Some people choose a specific way to eat just because, while others do so out of necessity. At the bakery we've made Gluten-Free products for patrons and now I wanted to experiment with Vegan products. After reading lots of recipes on the blogs, I combined a couple and came up with this one. These cupcakes are so soft and moist, you'd never guess they were vegan, without eggs or milk or butter. In fact, my husband took the leftovers to work and everyone was completely surprised to learn there were no eggs.
Vegan Vanilla Cupcakes
2 cups + 2 Tablespoons all purpose flour, sifted
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup + 2 Tablespoons sugar
1-1/2 cup vanilla soy milk or soy creamer (or Almond Milk)
1 Tablespoon apple cider vinegar
1/2 cup canola oil
1 Tablespoon vanilla extract
Preheat oven to 350 degrees F. Sift all dry ingredients and set aside.
Add all wet ingredients to the dry
and stir until smooth.
Scoop evenly into 24 cupcake liners and bake at 350 degrees F for 15-20 minutes until a toothpick inserted comes out clean.
Remove from oven and cool completely.
Add all wet ingredients to the dry
and stir until smooth.
Scoop evenly into 24 cupcake liners and bake at 350 degrees F for 15-20 minutes until a toothpick inserted comes out clean.
Remove from oven and cool completely.
Vegan Buttercream Frosting
1/2 cup vegan margarine such as Earth Balance (most regular margarine contains whey so that would not be completely vegan, check the ingredients to be sure)
1/2 cup shortening
3 cups powdered sugar, sifted
2 Tablespoon vanilla soy milk or soy creamer
1 Tablespoon vanilla extract
In a mixing bowl, beat margarine and shortening until smooth and creamy. Add sifted powdered sugar and beat until creamed. Add soy milk or creamer and extract and beat until fluffy.
Pipe onto cooled cupcakes and decorate with colored sugars.
I'll be experimenting with another buttercream recipe since this one was really really stiff and not at all creamy like I like it.
This post has also been linked to:
- Mouthwatering Monday at Southern Fairytale
- Meatless Mondays at My Sweet and Savory
- Two for Tuesday at Frugality and Crunchiness with Christy
- Tempt My Tummy Tuesday at Blessed with Grace
- Delicious Dish at It's a Blog Party
- $5 Dollar Dinner Challenge
- Tasty Tuesday at Beauty and Bedlam
- Tuesday at the Table at All the Small Stuff
- Grocery Cart Challenge Recipe Swap
- Tackle it Tuesday at 5 Minutes for Mom
- Dish It at Frugal Femina
- Tuesday Tastes at Crazy Daisy
- Hon, What's for Dinner Wednesday
- Hoosier Homemade Cupcake Carnival
11 comments:
Oh they look beautiful!!!
But no eggs or butter??? Me no likey! Lol!
Bookmarking that one:-)
Thank you for sharing your recipe - I have vegan friends and have always wondered what to make for dessert! Problem solved thanks to you :) Your cupcakes look lovely!
How ironic. I just watched an episode of Cupcake Wars last night where the winner did all her cupcakes vegan. They looked SO good so I am curious. Thank you for saving me some search time :) I took your list of links from last week's recipe post.....this saved me some time as well. I guess I owe you!
I don't think I've ever seen a Vegan recipe before. Thanks for sharing and adding them to Cupcake Tuesday!
~Liz
so glad to see that you created a recipe requiring no eggs or butter and they look so good this one will be passed to friends
It is amazing how much you can accomplish being vegan. I am impressed. Thanks for linking this to My Meatless Mondays.
Well, they definitely look amazing! Thanks so much for sharing these w/ Two for Tuesdays this week =)
This looks awesome! Can't wait to try them out.
My son is allergic to soy - I wonder if these would work with coconut milk? thanks for linking this to Two for Tuesdays!
Ok, next challenge, a cupcake for my friend, whose family cannot have wheat, barley, rye, oats, corn, soy, dairy, or eggs =)
How wonderful that you came up with a workable recipe to accomodate people. Thank you for sharing it with Two for Tuesday.
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