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| How to Make Vegan Cupcakes |
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| Two Methods: |
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| Basic Vanilla Vegan Cupcakes |
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| Basic Chocolate Vegan Cupcakes |
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| No need to give up wicked cakes when you toss the eggs, butter, and milk! |
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| Here's a great vegan cupcake recipe to use as a base for whatever flavored icing you want to add to it. |
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| They're guaranteed to be light and fluffy and perfect for any occasion. |
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| Ingredients |
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| Method 1: Basic Vanilla Vegan Cupcakes: |
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| Servings: 18 - 24 (fewer if you opt for larger-sized cupcakes) |
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| 1 tablespoon (15 ml) apple cider vinegar |
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| 1 1/2 cups (350 ml) plain soy milk |
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| 2 3/4 cups (345 g) self raising flour |
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| 2 teaspoons (10 g) baking powder |
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| 1/2 teaspoon baking soda |
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| 1/2 teaspoon salt |
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| 1 cup (200 g) sugar |
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| 1/2 cup (120 ml) vegetable oil |
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| 1 teaspoon vanilla extract |
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| Vegan icing of your choice |
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| Method 2: Basic Chocolate Vegan Cupcakes: |
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| Makes approx: 20 - 24 cupcakes: |
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| 275 g (2 cups) plain or all-purpose flour (sifted) |
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| 100 g (3/4 cup) quality cocoa powder (sifted) |
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| 2 teaspoons baking soda |
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| 1 teaspoon baking powder |
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| Pinch of salt |
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| 450 ml (1 - 3/4 cup) unsweetened soy milk |
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| 2 teaspoons red wine or apple cider vinegar |
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| 320 g (1-2/3 cups) caster/superfine sugar |
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| 320 ml (1 - 1/4 cups) sunflower oil (or coconut oil) |
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| 2 tablespoons vanilla extract/essence |
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| Method 1 of 2: Basic Vanilla Vegan Cupcakes. |
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| Preheat the oven to 180oC/350oF. |
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| Prepare the muffin tray by adding cupcake holders/cases. |
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| Put to one side. |
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| Alternatively, use a silicone cupcake baking sheet with molded holes. |
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| Put the cider vinegar into a small bowl and add the soy milk. |
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| Stir this well and then put to one side. |
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| The mixture will now curdle and this is what should be happening. |
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| Stir together the flour, sugar, baking powder, baking soda and salt. |
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| If you want chocolate cupcakes, add cocoa (about 1/2 cup) to this stage. |
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| Stir the oil and vanilla extract into the bowl containing the soy milk and vinegar. |
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| Mix together. |
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| Add the wet ingredients to the dry ingredients and beat together (by hand or with an electric hand-held mixer). |
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| Fill the muffin pan. |
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| Usually fill each paper cupcake holder with about 1/4 cup of batter. |
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| If you prefer larger cupcakes, then add a half a cup but make sure the muffin pan is larger and the cupcake holders are bigger. |
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| Bake for 18 - 20 minutes. |
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| If you can smell the cupcakes earlier, check to make sure they aren't browning earlier (this means they're more than ready). |
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| If you aren't certain, turn off the oven earlier and let them sit for a few more minutes rather than bake them into rocks. |
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| Wait for the pan to cool down. |
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| Place cupcakes onto a wire rack to cool. |
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| Ice the cupcakes. |
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| The flavor of icing or frosting can be improved by adding a little of your favorite juice to it instead of soy milk or water. |
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| Finished. |
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| Method 2 of 2: Basic Chocolate Vegan Cupcakes |
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| Preheat the oven to 160oC/315oF. |
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| If using cupcake cases, arrange on a baking sheet now. |
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| If using a silicone cupcake sheet, simply have it ready. |
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| Add the flour, cocoa powder, baking soda and pinch of salt to the mixing bowl. |
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| Mix to combine. |
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| Pour the soy milk, vinegar, sugar, oil and vanilla into another bowl. |
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| Whisk together well. |
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| Pour the liquid mixture into the flour mixture. |
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| Stir to combine thoroughly. |
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| Pour into the cupcake cases or cupcake holes. |
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| Place into the oven. |
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| Bake for 20 to 25 minutes. |
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| If they smell strongly earlier, test with a wooden skewer; if it returns clean after sticking into a cupcake, they're ready. |
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| Remove from the oven. |
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| Transfer the cupcakes to a wire cooling rack as quickly as possible when cool enough to handle. |
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| Let cool completely on the rack. |
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| Frost as desired. |
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| Add standard frosting or make vegan butter cream. |
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| Tips |
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| You can add pureed fruit for delicious flavor changes. |
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| One small container of pureed fruit is sufficient for flavoring (the little containers that children take to school in their lunchboxes.) |
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| Try strawberry, apple, banana, apricot, peach etc. |
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| The cupcakes will not be as light and fluffy, however, so be prepared for a heavier cupcake if you add fruit but the added moisture content is a definite plus. |
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| Instead of using vegan sugar, you can replace it with equal parts maple sugar or rice syrup |
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| Instead of using vegetable oil, try substituting it for walnut or macadamia nut oils if they are available to you. |
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| Coconut oil also produces good results. |
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| And olive oil works fine if it's all that's left in the pantry. |
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| You can replace the plain soy milk with other flavors like chocolate or vanilla if you want to experiment with changing the flavor of the cupcakes. |
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| Experiment with the flavors of either recipe by replacing the vanilla extract with fragrant ingredients like neroli orange oil, rosewater, orange blossom water or coconut extract. |