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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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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Gingerbread Vegan Cupcake Recipe

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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Mock Hostess Vegan Cupcake Recipe

Mock Hostess Vegan Cupcakes Ingredients

1/2 c flour
2 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 Ingredients

1 c vegan whipping cream
6 oz non-dairy white chocolate, finely chopped

Mock Hostess Cupcakes Glaze Ingredients

3 oz non-dairy chocolate, finely chopped
3 T boiling water

Mock Hostess Vegan Cupcakes Directions

Position a rack in the center and preheat oven to 325 F.
Lightly grease twenty-four 1-3/4×3/4 (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 Directions

In 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 Directions

Place 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.

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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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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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Peanut-Butter-Filled Fudge Vegan Cupcake Recipe

Peanut-Butter-Filled Fudge Vegan Cupcakes Ingredients

Batter: 1 c Unbleached flour
1 c organic unbleached sugar; packed
1/4 c molasses
1/3 c Cocoa powder; sifted
3/4 t Baking soda
1/4 t Salt
1/4 c Margarine (80% fat is best); softened
1/3 c plain unsweetened soy milk (make sure soybeans and water are the ONLY ingredients)
1/4 c soy yogurt
1/4 c apple sauce

Peanut-Butter-Filled Fudge Vegan Cupcake Filling Ingredients

4 oz Fat-free vegan cream cheese -softened
1/4 c Peanut butter
1 T agave nectar
1 T plain unsweetened soy milk (make sure soybeans and water are the ONLY ingredients)
2 t Pure vanilla extract

Peanut-Butter-Filled Fudge Vegan Cupcakes Directions

Preheat oven to 375.
Prepare 12 muffin c with cooking spray and flour; set aside.
In a mixing bowl, combine flour, brown organic unbleached sugar, cocoa powder, baking soda, and salt.
In another mixing bowl, combine margarine, 1/3 c soy milk, soy yogurt, and apple sauce.
Mix dry ingredients with wet ingredients just until moistened; set aside.
In a smaller mixing bowl, combine vegan cream cheese, peanut butter, agave nectar, remaining soy milk, and vanilla extract.
Place 2 T batter into prepared cups.
Spoon rounded t of vegan cream cheese mixture into center of each.
Fill c half full with remaining batter, 1 T each.
Bake for 20 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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Prune Chocolate Vegan Cupcake Recipe

Prune Chocolate Vegan Cupcakes Ingredients

1 c silken tofu
2/4 c soy yogurt
1/4 c apple sauce

2 c Flour

1/2 t Salt

1 c Cooked prunes

1 t Vanilla

3/4 c Organic Unbleached Sugar

2 Squares non-dairy chocolate

3 t Baking powder

Prune Chocolate Vegan Cupcakes Directions

Pit prunes and cut in pieces.
Beat yogurt and apple sauce until thick and creamy.
Add to tofu, and organic unbleached sugar.
Mix well.
Sift flour, measure, and sift with baking powder and salt.
Add grated chocolate.
Beat thoroughly.
Add prunes and flavoring.
Mix well.
Pour into well-oiled muffin tins.
Bake in moderate oven (375 F) about 15 minutes.
If desired, use 2 t baking powder and 1/2 t baking soda with 1 1/4 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).

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Chocolate Vegan Cupcake Recipe

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

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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