Vegan Cupcakes Recipe Recipe For Salisbury Recipe For Stuffed

VEGAN CUPCAKES

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.

VEGAN VANILLA CUPCAKES!

Steps:

• Preheat your oven to 180C/160C Fan, and get 12 Cupcake Cases ready!
• In a large bowl, whisk together your Flour and Sugar.
• Pour in your Milk, Vanilla, Oil and Vinegar, and mix till smooth.
• Try not to over mix, but make sure the lumps are gone.
• Split between the 12 cases (it will be quite runny), but stick with the 12 cases!
• Bake in the oven for about 20-22 minutes, or until baked through.
• Leave to cool fully!
• Beat your Dairy Free Butter until smooth (it won't take long at all due to it being Dairy Free)
• Add in your Icing Sugar and Vanilla and beat again until fluffy and Buttercream like!
• Pipe onto your Cupcakes how you please, and sprinkle with your favourite sprinkles!

SALISBURY STEAK

Steps:

• In a large bowl, mix together 1/3 cup condensed French onion soup with ground beef, bread crumbs, egg, salt and black pepper. Shape into 6 oval patties.
• In a large skillet over medium-high heat, brown both sides of patties. Pour off excess fat.
• In a small bowl, blend flour and remaining soup until smooth. Mix in ketchup, water, Worcestershire sauce and mustard powder. Pour over meat in skillet. Cover, and cook for 20 minutes, stirring occasionally.

EASY VEGAN PEANUT BUTTER FROSTING

Steps:

• Gather the ingredients.
• Stick the peanut butter in the microwave for about 10 to 15 seconds or so, in order to make it easier to work with.
• Whisk or blend together, using a mixer, all of the ingredients-peanut butter, vegan margarine, confectioners' sugar, vanilla, and soy milk (as noted here)-until smooth and creamy, adding more or less soy milk to achieve the desired consistency. Start with 1/2 teaspoon of soy milk at a time; otherwise, you run the risk of your frosting getting too thin and runny.
• Enjoy over cakes or cupcakes.

VEGAN CHOCOLATE CUPCAKES

Steps:

• *If you want to frost them, I mentioned a few of my favorite frosting recipes earlier in this post, or use your own favorite frosting. For the additional 2 tbsp cocoa, you can use either Dutch or regular. I highly recommend Dutch for heightened chocolate flavor. To find Dutch cocoa, just look for the word "alkali" in the ingredients. Be sure to use regular unsweetened (not Dutch) for the initial 1/4 cup.To make the vegan cupcakes: Preheat the oven to 350 F. Line a cupcake pan with liners. In a large bowl, whisk first 5 ingredients. Do not forget the vinegar. Let sit at least 10 minutes, and sift all remaining ingredients in a separate bowl while you wait. Pour wet into dry, stir just until evenly mixed, and smooth into liners. Only fill up 2/3 of the way at most, because they rise a lot and you don't want them to burst and then sink in the middles (although if it happens, just hide it with frosting!). Bake 20 minutes on the center rack. Let cool. These taste even better the next day, and the liners will peel off easily after a day. View Nutrition Facts