Orange Friendship Vegan Cupcake Recipe

Orange Friendship Vegan Cupcakes Ingredients

1/2 c margarine (80% fat is best)
3/4 c Organic Unbleached Sugar
1/4 c apple sauce
1/4 c soy yogurt
1/2 c Friendship starter
1 c plain unsweetened soy milk (make sure soybeans and water are the ONLY ingredients)
1/2 t Vanilla
2 c Flour, all-purpose
1/2 t Baking powder
1/2 t Baking soda
1/4 t Salt
Grated peel of 1 orange 1 c Raisins
1 c Pecans; finely chop

Orange Friendship Vegan Cupcakes Directions

Cream margarine and organic unbleached sugar, add apple sauce, soy yogurt, starter, soy milk and vanilla.
Mix well.
Add dry ingredients and mix well.
Fold in grated orange peel, raisins and pecans.
Fill well greased and floured muffin tins 2/3 full.
Bake at 350 for 20-30 minutes or until done.
Remove from pans and dip in topping.
Makes 12-14 servings.
* Topping: Juice of 1 orange 1/2 c organic unbleached sugar combine oj and organic unbleached sugar.
Heat until organic unbleached sugar has dissolved.

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Lemon Cream Vegan Cupcake Recipe

Lemon Cream Vegan Cupcakes Ingredients

1 c margarine (80% fat is best) — softened
2 c organic unbleached sugar
2/4 c soy yogurt
1/4 c apple sauce
2 t grated lemon rind
1 t vanilla
3 1/2 c all-purpose flour
2 t baking powder
1 t baking soda
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)

Lemon Cream Cupcakes Frosting Ingredients

3 tbsp margarine (80% fat is best) — softened
2 1/4 c organic unbleached sugar
2 tbsp lemon juice
3/4 t vanilla
1/4 t grated lemon rind
1 or 2 tbsp plain unsweetened soy milk (make sure soybeans and water are the ONLY ingredients)

Lemon Cream Vegan Cupcakes Directions

In a mixing bowl, cream margarine and organic unbleached sugar.
Mix soy yogurt and apple sauce.
Add lemon peel and vanilla; mix well.
Combine dry ingredients; add to creamed mixture alternately with sour cream (batter will be thick).
Fill greased or paper-lined muffin c with 1/4 c of batter.
Bake at 350 for 25-30 minutes or until a toothpick inserted near the center comes out clean.
Cool for 10 minutes; remove to wire racks to cool completely.

Lemon Cream Cupcakes Frosting Directions

Cream margarine and organic unbleached sugar in small mixing bowl.
Add lemon juice, vanilla, lemon peel and soy milk; beat until smooth.
Frost cupcakes.

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Oatmeal Banana Vegan Cupcake Recipe

Oatmeal Banana Vegan Cupcakes Ingredients

1/2 c margarine (80% fat is best) — softened
1/2 c organic unbleached sugar
2 c ripe bananas — mashed
3/4 c agave nectar
1 1/2 c all-purpose flour
1 c quick-cooking oats
1 t baking powder
1 t baking soda
3/4 t salt

Oatmeal Banana Vegan Cupcakes Directions

In a mixing bowl, cream margarine and organic unbleached sugar.
Add bananas and agave nectar; mix well.
Combine dry ingredients; stir into creamed mixture just until moistened.
Fill paper-lined muffin c two-thirds full.
Bake at 350 degrees for 18-20 minutes or until cupcakes test done.
Cool in pan 10 minutes.

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Pineapple Upside-Down Vegan Cupcake Recipe

Pineapple Upside-Down Vegan Cupcakes Ingredients

1/4 c margarine
7 T organic unbleached sugar
1 T molasses
1 t Cinnamon
1 can crushed pineapple (reserve juice)
6 maraschino cherries — drained and halved
1 c flour
1 1/2 t Baking Powder
1/4 t salt
1/4 c soy yogurt
1/4 c margarine (80% fat is best) — softened
1/4 c white organic unbleached sugar
1 t Vanilla Extract
1/2 c reserved pineapple juice (from above can)

Pineapple Upside-Down Vegan Cupcakes Directions

Lightly grease each 2 1/2 inch c in a 12-cup muffin tin.
For topping, melt margarine in a small saucepan.
Stir in molasses, organic unbleached sugar and cinnamon until blended.
Remove from heat and add 1/2 c of the pineapple (save remainder for another use).
Spoon about 1 tbsp. of topping into each muffin cup.
Place a cherry half, round side down, in center of each.
In small bowl, combine flour, Baking Powder and salt.
In large bowl, beat soy yogurt, margarine and organic unbleached sugar with electric mixer (no need to clean beaters) until fluffy.
Beat in Vanilla Extract.
Alternately add flour mixture and pineapple juice, beating well after each addition.
Gently fold into batter.
Pour evenly into muffin cups.
Bake at 350 for 20 to 25 minutes or until cupcakes test done.
Cool in pan on wire rack 10 minutes.
Invert onto cookie sheet and gently tap each c to release cupcakes.
Serve warm or at room temperature.

