cream cheese frosting.

Provided by Christy Gofron

Categories     Desserts     Cakes     Cupcake Recipes     Chocolate

Time 45m

Yield 24

Number Of Ingredients 12

2 cups soy milk
2 teaspoons apple cider vinegar
⅓ cup applesauce
¼ cup vegetable oil
¼ cup beet juice
2 teaspoons vanilla extract
2 ½ cups all-purpose flour
1 ⅔ cups white sugar
¼ cup cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line 2 muffin tins with cupcake liners.
  • Stir soy milk and apple cider vinegar together in a large bowl. Let stand until curdled, about 5 minutes. Mix in applesauce, oil, beet juice, and vanilla extract.
  • Combine flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl. Whisk to remove lumps. Pour in soy milk mixture; stir until batter is just combined.
  • Fill each cupcake liner 3/4 full with batter.
  • Bake in the preheated oven until the top springs back to the touch and a toothpick inserted into the center comes out clean, about 20 minutes. Cool for 5 minutes. Remove from the tins and place on wire racks until completely cool.

Nutrition Facts : Calories 137.7 calories, Carbohydrate 26.3 g, Fat 2.9 g, Fiber 0.8 g, Protein 2.2 g, SaturatedFat 0.5 g, Sodium 185.4 mg, Sugar 15.1 g

GLUTEN-FREE, VEGAN, BANANA-CHOCOLATE CUPCAKES



Gluten-Free, Vegan, Banana-Chocolate Cupcakes image

Finally, a vegan and gluten-free cupcake that is moist and tasty! Add your favorite vegan or gluten-free icing! I used an Oreo® icing, so it was vegan but not gluten-free.

Provided by VirWeber

Categories     Desserts     Fruit Dessert Recipes     Banana Dessert Recipes

Time 38m

Yield 18

Number Of Ingredients 12

3 ¾ cups gluten-free flour blend
1 cup white sugar
¼ cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
1 very ripe banana
1 cup freshly brewed coffee, cooled to room-temperature
⅓ cup canola oil
1 ½ tablespoons almond milk
1 tablespoon apple cider vinegar
2 teaspoons vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
  • Whisk together gluten-free flour blend, sugar, cocoa powder baking soda, baking powder, and salt in a large bowl.
  • Mash banana in a bowl. Add cooled coffee, oil, almond milk, apple cider vinegar, and vanilla extract. Whisk until combined. Pour into flour mixture. Stir slowly until just combined; batter will be thick and gummy.
  • Ladle batter into the lined muffin tin, filling cups 2/3 full.
  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, 18 to 20 minutes.

Nutrition Facts : Calories 184.8 calories, Carbohydrate 34.2 g, Fat 5.3 g, Fiber 3.4 g, Protein 3.2 g, SaturatedFat 0.4 g, Sodium 117.3 mg, Sugar 13 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.

More about "vegan cupcakes recipe recipe for fried"

VEGAN FRIED CHICKEN - GRANDBABY CAKES
2022-03-15 VEGAN FRIED CHICKEN RECIPE . Whether you’re a plant-based pro, a newbie, or just looking to shake things up, my girl Charity Morgan and her latest release Unbelievably Vegan have got you covered. Charity, a private chef to the stars, is a mastermind when it comes to creating vegan recipes that never miss the mark on flavor and indulgence. Unbelievably …
From grandbaby-cakes.com


EASY VEGAN CHOCOLATE CUPCAKES - VEGGIE DESSERTS
2018-02-07 Instructions. Preheat oven to 180C / 350F. Line a muffin tray with paper liners. Stir the lemon juice into the milk to sour it and set aside. In a large bowl, whisk the melted butter and sugar until well combined. Stir in the milk mixture and the vanilla. Sift in the flour, baking powder and cocoa and mix to combine.
From veggiedesserts.com


VEGAN FRIED RICE - VEGAN HEAVEN
2021-07-27 Heat the sesame oil in a large pan and add the crumbled tofu. Cook for 3 minutes. Then add the turmeric and kala namak and stir well. Cook for about 20 seconds. Set aside. In the same pan, heat some more oil and add the carrots, bell …
From veganheaven.org


VEGAN RED VELVET CUPCAKES RECIPE | SPARKRECIPES
preheat oven to 350 degrees F and line a cupcake tin with 12 regular size liners (makes 24 minis) In a medium bowl, combine soy milk and vinegar and set aside to curdle to imitate buttermilk (this is an important step - the vinegar gives the baking soda something with which to react!)
From recipes.sparkpeople.com


VEGAN PUMPKIN CUPCAKES - LOVING IT VEGAN
2017-11-09 How To Make Vegan Pumpkin Cupcakes. You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos. Sift all purpose flour into a mixing bowl and add light brown sugar, white granulated sugar, baking soda, baking powder, salt and pumpkin pie spice.
From lovingitvegan.com


