I have been vegan for a few years now and I would love to hear how other veggies quell the sweet tooth in the form of a cupcakes..
- veganlicious
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Vegan Cupcakes |
What’s your favorite Vegan Cupcake Recipe?
2 Cupcakes to “What’s your favorite Vegan Cupcake Recipe?”
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October 27th, 2008 at 1:19 am
Well, then, you need to get yourself a copy of Vegan Cupcakes Take Over the World by Isa Chandra Moskowitz. I just got my copy yesterday so I haven’t tried any of them yet but the first one I try will be Mucho Margarita Cupcake. Mmm…
Here’s the recipe (reprinted with absolutely no permission from the author, hopefully she’s in the all publicity is good publicity camp):
1/4 c fresh squeezed lime juice
1 1/2 tsp finely grated lime zest
1 s soy milk or rice milk
1/4 c canola oil
2 tbsp tequila
1/2 tsp vanilla extract
3/4 c granulated sugar
1 1/3 c all-purpose flour
1/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
Margarita Icing (below)
Large crystal decorating sugar for the edges
1. Preheat oven to 350. Line muffin tin with cupcake liners.
2. In a large bowl, beat together lime juice, zest, soy milk, canola oil, tequila, vanilla and sugar. Sift in flour, baking soda, baking powder and salt. Mix until batter is smooth. Fill liners 3/4 full and bake 20 to 22 minutes until a toothpick inserted in the center comes out clean. Transfer cupcakes to a cooling rack and let cool completely. Allow to set for an hour or two for flavor to develop fully.
Margarita Icing:
1/4 c margarine, softened
1 tbsp soy milk or rice milk
3 tbsp lime juice
1 tbsp tequila
tiniest drop of green food coloring you can manage
2 c confectioners sugar, sifted
generous pinch Kosher or coarse salt
1. Blend margarine with a fork till soft and fluffy, then stir in soy milk, lime juice, tequila and food coloring (the effect is to give the icing a very pale green tint, even lighter than mint.) Sift in 2 c confectioners sugar and blend (an electric mixer on low is perfect) till creamy and smooth. If it’s too liquidy for your taste, sift in more confectioners sugar, 1 tbsp at a time, till thick but spreadable.
To assemble:
Spread icing on cupcakes, all the way to the edges, then roll just the outer edges in sugar crystals (or just sprinkle on by hand.)
October 28th, 2008 at 8:41 pm
this one is pretty easy and so worth it! kind of a fall recipe, but i make and eat them any time
pumpkin chocolate chip cupcakes with cinnamon icing
1 cup canned pumpkin
1/3 cup oil
1 cup sugar
1/4 cup soy milk
1 tsp vanilla extract
1-1/4 cups flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp salt
1/2 cup chocolate chips
preheat oven to 350 degrees. line a couple of muffin tins with liners. this recipe makes 12 cuppers. definitely line the tins first, and make sure the oven’s preheated! you don’t want the cupcakes to sink!
in a medium bowl, stir together the pumpkin, oil, sugar, soy milk and vanilla. sift in the flour, baking powder, baking soda, cinnamon and salt. use a fork to stir the mix, not a mixer. once all that stuff’s mixed up, add in the chocolate chips. fill each cupcake liner two-thirds full. don’t overfill ‘em. bake for 22-24 minutes. let ‘em sit in the tins for a couple of minutes, then take ‘em out and let ‘em cool before icing ‘em.
ingredients for the icing:
1/2 cup powdered sugar
1/2 tsp ground cinnamon
2 tbsp margarine, melted
1 tbsp soy milk
1/2 tsp vanilla extract
mix sugar and cinnamon in a small bowl. add in the margarine, soy milk and vanilla and stir with a fork until smooth. you can pipe the icing on, or you can slather it on, like i do.