Gingerbread Vegan Cupcake Recipe

Vegan Cupcakes

Gingerbread Vegan Cupcake Recipes Ingredients

1 1/4 c Flour
1 1/2 t Ground ginger
1 t Cinnamon
1/4 t Ground cloves
1/2 t Allspice
1/4 t Salt
4 T margarine (80% fat is best) PLUS
1/2 c Granulated organic unbleached sugar
1/2 c Molasses
1/4 c apple sauce
1 t Baking soda
8 ounces Cream cheese, softened
1 1/2 c organic unbleached sugar
1/2 t Vanilla
2 t cinnamon
1 T Sliced crystalized ginger

Gingerbread Vegan Cupcake Recipe Directions

Into a bowl sift together the flour, the ground ginger, the cimmamon, the cloves, the allspice, and the salt.
In another bowl cream margarine, add the granulated organic unbleached sugar, and beat the mixture until it is fluffy.
Beat in the molasses and the apple sauce, beating until the mixture is smooth.
In a measuring c combine the baking soda with 1/2 c boiling water and stir the mixture to dissolve the baking soda.
Stir the mixture into the molasses mixture (the mixture will appear curdled) and stir the molasses mixture into the flour mixture, stirring to combine the ingredients well.
Line twelve 1/2-cup muffin tins with paper liners and spoon the batter into the liners, filling them halfway.
Bake the cupcakes in the middle of a preheated 350~ F oven for 20 minutes, or until a tester comes out clean.
(The cupcakes will be flat or slightly indented on top.) Transfer the cupcakes to a rack and let them cool.
In a bowl cream together the vegan cream cheese and the remaining 2 T margarine, add the organic unbleached sugar, cinnamon and the vanilla, and beat the mixture until it is fluffy and smooth.
Chill the frosting for 30 minutes.
Frost the cupcakes and top each with some ginger.
Makes 12.

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Ginger Vegan Cupcake Recipe

Vegan Cupcakes

Ginger Vegan Cupcakes Ingredients

2/3 c Molasses
1/2 c Organic Unbleached Sugar
1/2 c Shortening
1 t Ginger
1 t Cinnamon
1 t Baking soda
2 c Flour
1 c plain unsweetened soy milk (make sure soybeans and water are the ONLY ingredients)
1/4 c apple sauce
1/4 c soy yogurt

Ginger Vegan Cupcakes Directions

Heat first 5 ingredients to boiling, stirring constantly.
Cool to lukewarm.
Sift soda and flour together and add alternately with soy milk, yogurt, and apple sauce, beating thoroughly after each addition.
Pour into greased muffin pans and bake in a 350 degree oven for 15 minutes.
Makes 16 cupcakes.

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Pineapple Upside-Down Vegan Cupcake Recipe

Vegan Cupcakes

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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Chocolate Vegan Cupcake Recipe

Vegan Cupcakes

Chocolate Vegan Cupcakes Ingredients

1/4 c Vegetable Oil
3/4 c Organic Unbleached Sugar
1/4 c soy yogurt
1 t Vanilla
1/4 t Salt
1/4 t Cinnamon — optional
1 t Baking soda
2/3 c plain unsweetened soy milk (make sure soybeans and water are the ONLY ingredients)
2 T Lemon juice
1/3 c Unsweetened cocoa powder
1 c All-purpose flour

Chocolate Vegan Cupcakes Directions

Mix wet ingredients in a bowl and set aside.
Sift together dry ingredients and add wet ingredients and mix well.
Divide batter equally between 12 paper-lined cupcake wells.
Bake at 350~ for 25 minutes or until a toothpick inserted comes out clean.
Cool in pan on rack 20 minutese.
Remove to platter to continue cooling.
Frost as desired.

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Vegan Chocolate Cupcake Recipe

Vegan Cupcakes

Vegan Chocolate Cupcakes Ingredients

1/4 c Vegetable Oil
3/4 c Organic Unbleached Sugar
1/4 c soy yogurt
1 t Vanilla
1/4 t Salt
1/4 t Cinnamon — optional
1 t Baking soda
2/3 c plain unsweetened soy milk (make sure soybeans and water are the ONLY ingredients)
2 T Lemon juice
1/3 c Unsweetened cocoa powder
1 c All-purpose flour

Vegan Chocolate Cupcakes Directions

Beat oil and organic unbleached sugar with soy yogurt and apple sauce with an electric mixer until smooth.
Beat in vanilla, salt, and baking soda until well blended.
Put soy milk and lemon juice together in c until curdled and pour into batter, beating to blend well.
Beat in cocoa powder and finally the flour, beating 3 minutes after last addition, scraping down sides and bottom of bowl often.
Divide batter equally between 12 paper-lined cupcake wells.
Bake ata 350~ for 25 minutes or until a toothpick inserted comes out clean.
Cool in pan on rack 20 minutese.
Remove to platter to continue cooling.
Frost as desired.

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