For the past several months I have seen these vegan cupcakes all over the blogging world! They look so good but for some reason I never got around to making them. Then the lovely Jenna reminded me just how droolworthy these little babies looked!! So I just had to try them kicks and giggles. Luckily we have weekend guests coming, so they won’t all be consumed by moi!
Vegan Cookies and Cream Cupcakes
INGREDIENTS
- 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
- Vegan Fluffy Buttercream Frosting
INSTRUCTIONS
- Preheat oven to 350°F and line a muffin pan with paper or foil 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 (a few tiny lumps are OK).
- 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.
Vegan Butter Cream Frosting.
INGREDIENTS
- 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
INSTRUCTIONS
1. Beat the shortening and margarine together until well combined and fluffy. Add the sugar and beat for about 3 more minutes.
2. Add the vanilla and soy milk, and beat for another 5 to 7 minutes until fluffy.
Variation:Cookies ‘n’ Cream Frosting (pictured): Stir into frosting 1/2 cup (about 5 cookies; mash first, then measure) of finely mashed vegan chocolate cream-filled sandwich cookies, like Newman-O’s. Frost cupcakes generously, and top each cupcake with half of a sandwich cookie.
The very best part? You are free to consume as much of the batter as your little heart desires (NO RAW EGG WOO!HOO!)……for the record I only had a few tiny licks of the spoon..honest!!
OMG! I want to reach into my computer and eat that cupcake! ………… Or maybe I will just have to make them when I head home in 14 days! YUMMMMM!
Courtney,
They were heavenly!
Thanks
Oh, those look sooooo good. I’ll definitely have to try them. Wish I was coming as a weekend guest!
(I love the title of this post, too!)
lo!,
I too love that about vegan baking!! Its so FUN! Especially making vegan cookies!! yUmO!
These look great, I would have never guessed they were vegan!
Those look delicious!!!
OOoh, yes. The ability to eat the batter is one of the serious perks of vegan baking! These look good enough to … eat!
I was one of the “LUCKY” guests that got to eat one of these little gems….and they are really wonderful. One of the best cup cakes I have ever had…very moist. I’m thrilled to get the recipe.
Emily
you should def make them!! they are so good! Really sweet though! A fun treat!
kelly,
I wish you were too!! these are so simple to make and Jonathan and Ava loved them! The frosting is a bit much with crisco and butter but its a great treat every once in awhile!! the Cake part is A.wesome!! I would use this recipe to make regular cakes thats how great it is!! so moist!
Thank you sara