Vegan Vanilla Cupcakes Recipes

Steps:

• Preheat oven to 350°. In a large bowl, whisk flour, baking powder, baking soda and salt. In a small bowl, whisk coconut milk, sugar, oil, vinegar and vanilla. Stir into dry ingredients just until moistened. , Fill paper-lined muffin cups half full. Bake until a toothpick inserted in the center comes out clean, 15-20 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat margarine until light and fluffy. Beat in confectioners' sugar, milk and vanilla. Frost cupcakes.

Steps:

• Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners and spray the liners with nonstick cooking spray.
• For the cake: Whisk together the flour, granulated sugar, baking powder, baking soda and salt in a medium bowl. Whisk together the almond milk, brown sugar, oil and vanilla in another medium bowl. Add the almond milk mixture to the flour mixture and gently fold until just combined (it's OK if there are lumps). Divide the batter evenly among the prepared liners.
• Bake the cupcakes until they are golden brown and bounce back when pressed and a toothpick inserted in the center comes out clean, 20 to 22 minutes. Let cool in the pan for a few minutes, then transfer to a rack to cool completely.
• For the frosting: Beat the margarine on medium-high in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a hand mixer) until smooth, about 1 minute. Add the confectioners' sugar, almond milk and vanilla and beat on low until the frosting comes together and is smooth, about 1 minute.
• Frost and decorate the cupcakes as desired.

Steps:

• Heat the oven to 180C/160C fan/gas 4. Line the holes of a 12-hole cupcake tin with paper cases. Stir the milk and vinegar in a jug and leave to thicken slightly for a few mins.
• Beat the butter and sugar with an electric whisk until well combined. Whisk in the vanilla, then add the milk a splash at a time, alternating with spoonfuls of the flour. Fold in any remaining flour, the baking powder and a pinch of salt until you get a creamy batter. Don't worry if it looks a little curdled at this stage.
• Divide between the cupcake cases, filling them two-thirds full, and bake for 20 - 25 mins until golden and risen. Leave to cool on a wire rack.
• To make the buttercream, beat the butter, icing sugar and vanilla with an electric whisk until pale and creamy. Divide between bowls and colour with different food colourings until you get desired strength. Spoon or pipe onto the cooled cupcakes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with 18 paper baking cups.
• Measure the apple cider vinegar into a 2 cup measuring cup. Fill with almond milk to make 1 1/2 cups. Let stand until curdled, about 5 minutes. In a large bowl, Whisk together the flour, sugar, baking powder, baking soda and salt. In a separate bowl, whisk together the almond milk mixture, coconut oil and vanilla. Pour the wet ingredients into the dry ingredients and stir just until blended. Spoon the batter into the prepared cups, dividing evenly.
• Bake in the preheated oven until the tops spring back when lightly pressed, 15 to 20 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter. Frost with desired frosting.

Steps:

• Preheat oven to 350F and line muffin pan with paper liners.
• Whisk the soy milk and the vinegar together and let sit a few minutes until curdled.
• IF USING MARGARINE:.
• Sift the flour, cornstarch, baking powder, baking soda and salt into a large bowl and mix.
• In a separate large bowl,use a handheld mixer at medium speed to cream the margarine and sugar for about 2 minutes until light and fluffy, but don't beat past 2 minutes. Beat in the vanilla and other extract, if using, alternate beating in the soy milk mixture and the dry ingredients, stopping to scrape the sides of the bowl a few times.
• IF USING OIL:
• Beat together the soy milk mixture, oil, sugar, vanilla, and other extracts, if using, in a large bowl. Sift in the flour, cornstarch, baking powder, baking soda and salt and mix until no large lumps remain.
• Fill cupcake liners two-thirds of the way and bake for 20 to 22 minutes till done. Transfer to a cooling rack and cool completely before frosting.

Steps:

• Combine the rapeseed oil, cider vinegar and oat milk in a jug. Heat the oven to 180C/160C fan/gas 4. Line a 12-hole cupcake or muffin tray with paper cases. Tip the flour, baking powder and sugar into a large bowl. Make a well in the middle and slowly pour in the wet mixture, whisking constantly. Add the vanilla paste and stir to combine. Divide evenly between the paper cases and bake for 15-20 mins until golden and a skewer inserted into the middle of a cupcake comes out clean. Transfer to a cooling rack to cool completely.
• For the icing, beat the plant block and vanilla until soft and creamy, around 2 mins. Add the icing sugar in batches, beating well after each addition, and a large pinch of salt. Transfer to a piping bag fitted with a star nozzle. Pipe swirls on top of each cooled cupcake. Will keep, iced, for up to three days in an airtight container.

Steps:

• Line muffin tray with paper liners.
• Smash graham crackers and mush together with oil and honey and spoon into the bottoms of the cupcake liners and press down firmly. Bake these at 350 for 10 to 15 minutes.
• Blend "cream cheese," sugar, agave, vanilla, and soy yogurt. Mix well and pour over crusts 3/4 full. Bake at 325 for 25 minutes. Remove when cool and chill.
• Variation: top with cherries, strawberries, or any fruit!