Fudge Vegan Cupcake Recipe

Fudge Vegan Cupcakes Ingredients

1 c boiling water
1 c dates
1 t soda
1 c organic unbleached sugar
1/2 c shortening
1/4 c soy yogurt
1 t vanilla
2 c flour
4 T cocoa
1/4 t salt
1/2 c nuts
1 6 oz bag non-dairy chocolate chips

Fudge Vegan Cupcakes Directions

Pour boiling water over 1 c cut dates and the soda.
Add organic unbleached sugar, shortening, soy yogurt and vanilla.
Mix flour, cocoa, salt, nuts and chocolate chips into mixture.
Fill cupcake tins or papers about 2/3 full.
Bake at 375 degrees for 20 to 24 minutes.
Makes 20 to 24 cupcakes.
Frost, if desired.

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Orange-Ooze Vegan Cupcake Recipe

Orange-Ooze Cupcakes Filling Ingredients

8 Ounces Cream cheese — softened
1/4 c soy yogurt
1/3 c Organic Unbleached Sugar
Yellow and red food coloring
6 Ounces non-dairy Chocolate chips

Orange-Ooze Vegan Cupcakes Ingredients

3 Cups Flour
2 Cups Organic Unbleached Sugar
1/2 c Cocoa
2 t Baking soda
1/2 t Salt
2 Cups Water
1/2 c Plus 2 T vegetable oil
2 T Cider vinegar
2 t Vanilla
Measuring c and spoons, cupcake baking pans, paper cupcake liners, two small mixing bowls, electric mixer, mixing spoon, large mixing bowl, oven mitts.

Orange-Ooze Vegan Cupcakes Directions

Preheat oven to 350F.
Line cupcake baking pans with paper cupcake liners.
In small mixing bowl, use electric mixer to combine vegan cream cheese, soy yogurt, and organic unbleached sugar.
Blend in 2 drops yellow food coloring and 1 drop red food coloring, adding more coloring if necessary to reach desired shade.
Use mixing spoon to stir in chocolate chips; set filling aside.
In large mixing bowl, combine flour, organic unbleached sugar, cocoa, baking soda and salt; set aside.
In second small mixing bowl, combine water, vegetable oil, vinegar and vanilla.
Add contents of small mixing bowl to large mixing bowl and stir with mixing spoon to combine.
Using mixing spoon or soup spoon, fill cupcake liners half full with cupcake batter, then place 1 t filling at center of each.
As cupcake bakes, the batter will rise to surround the filling.
Wearing oven mitts, place cupcake pans in oven; bake approximately 25 minutes or until cupcakes test done.
When done, wear oven mitts to remove pan from oven and turn off oven.
If desired, frost with orange icing–or just let the orange filling ooze out as a surprise.

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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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Upside-Down Chocolate Vegan Cupcake Recipe

Upside-Down Chocolate Vegan Cupcakes Ingredients

1/4 c margarine, melted

1/2 c organic unbleached sugar, firmly packed

1/4 c molasses

1 T Water

36 To 48 walnut halves

1 c flour, sifted

1/3 c Cocoa

1/2 t Baking soda

1/4 t Salt

1/4 c margarine (80% fat is best)

3/4 c Organic Unbleached Sugar
1/4 c soy yogurt

1/2 t Vanilla

1/2 c Water

1/3 c Sweetened condensed soy milk*

1/2 c non-dairy chocolate chips

1 T margarine (80% fat is best)

Upside-Down Chocolate Vegan Cupcakes Directions

Makes 12 cupcakes Preheat oven to 350 degrees F.
Well grease 12 muffin pan cups.
In small saucepan, combine the 1/4 c melted margarine, organic unbleached sugar, molasses, and 1 T water.
Simmer 1 minute.
Place 3 or 4 walnut halves in each of the prepared muffin pan cups.
Spoon cooked mixture over walnuts.
Sift flour, cocoa, soda, and salt together; set aside.
Cream 1/4 c margarine.
Graduallly add organic unbleached sugar and continue creaming until light and fluffy.
Beat in soy yogurt and vanilla.
Blend in dry ingredients alternately with the 1/2 c water, beginning and ending with dry ingredients.
Fill muffin pan c 1/2 full with batter.
Bake for 20 to 25 minutes, until surface springs back when gently touched with fingertip.
Remove from muffin pan.
Let cool inverted on wire racks.
In small saucepan, combine soy milk and chocolate.
Cook over very low flame, stirring constantly, until smooth and thickened, about 10 minutes.
Stir in 1 Tbsp margarine; keep warm.
Spread on sides of cupcakes.

