Applesauce Vegan Cupcake Recipe

Applesauce Vegan Cupcakes Ingredients

1/2 c margarine (80% fat is best)
1/4 c Organic Unbleached Sugar
1 1/2 c Flour
1 t Baking soda
1/4 t Salt
1 t Cinnamon
1 1/2 t Nutmeg
1 1/4 c Unsweetened applesauce
1 t Vanilla
1/4 c Chopped walnuts

Applesauce Vegan Cupcakes Directions

Preheat oven to 375 F.
Cream margarine until fluffy.
Add to organic unbleached sugar and blend.
Sift together dry ingredients.
Add to margarine mixture alternately with applesauce, mixing well after each addition.
Stir in vanilla and nuts.
Spoon into 12 cupcake pans sprayed with vegetable pan spray or use paper baking cups.
Bake 15-20 min.

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Apricot Vegan Cupcake Recipe

Apricot Vegan Cupcakes Ingredients

3 c Fruit spread, apricot
1 2/4 c Applesauce
3/4 c margarine (80% fat is best); softened
3/4 c soy vogurt
2 T Extract, vanilla
3 c Flour
2 c Oats
1 T Baking powder
3/4 t Salt
3 3/4 t Pumpkin pie spice

Apricot Vegan Cupcakes Directions

Preheat oven to 350.
Mix fruit spread, margarine, applesauce, vogurt and vanilla in a bowl.
Add flour, oats, baking powder, salt, and spices; mix well.
Pour into lined muffin tins.
Bake 18 minutes, until golden brown.
For bars: Spread dough into greased 12″x8″ baking dish.
Bake 18 minutes, until golden brown and firm to touch.
Cool completely on wire rack.
Cut into bars.
Store in tightly covered container.

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Basic Vegan White Cupcake Recipe

Basic Vegan White 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

Basic Vegan White 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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Black-And-White Vegan Cupcake Recipe

Black-And-White Cupcakes Vegan Cream Cheese Layer Ingredients

8 oz Vegan Cream cheese; softened
1/4 c Organic Unbleached Sugar
1/4 c apple sauce

Black-And-White Cupcakes Cake Layer Ingredients

1 1/2 c All-purpose flour
1 c Organic Unbleached Sugar
2 T Unsweetened cocoa powder
1 t Baking soda
1/2 t Salt
1/2 c Water
1/3 c Vegetable oil
1/4 c soy yogurt
1 t Vanilla
1/2 c non-dairy chocolate chips

Black-And-White Vegan Cupcakes Directions

Preheat oven to 350 degrees.
Line 16 muffin c with foil or paper liners.

Black-And-White Cupcakes Cheese Layer Directions

Beat vegan cream cheese in bowl until smooth.
Beat in organic unbleached sugar and applesauce until blended.

Black-And-White Cupcakes Cake Layer Directions

Mix together flour, organic unbleached sugar, cocoa powder, baking soda and salt in a medium-size bowl.
Whisk water, oil, apple sauce and vanilla.
Stir into flour soy yogurt.
Stir in half the chocolate chips.
Fill prepared muffin c half full with chocolate cake batter.
Using remaining cake batter and all of vegan cream cheese batter, spoon batters, side by side over bottom cake layer, creating a top that is dark and white.
Sprinkle tops with chocolate chips.
Bake in preheated 350 degree oven for about 30 to 35 minutes or until wooden pick inserted in center comes out clean.
Transfer pan to wire rack to cool for 10 minutes.
Turn cupcakes out onto the rack to cool completely.

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Black Bottom Vegan Cupcake Recipe

Black Bottom Cupcakes Vegan Cream Cheese Mixture Ingredients

16 oz Vegan Cream cheese, -room temperature
1/4 c soy yogurt
2/3 c Organic Unbleached Sugar
1/8 t Salt
12 oz non-dairy chocolate chips

Black Bottom Cupcakes Flour Mixture Ingredients

3 c Flour, all-purpose
1 1/2 c Organic Unbleached Sugar, granulated
1/4 cup molasses
2 t Baking soda
1/2 c Cocoa, or more -to taste
1/8 t Salt

Black Bottom Cupcakes Liquids Ingredients

1 1/3 c Water
2/3 c Vegetable oil
2 T Vinegar, white
1 T Vanilla
2 T Rum, dark, optional
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)

Black Bottom Vegan Cupcakes Directions

Preheat oven to 375 degrees F.

