Day 5 of Cupcake Week – Vegan Cupcakes

Who said that vegans didn’t know how to have fun? What could be more fun then a cupcake with fluffy frosting?

I realise that I have already given the recipe for chocolate cupcakes this week, however I assure you this one is different as it is VEGAN.

I myself am not a vegan, however I can perfectly understand people wanting alternatives to dairy or egg recipes. I found this recipe on Chow.com.

Vegan Chocolate Cupcakes with Fluffy Vegan Buttercream – Makes 12 cupcakes

Ingredients

1 cup soy milk

1 teaspoon apple cider vinegar

3/4 cup granulated sugar

1/3 cup canola oil

1 teaspoon vanilla extract

1/2 teaspoon almond extract, chocolate extract, or more vanilla extract

1 cup all-purpose flour

1/3 cup cocoa powder, Dutch-processed or regular

3/4 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

Ingredients for Frosting

1/2 cup non-hydrogenated shortening

1/2 cup non-hydrogenated margarine, we use Earth Balance

3 1/2 cups powdered sugar, sifted if clumpy

1 1/2 teaspoons vanilla extract

1/4 cup plain soy milk or soy creamer

Directions

Preheat oven to 350°F and line a muffin pan with paper or foil liners.

Whisk together the soy milk and vinegar in a large bowl, and set aside for a few minutes to curdle.

Add the sugar, oil, vanilla extract, and other extract, if using, to the soy milk mixture and beat until foamy.

In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt.

Add in two batches to wet ingredients and beat until no large lumps remain (a few tiny lumps are OK).

Pour into liners, filling 3/4 of the way. Bake 18 to 20 minutes, until a toothpick inserted into the centre comes out clean. Transfer to a cooling rack and let cool completely.

Buttercream Ingredients

Beat the shortening and margarine together until well combined and fluffy. Add the sugar and beat for about 3 more minutes.

Add the vanilla and soy milk, and beat for another 5 to 7 minutes until fluffy.

Sarah

Day 2 of Cupcake Week – Chocolate Cupcakes

Moving onto yummy chocolate, I found this recipe on www.JoyOfBaking.com. You will need some measuring cups for this one as it is written the ol’ American way.

I take out ¼ of the vanilla icing before adding the chocolate, and then pipe a cream coloured swirl on top of the brown frosted cake: just to make them extra special.

Chocolate Cupcakes - Makes about 16 cupcakes

Chocolate Cupcakes:

1/2 cup Dutch-processed cocoa powder

1 cup boiling hot water

1 1/3 cups all purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup unsalted butter, room temperature

1 cup granulated white sugar

2 large eggs

2 teaspoons pure vanilla extract

Chocolate Fudge Frosting:

4 ounces unsweetened chocolate, coarsely chopped

2/3 cup unsalted butter, room temperature

1 1/3 cups confectioners (powdered or icing) sugar, sifted

1 1/2 teaspoons pure vanilla extract

Chocolate Cupcakes: Preheat oven to 375 degrees F (190 degrees C). Lightly butter, or line 16 muffin cups with paper liners.

In a small bowl stir until smooth the boiling hot water and the cocoa powder. Let cool to room temperature.

In another bowl, whisk together the flour, baking powder, and salt.

Then in the bowl of your electric mixer, or with a hand mixer, cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating until smooth. Beat in the vanilla extract. Add the flour mixture and beat only until incorporated. Then add the cooled cocoa mixture and stir until smooth.

Fill each muffin cup two-thirds full with batter and bake for about 16-20 minutes or until risen, springy to the touch, and a toothpick inserted into a cupcake comes out clean. Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled, frost with icing. You can either spread the frosting on the cupcakes with a small spatula or if piping, using a large Wilton 1M open star tip to make lovely swirls.

Chocolate Frosting: Melt the chocolate in a heatproof bowl placed over a saucepan of simmering water. Remove from heat and let cool to room temperature.

In the bowl of your electric mixer, or with a hand mixer, beat the butter until smooth and creamy (about 1 minute). Add the sugar and beat until it is light and fluffy (about 2 minutes). Beat in the vanilla extract. Add the chocolate and beat on low speed until incorporated. Increase the speed to medium-high and beat until frosting is smooth and glossy (about 2 -3 minutes).

Sarah