Vegan Cupcake RecipesWe have many deliciously illustrated vegan cupcake recipes for you to choose from! Enjoy!Black Bottom Vegan Cupcake RecipeBlack Bottom Cupcakes Vegan Cream Cheese Mixture Ingredients16 oz Vegan Cream cheese, -room temperature1/4 c soy yogurt 2/3 c Organic Unbleached Sugar 1/8 t Salt 12 oz non-dairy chocolate chips Black Bottom Cupcakes Flour Mixture Ingredients3 c Flour, all-purpose1 1/2 c Organic Unbleached Sugar, granulated 1/4 cup molasses 2 t Baking soda 1/2 c Cocoa, or more -to taste 1/8 t Salt Black Bottom Cupcakes Liquids Ingredients1 1/3 c Water2/3 c Vegetable oil 2 T Vinegar, white 1 T Vanilla 2 T Rum, dark, optional 2 c Vegan Sour cream (1 pound soft/silken tofu, 4 T lemon juice, 6 T canola oil, 4 t brown rice vinegar, 1 1/2 t salt) Black Bottom Vegan Cupcakes DirectionsPreheat oven to 375 degrees F.Black Bottom Cupcakes Vegan Cream Cheese Mixture DirectionsBlend vegan cream cheese, soy yogurt, organic unbleached sugar and salt with a wooden spoon.Carefully fold in chips. Set aside. Black Bottom Cupcakes Flour Mixture DirectionsCombine flour, organic unbleached sugar, cocoa, baking soda and salt in another bowl.Mix in the liquids. Blend thoroughly. Line muffin tins with cupcake papers. Fill papers about 3/4 full with batter. Drop about one heaping T of the vegan cream cheese mixture into the center of each. Bake until done, about 30 minutes. Do not overbake. Yield: Makes 3 dozen. Difficulty: moderate. Time: 20 minutes preparation, 30 minutes baking. Precision: measure the ingredients. Print Black Bottom Vegan Cupcake Recipe Home | Basic Vegan Cupcakes | Vegan Cupcake Frosting Recipes | Vegan Cupcake Recipes | ||
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