EASY VEGAN VANILLA CUPCAKES (GLUTEN-FREE) - MINIMALIST …
2021-03-12 Friends, these vegan vanilla cupcakes are a must-try: 1 bowl, 10 ingredients, naturally sweetened, and gluten-free. Let us show you how it’s done! Gluten-Free Vegan Vanilla Cupcakes . These cupcakes start with mixing the wet ingredients. Almond milk replaces dairy milk, applesauce replaces eggs, and avocado oil locks in the moisture. Maple syrup adds …
From minimalistbaker.com


50 VEGAN CUPCAKE RECIPES TO SINK YOUR TEETH INTO | VEGBYTE
2021-04-03 The recipe uses all the conventional vegan ingredients for chocolate cupcakes save the addition of coffee powder to add an extra moistness to the texture. The cream filling consists of shredded coconut, butter, shortening and others whisked to form a …
From vegbyte.com


BEST VEGAN VANILLA CUPCAKES EVER! - THE VEGAN 8
baking soda. full-fat coconut milk. vanilla extract. maple syrup. apple cider vinegar. Step 1: Preheat the oven to 350°F (177°C) and line a muffin pan with 12 parchment paper muffin liners. Step 2: To a large bowl, add the flour, sugar, baking powder, baking soda and salt and use a large whisk to whisk very well.
From thevegan8.com


VEGAN VANILLA CUPCAKES! - JANE'S PATISSERIE
2019-01-02 Delicious and Tasty Vegan Vanilla Cupcakes! So, it’s the new year, and I am starting it out with a VEGAN recipe. That’s right, Vegan. Don’t freak out or anything, but January is famous for being ‘Veganuary’ so I thought this would be a better time to post this, and I’ve made so many vegan cupcakes to try and find one I like the best, it took a little time.
From janespatisserie.com


40 DELICIOUS VEGAN CUPCAKE RECIPES. - THE PRETTY BEE
2015-04-17 Chocolate Avocado Cupcakes from A Dash of Compassion – Adding avocado to the batter of this recipe makes these cupcakes super moist. These are so rich – no need for frosting if you don’t want it – just add a piece of dark chocolate on top. Chocolate Cupcakes with Chestnut Orange Frosting from Nora’s Ingenious Cooking – This is a recipe that’s gluten free …
From theprettybee.com


HOW TO MAKE VEGAN VANILLA FROSTING - LOVING IT VEGAN
2015-10-01 Easy 4-ingredient recipe, ideal for use on cakes, cupcakes and cookies! This vegan vanilla frosting is smooth, creamy and delicious. Ideal for use on cakes, cupcakes and cookies. Just 4 ingredients, this really couldn’t be simpler and you’ll love how rich it is, even while using a minimal amount of vegan butter.
From lovingitvegan.com


BEST-EVER VEGAN VANILLA CUPCAKES - MY DARLING VEGAN
2022-03-07 To make the vanilla cupcakes. Preheat the oven to 350º F. Line a muffin tin with 12 baking cups and spray with cooking oil. Set aside. In a medium bowl, stir together the flour, sugar, baking powder, and salt. In a separate bowl combine the non-dairy milk, oil, apple sauce, water, and vanilla extract.
From mydarlingvegan.com


DAIRY-FREE AND EGG-FREE VEGAN CAKE RECIPES
2018-09-13 This vegan banana cake recipe is one of the most popular vegan cakes on The Spruce. With nearly a dozen positive reviews, it's a nearly fool-proof recipe. One reviewer, for example, called this vegan cake recipe "scrummy" and said: "I always seem to have leftover bananas and this is a great way of using up those ones going soft. I just put everything in the …
From thespruceeats.com


100+ VEGAN RECIPES | ALLRECIPES
Our collection has over 1,940 real-people-tested vegan recipes for cooking and baking. Don't forget dessert! 453190.jpg. Vegan Breakfast and Brunch. 912524.jpg. Vegan Bread. 441436.jpg. Vegan Soups and Stews. Vegan Avocado Brownies on a white plate.
From allrecipes.com


CLASSIC VEGAN CHOCOLATE CUPCAKES RECIPE - LOVING IT VEGAN
2019-01-15 Add the soy milk, vanilla, oil, applesauce and vinegar and mix in. Use a hand whisk to whisk out any big lumps. Divide the batter evenly between the cupcake liners. Place into the oven and bake for 20 minutes or until a toothpick inserted into the center of one of the cupcakes comes out clean.
From lovingitvegan.com


28 DROOL-WORTHY VEGAN CAKE RECIPES - VEGAN HEAVEN
2018-05-13 You can use them for all kind of baked good: vegan brownies, cakes, cookies, and even pancakes. For a flax egg, combine 1 tablespoon of ground flaxseeds with 3 tablespoons of water and let it sit for 5 minutes. Applesauce – Applesauce is a great egg substitute for vegan cakes and muffins! I usually use 1/4 cup of unsweetened apple sauce.
From veganheaven.org


11 BEST VEGAN CUPCAKE RECIPES [MAPLE, LAVENDER, CHOCOLATE]
2021-11-03 These vegan cupcake recipes make for the ideal sweet treat for dairy-free lovers. Made without milk, these ideas are perfect for dessert or mid-afternoon treats and use beautiful berries, lavender, vanilla, chocolate, and more.
From theeatdown.com