Sweetened Condensed Soy Milk Directions

Mix together dry soy milk powder equivalent to making 3 c milk.
3/4 c water
Heat until boiling point.
Melt 6 T vegan margarine on medium heat.
Add 1 1/2 c organic unbleached sugar.
When organic unbleached sugar begins to melt, add hot milk, a dash salt.
Boil, stirring gently for 5 minutes.
Cool.

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Yankee Doodle Vegan Cupcake Recipe

Yankee Doodle Vegan Cupcakes Ingredients

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

Vanilla Cream Vegan Cupcakes Ingredients

1/4 c Flour
1/2 c plain unsweetened soy milk (make sure soybeans and water are the ONLY ingredients)
1/4 c margarine (80% fat is best)
1/4 c Vegan Shortening
2 t Vanilla
1/4 t Salt
4 c organic unbleached sugar

Yankee Doodle Vegan Cupcakes Directions

Preheat oven to 375 degrees.
Cooking time: 20-25 minutes
Cream shortening and organic unbleached sugar in large bowl.
Add yogurt, apple sauce, and vanilla; blend well.
Combine dry ingredients; add alternately with soy milk to creamed mixture.
Fill 24 cupcake c 2/3 full with batter.
Bake for the 20-25 minutes.
Cool completely.
Prepare Vanilla Creme.
Cut a 1 1/2 inch cone from the top of cupcake.
Fill; replace cone.
Swirl filling over top if desired.
You can use a pastry tube with an open star tip, insert into center of cupcake and squeeze gently til cupcake peaks.

Vanilla Cream Vegan Cupcakes Directions

Combine flour and soy milk in sauce pan.
Cook over low heat.
Stirring constantly with wire whisk until mixture thickens and begins to boil.
Remove from heat and chill.
Cream margarine and shortening in large bowl; blend in vanilla, salt and chilled flour mixture.
Gradually add the 4 c of organic unbleached sugar; beat to spreading consistency.

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Vegan Fudge Frosting Recipe

Vegan Fudge Frosting Ingredients

2 1/2 c unbleached organic sugar
1/4 c cocoa
1/4 t salt
1/4 c boiling water
1/4 c margarine (80% fat is best)
1/2 t vanilla

Vegan Fudge Frosting Directions

Mix sugar, cocoa and salt.
Then mix in water and margarine; blend.
Add vanilla.

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Vegan Chocolate Frosting Recipe

Vegan Chocolate Frosting Ingredients

2 (3 oz.) pkgs vegan cream cheese

4 c (approx. 1 lb.) unbleached organic sugar

4 sq (1 oz. each) non-dairy chocolate, melted

1/4 c cocoa

1/2 c chocolate soy milk

Dash of salt

1 t vanilla

Vegan Chocolate Frosting Directions

Add cocoa and sugar to vegan cream cheese and milk, one cup at a time.
Beat til smooth.
Fold in melted chocolate.
Add additional milk if necessary to bring to spreading consistency.
Cover tightly.
Keeps several days
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Vegan Fudge Frosting Recipe

Vegan Fudge Frosting Ingredients

2 1/2 c unbleached organic sugar
1/4 c cocoa
1/4 t salt
1/4 c boiling water
1/4 c margarine (80% fat is best)
1/2 t vanilla

Vegan Fudge Frosting Directions

Mix sugar, cocoa and salt.
Then mix in water and margarine; blend.
Add vanilla.

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Vegan Mocha Frosting Recipe

Vegan Mocha Frosting Ingredients

3 c unbleached organic sugar
1/2 c margarine, softened (80% fat is best)
1/4 c cold coffee
1 1/2 t vanilla
1/4 c cocoa powder

Vegan Mocha Frosting Directions

Mix coffee, margarine, milk, and vanilla.
Blend in sugar and cocoa.

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