Universal Dependencies - English - GUM

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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.