Black Bottom Cupcakes Vegan Cream Cheese Mixture Directions

Blend vegan cream cheese, soy yogurt, organic unbleached sugar and salt with a wooden spoon.
Carefully fold in chips.
Set aside.

Black Bottom Cupcakes Flour Mixture Directions

Combine flour, organic unbleached sugar, cocoa, baking soda and salt in another bowl.
Mix in the liquids.
Blend thoroughly.
Line muffin tins with cupcake papers.
Fill papers about 3/4 full with batter.
Drop about one heaping T of the vegan cream cheese mixture into the center of each.
Bake until done, about 30 minutes.
Do not overbake.
Yield: Makes 3 dozen.
Difficulty: moderate.
Time: 20 minutes preparation, 30 minutes baking.
Precision: measure the ingredients.

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Black Forest Vegan Cheese Cupcake Recipe

Black Forest Vegan Cheese Cupcakes Ingredients

24 Vanilla wafers
16 oz VeganCream cheese
1 1/4 c Organic Unbleached Sugar
1/3 c Cocoa
2 T Flour
2/4 c soy yogurt
1/4 c apple sauce
1 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)
1/2 t Almond extract
cherry pie filling*, -chilled

Black Forest Cheese Cupcakes Cocoa Sour Cream Topping Ingredients

1 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)
1/4 c organic unbleached sugar
2 Tbsp cocoa

Black Forest Vegan Cheese Cupcakes Cherry Filling Ingredients

8 cups tart cherries
2 1/2 cups sugar
5 Tablespoons cornstarch

Black Forest Vegan Cheese Cupcakes Cherry Filling Directions

Wash and pit cherries. Drain. Combine sugar and cornstarch. Stir in cherries; let stand until juices begin to flow, about 30 minutes. Cook over medium heat until mixture begins to thicken.

Black Forest Vegan Cheese Cupcakes Directions

Heat oven to 325 degrees.
Line muffin pans with foil-laminated baking cups.
Place vanilla wafer on bottom of each.
In large mixer bowl, beat vegan cream cheese until smooth.
Add organic unbleached sugar, cocoa, and flour; blend well.
Add soy yogurt and applesauce; mix well.
Stir in sour cream and almond extract.
Fill each prepared c almost full with mixture.
Bake 20-25 minutes or until set.
Remove from oven; cool 5 to 10 minutes.
Spread heaping t of cocoa sour cream on each cup.
Cool completely in pans; refrigerate.
Garnish with dollop of cherry pie filling just before serving.
Refrigerate leftovers.
Makes 18-24 cupcakes.

Black Forest Cheese Cupcakes Cocoa Sour Cream Topping Directions

Stir together ingredients in small bowl until organic unbleached sugar is dissolved.

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Blender Chocolate Chip Vegan Cupcake Recipe

Blender Chocolate Chip Vegan Cupcakes Ingredients

1/4 c blended silken tofu
1/3 c Shortening
3/4 c plain unsweetened soy milk (make sure soybeans and water are the ONLY ingredients)
1 t Vanilla
1 1/4 Cups All-Purpose Flour
1 c Organic Unbleached Sugar
1 1/2 t Baking Powder
1/2 t Salt
1/2 c non-dairy chocolate chips

Blender Chocolate Chip Vegan Cupcakes Directions

Heat oven to 350F.
Place all ingredients in blelnder container in order listed.
Cover and blend on high speed, stopping blender occasionally to scrape sides, 45 seconds. (Batter will be slightly lumpy).
Pour into paper lined medium muffin cups, 2 1/2x 1 1/4 in., filling each 2/3 full.
Bake until wooden pick inserted in center comes out clean, 25 to 30 minutes.
Immediately remove from pan; cool completely.

