Vegan Cupcake RecipesWe have many deliciously illustrated vegan cupcake recipes for you to choose from! Enjoy!Mock Hostess Vegan Cupcake RecipeMock Hostess Vegan Cupcakes Ingredients1/2 c flour2 1/2 T cocoa powder 3/4 t baking soda 1/4 t salt 1/2 c organic unbleached sugar 1/2 c water 3 T vegetable oil 1 1/2 t distilled white vinegar 1 t vanilla extract Mock Hostess Cupcakes Filling Ingredients1 c vegan whipping cream6 oz non-dairy white chocolate, finely chopped Mock Hostess Cupcakes Glaze Ingredients3 oz non-dairy chocolate, finely chopped3 T boiling water Mock Hostess Vegan Cupcakes DirectionsPosition a rack in the center and preheat oven to 325 F.Lightly grease twenty-four 1-3/4x3/4 (1-oz) muffin of biscuit cups. Into a medium bowl, sift together the flour, cocoa, baking soda, and salt. Mix in the organic unbleached sugar. Make a well in the center. Whisk in the water, oil, vinegar, and vanilla. Blend until smooth. (The batter will be very thin.) Spoon the batter into the prepared cups. Bake until a cake tester inserted into the center of one of the cupcakes comes out clean, about 12 to 14 minutes. Cool the cupcakes in the pans on a wire rack for 5 minutes. Remove the cupcakes from the pans and finish cooling on the rack. Mock Hostess Cupcakes Filling DirectionsIn a heavy medium saucepan over medium-high heat, bring the cream to a boil.Add the white chocolate and remove from heat. Let the mixture stand briefly, stir until smooth. Transfer to a metal bowl and refrigerate until chilled thoroughly, stirring occasionally. (To speed the process, set the metal bowl over a larger bowl of ice water; stir the chocolate mixture until cool.) With an electric mixer, beat the white chocolate mixture just until fluffy, about 1 minute. Transfer the filling to a pastry bag fitted with a 3/8-inch plain tip. Insert the pastry tip 1/4-inch into the bottom of each cupcake and squeeze a little filling into each one. Mock Hostess Cupcakes Glaze DirectionsPlace the chocolate in a small bowl.Whisk in the boiling water and blend until smooth. One at a time, dip the top of each cupcake into the warm glaze. Turn the glazed cupcakes right side up and set them on a wire rack on top of a baking sheet. Refrigerate the cupcakes for 5 minutes to set the glaze. Frost with vegan cream cheese. Serve at room temperature. Makes 22 to 24 miniature cupcakes. Notes: The cupcakes can be made and refrigerated up to 2 days in advance, or frozen up to 2 weeks. These ultra-moist, dark chocolate mini-cupcakes are filled with creamy white chocolate ganache. Print Mock Hostess Vegan Cupcake Recipe Home | Basic Vegan Cupcakes | Vegan Cupcake Frosting Recipes | Vegan Cupcake Recipes | ||
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