VEGAN VANILLA CUPCAKES
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
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
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
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
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 LEMON CUPCAKES WITH FRESH BERRY FILLING AND LEMON BUTTERCREAM
Steps:
- For the cupcakes: Preheat the oven to 325 degrees F. Line standard-size cupcake pans with 16 cupcake liners.
- In a medium bowl, melt the margarine in the microwave. Once melted, add in the can sugar, applesauce, soy milk, vanilla and lemon zest. Sift the flour, baking powder and salt into the wet mixture and whisk together until everything is evenly incorporated with few lumps remaining.
- Fill the liners three-quarters full and bake until golden and a toothpick comes out clean, about 15 minutes. Cool completely.
- For the berry filling: In a small bowl, combine the fruit with the cane sugar and lemon zest.
- For the lemon buttercream: In the bowl of a stand mixer, cream together the vegetable shortening and margarine until light and fluffy. Add in the powdered sugar and lemon zest and continue to mix until it is fluffy.
- To assemble: Poke a hole in the center of each cupcake using the end of a wooden spoon or small offset spatula. Fill the hole completely with the fruit filling. Using a large round frosting tip, pipe a generous amount of lemon buttercream.
VEGAN VANILLA CUPCAKES
We love using this simple vegan vanilla cupcake recipe as a base to layer on extra flavor. Stir in grated orange zest and chopped pecans, vegan chocolate chips and cinnamon, or your own favorite mix-ins. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2 dozen.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. In a large bowl, whisk flour, baking powder, baking soda and salt. In a small bowl, whisk coconut milk, sugar, oil, vinegar and vanilla. Stir into dry ingredients just until moistened. , Fill paper-lined muffin cups half full. Bake until a toothpick inserted in the center comes out clean, 15-20 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat margarine until light and fluffy. Beat in confectioners' sugar, milk and vanilla. Frost cupcakes.
Nutrition Facts : Calories 255 calories, Fat 11g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 180mg sodium, Carbohydrate 38g carbohydrate (27g sugars, Fiber 0 fiber), Protein 1g protein.
VEGETARIAN SALISBURY STEAK
Vegetarian version of Salisbury steak, an American dinner favorite.
Provided by RyanC Miami
Categories Vegetarian Main Dishes
Time 45m
Yield 4
Number Of Ingredients 13
Steps:
- Slice one onion half and set aside. Mince the remaining onion half and place in a large mixing bowl.
- Add ground beef substitute, bread crumbs, egg, 1/2 of the garlic powder, salt, and pepper to the minced onion. Mix by hand until thoroughly combined. Divide into 4 equal patties.
- Heat 1/2 of the olive oil in a skillet over medium-high heat. Add patties and brown, 2 to 3 minutes per side. Remove patties to a plate.
- Add remaining olive oil, reserved onion slices, and mushrooms to the skillet. Cook and stir until onion begins to turn translucent, about 5 minutes.
- Add 1 3/4 cups vegetable broth, ketchup, Worcestershire sauce, and remaining garlic powder; stir to combine and season with salt and pepper. Return patties to the pan, reduce heat, and simmer until patties are no longer pink in the center, about 10 minutes.
- Remove patties and plate them. Mix cornstarch and 2 tablespoons vegetable broth into a slurry; add slurry to the skillet. Cook and stir until sauce is thickened, 2 to 3 minutes. Ladle hot sauce over cooked patties.
Nutrition Facts : Calories 356.6 calories, Carbohydrate 28 g, Cholesterol 46.5 mg, Fat 12.3 g, Fiber 4.3 g, Protein 4.7 g, SaturatedFat 1 g, Sodium 1092.2 mg, Sugar 7.8 g
VEGAN JACKFRUIT WITH GRAVY
Scene: You're vegan, vegetarian or just don't like meat, and it's the holiday season. Say goodbye to that "I'll just have sides I guess" panic, and say hello to the most delicious vegan jackfruit recipe ever! Remember this, it's the moment you met your future holiday staple. Thanks to a myriad of spices, such as nutmeg, garlic powder and red pepper flakes, our Vegan Jackfruit with Gravy recipe offers up a savory flavor profile that is not too sweet, not too spicy and oh so satisfying. Not only is this vegan jackfruit recipe beyond tasty, it's simple to prepare and comes together all in one skillet! Never cooked with jackfruit before? Don't sweat! We'll walk you through every step of this vegan jackfruit dish. This indulgent vegan recipe will ensure everyone at your place gets to enjoy the holiday season.
Provided by Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 4
Number Of Ingredients 13
Steps:
- In 10-inch skillet, heat 2 tablespoons of the oil over medium-high heat. Add jackfruit, garlic powder, pepper flakes and nutmeg; cook 5 to 6 minutes, stirring occasionally with wooden spoon or heatproof spatula, until jackfruit begins to brown on edges.
- Stir brown sugar into mixture in skillet; cook 30 to 60 seconds, stirring constantly, until brown sugar melts. Carefully stir in water and soy sauce; heat to simmering, then reduce heat to medium-low. Cook uncovered 4 to 6 minutes longer, stirring frequently and breaking up with spoon, until mixture is shredded and liquid is absorbed. Transfer to medium bowl; cover and keep warm. Carefully clean out skillet.
- In same skillet, heat remaining 2 tablespoons oil over medium heat. Add onion and salt; cook 11 to 13 minutes, stirring frequently, until softened and browned. Stir in flour; cook 1 minute, stirring constantly.
- Gradually stir in broth. Heat to boiling over medium heat, stirring constantly. Boil and stir 1 to 2 minutes or until gravy thickens. Stir in jackfruit mixture; cook 1 to 2 minutes or until heated through. Top with thyme.
Nutrition Facts : Calories 360, Carbohydrate 57 g, Cholesterol 0 mg, Fat 2 1/2, Fiber 2 g, Protein 2 g, SaturatedFat 2 g, ServingSize About 3/4 Cup, Sodium 640 mg, Sugar 47 g, TransFat 0 g
VEGAN VANILLA CUPCAKES WITH RAINBOW SPRINKLE FROSTING RECIPE BY TASTY
Here's what you need: organic granulated sugar, refined coconut oil, all-purpose flour, baking soda, baking powder, salt, vanilla extract, apple cider vinegar, unsweetened applesauce, unsweetened almond milk, vegan butter, organic powdered sugar, vanilla extract, rainbow sprinkles
Provided by Rachel Gaewski
Categories Desserts
Yield 10 cupcakes
Number Of Ingredients 14
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!
Nutrition Facts : Calories 452 calories, Carbohydrate 52 grams, Fat 26 grams, Fiber 0 grams, Protein 1 gram, Sugar 40 grams
VEGAN CUPCAKES
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
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
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