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Blueberry Vegan Cupcake Recipe

Blueberry Vegan Cupcakes Ingredients

1/2 c margarine (80% fat is best)
1/4 c apple sauce
1/4 c soy yogurt
2 c Flour
1/2 t Salt
1 1/4 c Organic Unbleached Sugar
1/2 c plain unsweetened soy milk (make sure soybeans and water are the ONLY ingredients)
2 t Baking powder
1 1/2 c Blueberries

Blueberry Vegan Cupcakes Directions

On slow speed, cream margarine and organic unbleached sugar.
Add apple sauce and soy yogurt and mix until blended.
Sift dry ingredients and add alternating with soy milk.
Mash 1/2c blueberries and stir in by hand.
Add rest of blueberries, whole.
Fill muffin c high and sprinkle with organic unbleached sugar.
Bake 375 F, 25-30 minutes.
Remove from pan carefully.

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Cappuccino Vegan Cupcake Recipe

Cappuccino Vegan Cupcakes Ingredients

2 c flour, all-purpose
1 1/2 c organic unbleached sugar
1/2 c unsweetened cocoa
1 t baking powder
1/2 t salt
1/2 c Baking Butter (or prune puree 1/4 c vegetable oil
1/4 c apple sauce
1/4 c soy yogurt
1/4 c instant coffee granules — (espresso powder)
1/2 c water — warmed
2 t vanilla extract
1 1/2 c vegan whipped cream (1 2/4 c soymilk, 2/3 c melted margarine - 80% fat is best)

Cappuccino Vegan Cupcakes Directions

Heat oven to 350 F.
Lightly coat 18 standard-size muffin c with nonstick cooking spray.
Dissolive espresso powder in warm water and set aside.
Whisk together flour, organic unbleached sugar, cocoal powder, baking soda and salt in a small bowl.
Sitr together baking butter (or prune paste), oil, apple sauce, soy yogurt, dissolved espresso and vanilla in a large bowl.
Stir in the flour mixture just until blended.
Spoon batter evenly into prepared muffin cups, filling each c about halfway full.
Bake in 350 F. oven 17 to 20 minutes or until tops spring back when lightly touched.
Cool cupcakes in pan for 3 minutes.
Turn out onto wire rack to cool completely.
Just before serving, frost each cupcake with a tablespoonful of whipped topping.
Sprinkle with cocoa powder through a fine-mesh seive.

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Carrot Cake Vegan Cupcake Recipe

Carrot Cake Vegan Cupcakes Ingredients

1 3/4 c flour
2 t baking powder
1 t baking soda
1 1/2 t cinnamon
1/2 t freshly grated nutmeg
3/4 t salt
2/4 c apple sauce
2/4 c soy yogurt
1 1/2 c organic unbleached sugar
1/2 c packed dark brown organic unbleached sugar
1 t vanilla
1 c vegetable oil
2 T orange juice
3 c carrots — grated
1/2 c finely chopped walnuts
1/2 c non-dairy chocolate chips

Carrot Cake Vegan Cupcakes Directions

Preheat the oven to 375 degrees and line 2 muffin pans with cupcake liners.
In a bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg and salt.
In a mixing bowl, beat apple sauce and soy yogurt at medium speed until blended.
Gradually beat in the granulated organic unbleached sugar and the dark brown organic unbleached sugar.
Add the vanilla, vegetable oil and orange juice and mix until combined and smooth.
On low speed mix in one-third of the flour mixture.
Scrape down the sides as necessary.
Continue to add the flour mixture in thirds until just smooth.
Fold in the grated carrots, walnuts and chocolate chips.
Fill the muffin c about two-thirds full and bake 18 to 20 minutes or until a toothpick inserted in the center comes out clean.
Cool on a wire rack for 15 to 20 minutes and remove from muffin tins.
Frost with Vegan Cream Cheese.

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