Vegan Frosted Cupcakes
July 16, 2009, 7:42 pm
Filed under: Desserts

I have a family member who makes some ridiculously fabulous cupcakes.  I have been dreaming about tearing in to a scrumptious, beautiful little one myself for a few months now, after reading about all of the wonderful flavor combinations she comes up with to try.  Alas, they are far from vegan, so I made it my mission to come up with a good substitution.  So far, the front runner is a basic chocolate cupcake with some decadent vanilla frosting on top.  These are seriously amazing.

Vegan Cupcakes

1 c. vanilla soymilk

1 tsp. apple cider vinegar

3/4 c. granulated sugar

1/3 c. canola oil

1 1/2 tsp. vanilla extract

1 c. white, whole wheat flour

1/3 c. Ghiradelli cocoa powder

3/4 tsp. baking soda

1/2 tsp. baking powder

1/4 tsp. salt


Preheat to 350 degrees.  Line a muffin pan with liners. 

Whisk together soy milk and vinegar in a bowl and set aside. 

In seperate bowl, use a fork to combine flour, cocoa powder, baking soda, baking powder and salt. 

Return to first bowl containing soy milk/vinegar mixture and add sugar, oil, and vanilla extract and beat until foamy.   Begin adding flour mixture in small batches and stir to combine.  Once all flour mixture is added to the soy milk mixture, beat until creamy.

Pour in to liners about 3/4 full and bake for approximately 20 minutes. 

Remove from oven and let cool while you make the frosting.


Decadent Vegan Frosting

1/2 c. nonhydrogenated vegan shortening

1/2 c. vegan margarine (Earth balance)

3 1/ 2 c. powdered sugar

1 1/2 tsp vanilla extract

1/4 c. vanilla soy milk


Beat shortening and margarine until fluffy.  Add sugar and beat again until fluffy and well combined.  Add vanilla and soymilk and beat again until fluffy.   Done.  That one is simple!

Once cupcakes are cooled, add frosting and if desired, a sprinkle of some pretty colored sugar.  Store in airtight container. 



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