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
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
VEGAN WHITE CAKE CUPCAKES
Make and share this Vegan White Cake Cupcakes recipe from Food.com.
Provided by XxXxkittykat
Categories Dessert
Time 28m
Yield 16 cupcakes
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- In large bowl, mix together flour, sugar, baking powder, and salt.
- Combine remaining ingredients (beat egg sub. + water first before adding), and add to flour mixture.
- Beat for 2 minutes.
- Pour into a lined cupcake pans and bake for 20 minutes or until tookpick comes out clean.
- Frost with frosting and eat up!
Nutrition Facts : Calories 118.4, Fat 3.6, SaturatedFat 0.5, Sodium 87.4, Carbohydrate 20.1, Fiber 0.3, Sugar 9.5, Protein 1.2
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