A Vegan Cupcake Recipe
As I researched keywords for my site, I came across the phrase vegan cupcake recipe. I wasn't exactly sure what "vegan" meant, but I realized that I'd have to make the recipe....just out of curiousity. My first step was to find out what I was getting into.
The dictionary defines "vegan" as a philosophy and way of living which seeks to exclude as far as is possible and practical all forms of exploitation of, and cruelty to, animals for food, clothing or any other purpose; and by extension, promotes the development and use of animal-free alternatives for the benefit of humans, animals and the environment. In dietary terms it denotes the practice of dispensing with all products derived wholly or partly from animals. (Source Wikipedia)
Honestly, I think I can live with that. So off to the kitchen I went, vegan cupcake recipe in hand....to whip up cupcakes. There seems to be a concensus that Vegan Cupcakes Take Over the World , by Isa Chandra Moskowitz and Terry Hope Romero is the best source for vegan cupcake baking...so this recipe was taken from there. Grab your copy from Amazon. and enjoy!
A Vegan Cupcake Recipe
- 1 cup soy milk
- 1 teaspoon apple cider vinegar
- 3/4 cup granulated sugar
- 1/3 cup canola oil
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract, chocolate extract, or more vanilla extract
- 1 cup all-purpose flour
- 1/3 cup cocoa powder, Dutch-processed or regular
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Preheat oven to 350°F and line two cupcake tins with paper liners .
Whisk together the soy milk and vinegar in a large bowl, and set aside for a few minutes to curdle.
Add the sugar, oil, vanilla extract, and other extract, if using, to the soy milk mixture and beat until foamy.
In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Add in two batches to wet ingredients and beat until no large lumps remain .
Pour into liners, filling 3/4 of the way. Bake 18 to 20 minutes, until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely.
This vagan cupcake recipe makes 24 cupcakes.
Vegan Buttercream Frosting Recipe:
- 1/2 cup nonhydrogenated shortening
- 1/2 cup nonhydrogenated margarine, we use Earth Balance
- 3 1/2 cups powdered sugar, sifted if clumpy
- 1 1/2 teaspoons vanilla extract
- 1/4 cup plain soy milk or soy creamer
Beat the shortening and margarine together until well combined and fluffy.
Add the sugar and beat for about 3 more minutes.
Add the vanilla and soy milk, and beat for another 5 to 7 minutes until fluffy.
Thanks for visiting our Vegan Cupcake Recipe page and just remember:
It's a Piece of Cake!