Vegan Cupcake RecipesWe have many deliciously illustrated vegan cupcake recipes for you to choose from! Enjoy!Cappuccino Vegan Cupcake RecipeCappuccino Vegan Cupcakes Ingredients2 c flour, all-purpose1 1/2 c organic unbleached sugar 1/2 c unsweetened cocoa 1 t baking powder 1/2 t salt 1/2 c Baking Butter (or prune puree 1/4 c vegetable oil 1/4 c apple sauce 1/4 c soy yogurt 1/4 c instant coffee granules -- (espresso powder) 1/2 c water -- warmed 2 t vanilla extract 1 1/2 c vegan whipped cream (1 2/4 c soymilk, 2/3 c melted margarine - 80% fat is best) Cappuccino Vegan Cupcakes DirectionsHeat oven to 350 F.Lightly coat 18 standard-size muffin c with nonstick cooking spray. Dissolive espresso powder in warm water and set aside. Whisk together flour, organic unbleached sugar, cocoal powder, baking soda and salt in a small bowl. Sitr together baking butter (or prune paste), oil, apple sauce, soy yogurt, dissolved espresso and vanilla in a large bowl. Stir in the flour mixture just until blended. Spoon batter evenly into prepared muffin cups, filling each c about halfway full. Bake in 350 F. oven 17 to 20 minutes or until tops spring back when lightly touched. Cool cupcakes in pan for 3 minutes. Turn out onto wire rack to cool completely. Just before serving, frost each cupcake with a tablespoonful of whipped topping. Sprinkle with cocoa powder through a fine-mesh seive. Print Cappuccino Vegan Cupcake Recipe Home | Basic Vegan Cupcakes | Vegan Cupcake Frosting Recipes | Vegan Cupcake Recipes | ||
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