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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Ginger Vegan Cupcake Recipe

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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Vegan Ice Cream Cone Vegan Cupcake Recipe

Vegan Ice Cream Cone Vegan Cupcakes Ingredients

18 1/4 oz vegan Chocolate cake mix
1 1/4 c Water
1/2 c Vegetable Oil
2/4 c soy yogurt
1/4 c apple sauce
30 Small flat bottom cones

Vegan Ice Cream Cone Cupcakes Icing Ingredients

5 c organic unbleached sugar
3/4 c Vegan Shortening
1/2 c margarine (80% fat is best), soft
2 1/2 T plain unsweetened soy milk (make sure soybeans and water are the ONLY ingredients)
1 1/4 t Almond extract
Assorted sprinkles & candies

vegan ice cream Cone Vegan Cupcakes Directions

Preheat oven to 350.
In large bowl, combine first 4 ingredients according to cake mix package directions.
Fill each cone with about 2 1/2 tbsp of batter.
Place cones about 3″ apart on an ungreased baking sheet.
Bake 25 to 30 minutes.
Cool completely.

Vegan Ice Cream Cone Cupcakes Icing Directions

Beat all ingredients together in large bowl until smooth.
Ice each cupcake with about 1 tbsp icing.
Before icing hardens decorate with candy and/or sprinkles.
Store in airtight container.

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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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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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