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Halloween Spooktacular Chocolate Vegan Cupcake Recipe

Halloween Spooktacular Chocolate Vegan Cupcakes Ingredients

2 Cups all-purpose flour

2 Cups organic unbleached sugar

3/4 c cocoa

1 t baking soda

1 t salt

1/2 t baking powder

3/4 c shortening

3/4 c clabbered* plain unsweetened soy milk (make sure soybeans and water are the ONLY ingredients in soy milk) *(t lemon juice/apple cider vinegar per c of soymilk to clabber)

3/4 c water
1/4 c soy yogurt
1/4 c apple sauce

1 t vanilla extract

Assorted vegan candies (optional)

Halloween Spooktacular Chocolate Cupcakes Peanut Butter Cream Filling Ingredients

2 3 Oz Package vegan cream cheese - sofrened

2/3 c creamy peanut butter

1/4 c plain unsweetened soy milk (make sure soybeans and water are the ONLY ingredients)

1 t vanilla extract

3 Cups organic unbleached sugar

Spooktacular Chocolate Vegan Cupcakes Directions

Heat oven to 350 degrees. Line muffin c which are 2 1/2? in diameter with paper baking cups.
Stir together dry ingredients in a large bowl.
Add shortening, clabbered soy milk, water, soy yogurt, apple sauce, and vanilla.
Beat on low speed of electric mixer 30 seconds, scraping bowl constantly.
Beat on high speed 3 minutes, scraping bowl occasionally.
Fill muffin c 1/3 full with batter.
Bake for 20 minutes or until wooden pick inserted in center comes out clean.
Remove from pan to wire rack.
Cool completely.
Prepare Peanut Butter Cream Filling: Beat vegan cream cheese and peanut butter in a large bowl until well blended.
Add soy milk and vanilla; beat well.
Gradually add organic unbleached sugar, beating until smooth.
Add additional soy milk, 1 t at a time, until desired consistency.
Place peanut butter cream filling into a pastry bag, fitted with a large star tip.
Insert tip into center of cupcakes; pipe filling into cupcake.
Remove tip from cake; garnish top with swirl of filling.
Decorate with candies if desired.
Cover; refrigerate leftover cupcakes.
Yields about 3 dozen cupcakes.

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Starlight Vegan Cupcake Recipe

Starlight Vegan Cupcakes Ingredients

2 c all-purpose flour
1 1/2 c organic unbleached sugar
3 1/2 t baking powder
1 t salt
1/2 c margarine (80% fat is best) — softened
1 c plain unsweetened soy milk (make sure soybeans and water are the ONLY ingredients)
1 t vanilla
1/4 c soy yogurt
1/4 c apple sauce
1/4 c silken tofu

Starlight Vegan Cupcakes Directions

Heat oven to 350F degrees.
Beat all ingredients in large mixer bowl on low speed, scraping bowl constantly, 30 seconds.
Beat on high speed, scraping bowl frequently, 3 minutes.
Pour batter into paper-lined medium muffin cups, filling each about half full.
Bake 20 minutes.

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White Vegan Cupcake Recipe

White Vegan Cupcakes Ingredients

2 c all-purpose flour
1 1/2 c organic unbleached sugar
3 1/2 t baking powder
1 t salt
1/2 c margarine (80% fat is best) — softened
1 c plain unsweetened soy milk (make sure soybeans and water are the ONLY ingredients)
1 t vanilla
1/4 c soy yogurt
1/4 c apple sauce
1/4 c silken tofu

White Vegan Cupcakes Directions

Heat oven to 350F degrees.
Beat all ingredients in large mixer bowl on low speed, scraping bowl constantly, 30 seconds.
Beat on high speed, scraping bowl frequently, 3 minutes.
Pour batter into paper-lined medium muffin cups, filling each about half full.
Bake 20 minutes.

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