VEGAN CUPCAKES: DELICIOUS AND QUICK | TASTYCOOKERY
All-purpose flour. 2 cups. DIRECTIONS. Preheat oven to 350° F (175° C). Prepare two 12-cup muffin pans by greasing them. Measure vinegar into a 2-cup measuring cup. Add almond milk to the measuring cup to make 1 1/2 cups. Allow it to stand 5 minutes (until curdled). Whisk together flour, baking powder, white sugar, baking soda, and salt.
From tastycookery.com


VEGAN VANILLA CUPCAKES - EASY RECIPES, TV SHOWS
Method. Preheat the oven to 180°C and line 2 muffin tins with medium paper liners. Sift the flour, sugar, baking powder, baking soda and salt into a large bowl. In a separate bowl, whisk the almond or soy milk with the oil, lemon juice and vanilla. Make a well in the centre of the flour and pour in the liquids.
From foodnetwork.co.uk


VEGAN VERSION OF BREADED "FRIED" CLAMS (NO REAL CLAMS OR ...
Directions: Pre-heat your oven to 400F. Line a large baking sheet with parchment paper. Melt 2 tbsp of coconut oil in a large bowl. Cut cauliflower flowerettes into small nuggets (the size of 1/2 your pinky finger). Slice eggplant into 1 inch sized french fry slices (roughly the size of …
From damyhealth.com


CUPCAKE RECIPES | ALLRECIPES
Cupcakes topped with a swirl of creamy frosting and fall-themed paper decorations. Holiday Cupcakes. Lemon Cupcakes. Lemon Cupcakes. closeup of cupcakes with piped cream cheese frosting and candied ginger garnish. Pumpkin Cupcakes. Cupcakes topped with a swirl of pink frosting and a fanned-out fresh strawberry. Strawberry Cupcakes.
From allrecipes.com


CHOCOLATE CUPCAKES FOR TWO {VEGAN} - AN EDIBLE MOSAIC™
2012-11-15 Preheat oven to 350F; line a muffin tray with 2 paper liners. Whisk together the flour, sugar, cocoa, baking soda, salt, and coffee powder in a medium bowl. Add the milk, oil, and vanilla, and stir just until combined, being careful not to over-mix. Divide the batter between the 2 lined muffin wells and bake until a toothpick inserted inside ...
From anediblemosaic.com


VEGAN VANILLA CUPCAKES - LOVING IT VEGAN
2016-05-26 Instructions. Preheat the oven to 350°F (180°C) and line a cupcake tray with 12 cupcake liners. Sift the flour into a bowl and add the sugar, baking soda and salt. Then add the soy milk, vanilla extract, oil and white vinegar. Mix until just mixed, using a …
From lovingitvegan.com


FRIED OREOS RECIPE VEGAN - SIMPLE CHEF RECIPE
2021-11-30 The EASIEST Air Fryer Oreos Recipe! Dressedup Vegan Za . Deep Fried Oreos Gluten Free Dairy Free Free fry, Gluten . Vegan Carrot Cake Cupcakes Recipe Vegan dessert . Exceptional Air Fryer Desserts You Can Easily Make Tonight . Super simple air fryer dessert recipe, Air Fryer Oreos are . These Fried Oreos Are Basically a Carnival in a Bite ...
From simplechefrecipe.com


VEGAN CHOCOLATE CUPCAKES RECIPE - TASTING TABLE
10 hours ago Preheat the oven to 350 F. In a large mixing bowl, combine the white sugar, flour, baking powder, baking soda, salt, and cocoa powder. Mix with a hand mixer or wooden spoon until well-incorporated.
From tastingtable.com


EASY VEGAN FRIED CABBAGE | I CAN YOU CAN VEGAN
2021-10-18 Instructions. In a large pan over medium heat add the vegan butter and allow to melt. Once the vegan butter has melted, add the diced onion and sauté until translucent. Add the chopped cabbage to the pan. Cover with a lid until the cabbage has cooked down a bit (about 10 minutes), stirring frequently.
From icanyoucanvegan.com


15 AMAZING VEGAN CUPCAKE RECIPES - SHORTGIRLTALLORDER
2020-10-14 Salt (yes it 100% necessary and actually makes desserts sweeter!) Plant-based milk (any works as a 1:1 substitute) Oil or Vegan Butter (serves as the fat needed to keep this cupcakes moist) Sugar (make sure to use organic to keep it vegan!) Vegan butter & powdered sugar (for the frosting part of these recipes) You may notice, there is no need ...
From shortgirltallorder.com


VEGAN RECIPE: VEGAN CARROT CUPCAKES - VEGE ANGEL
2013-03-11 The vegan recipe for Vegan Carrot Cupcakes: servings – 16 vegan cupcakes. Ingredients. 200 g carrot (dice) 2 1/2 cups rice flour; 1 cup sweetened soy milk; 1 tbsp ground golden flax seeds (mix with 3 tbsp hot water, stir well and soak for 15 minutes) 1 tsp baking soda; 1/4 cup vegetable shortening; 3 tbsp sugar; Method. Place carrot, golden flax seed paste, …
From vegeangel.com


Related Search