Comments on: Great vegan cupcake recipe? http://www.vegancupcakerecipes.com/great-vegan-cupcake-recipe.php Deliciously illustrated vegan cupcake recipes Fri, 12 Aug 2011 17:18:59 +0000 hourly 1 http://wordpress.org/?v=3.2.1 By: Miley http://www.vegancupcakerecipes.com/great-vegan-cupcake-recipe.php/comment-page-1#comment-2729 Miley Tue, 30 Jun 2009 12:27:41 +0000 http://www.vegancupcakerecipes.com/great-vegan-cupcake-recipe.php#comment-2729 Vegan Cupcakes Take Over The World Vegan Cupcakes Take Over The World

]]> By: SuzyHomebaker http://www.vegancupcakerecipes.com/great-vegan-cupcake-recipe.php/comment-page-1#comment-2728 SuzyHomebaker Sat, 27 Jun 2009 13:17:54 +0000 http://www.vegancupcakerecipes.com/great-vegan-cupcake-recipe.php#comment-2728 Vegan Chocolate 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 INSTRUCTIONS 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 center comes out clean. Transfer to a cooling rack and let cool completely. Fluffy Vegan Buttercream Frosting INGREDIENTS 1/2 cup nonhydrogenated shortening 1/2 cup nonhydrogenated 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 INSTRUCTIONS 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. Vegan Chocolate 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
INSTRUCTIONS
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 center comes out clean. Transfer to a cooling rack and let cool completely.

Fluffy Vegan Buttercream Frosting
INGREDIENTS
1/2 cup nonhydrogenated shortening
1/2 cup nonhydrogenated 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
INSTRUCTIONS
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.

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