Saturday, February 24, 2007

Vegan Cupcakes Rule!!!!

You've not lived till you've tried a vegan cupcake. I'm dead serious. When these ladies said you could really taste the ingredients much better in one of their cupcakes, they weren't joking. These are moist, super chocolatey and the frosting is rich, creamy and mmmmm....
I shall never make a normal cupcake again!
Here's the recipe:


1 cup soy milk
1 tsp apple cider vinegar
3/4 cup granulated sugar
1/3 cup canola oil
1 tsp vanilla extract
1/2 tsp almond extract
1 cup all-purpose flour
1/3 cup cocoa powder
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt


1. Preheat oven to 350F and line muffin pan.
2. Whisk together the soy milk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add the sugar, oil and extracts to the soy milk mixture and beat till foamy. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder and salt. Add in two batches to the wet ingredients. (I mixed the wet ingredients in my KA and added the dry directly there! Much easier!)Beat till no large lumps remain. Fill liners 3/4 full. Bake 18-20 minutes till toothpick comes out clean. Let cool in pan five minutes and transfer to rack to cool completely.
Chocolate Buttercream Frosting
1/4 cup margarine softened
1/4 cup shortening
1/2 cup unsweetned cocoa powder, sifted
2 1/2 powdered sugar, sifted
3 tbsps soy milk (or more, I think!)
1 1/2 tsps pure vanilla extract


1. Cream together the margarine and the shortening until well combined. Add the cocoa powder and incorporate well. (Again, I did this all in the KA. It looked rather dry at first, but came together beautifully.)Add the confectioners' sugar in about 1/2 cup batches and beat well adding a little splash of soy milk after each addition. When all ingredients have been well incorporated, add the vanilla and beat until light and fluffy.
























































30 comments:

domesticgoddess said...

Paola, these look gorgeous! You've got me curious to try these now! What are the ingredients?

Paola said...

Hi DG!

Here's the recipe: PLEASE make them!!!

*1 cup soy milk
*1 tsp apple cider vinegar
*3/4 cup granulated sugar
*1/3 cup canola oil
*1 tsp vanilla extract
*1/2 tsp almond extract
*1 cup all-purpose flour
*1/3 cup cocoa powder
*3/4 tsp baking soda
*1/2 tsp baking powder
*1/4 tsp salt

1. Preheat oven to 350F and line muffin pan.
2. Whisk together the soy milk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add the sugar, oil and extracts to the soy milk mixture and beat till foamy. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder and salt. Add in two batches to the wet ingredients. (I mixed the wet ingredients in my KA and added the dry directly there! Much easier!)Beat till no large lumps remain. Fill liners 3/4 full. Bake 18-20 minutes till toothpick comes out clean. Let cool in pan five minutes and transfer to rack to cool completely.

Chocolate Buttercream Frosting
*1/4 cup margarine softened
*1/4 cup shortening
*1/2 cup unsweetned cocoa powder, sifted
*2 1/2 powdered sugar, sifted
*3 tbsps soy milk (or more, I think!)
*1 1/2 tsps pure vanilla extract

1. Cream together the margarine and the shortening until well combined. Add the cocoa powder and incorporate well. (Again, I did this all in the KA. It looked rather dry at first, but came together beautifully.)Add the confectioners' sugar in about 1/2 cup batches and beat well adding a little splash of soy milk after each addition. When all ingredients have been well incorporated, add the vanilla and beat until light and fluffy.


Hope you like them!

annauk said...

Wow! Paola, these look simply amazing!
I'm so tempted too...

xx

Mara said...

Yum, yum, I'm also tempted to try these. It's a pity that it's not metric, though, the book must be lovely.

Jane in France said...

How many cupcakes does the recipe make Paula?

I sooo want to make them for my birthday (which is going to be pudding day, breakfast lunch and dinner - nothing but pudding) but I obviously don't want the full batch to myself; there are other puddings to consider!

I just love the photos!

xxx

Paola said...

Hi Jane!

It makes 12 cupcakes. Silly of me to forget! Wow! A day with nothing but desserts for your birthday! Now that's decadence!! I bet you'll be smiling the whole day!

Enjoy!

Paola

Celine said...

they're so pretty! is it the recipe from vegan cupcakes take over the world?

Paola said...

Hi Celine,

Yes, they are! It's a gorgeous little book filled with wonderful recipes! I really recommend it!

paola

Jerry said...

Yummy!

Squeak said...

Hi!

I just had to say that these cupcakes turned out AMAZING and I'm so happy to finally find a chocolate vegan cupcake recipe that turns out so tasty. :) My mom loved these for her birthday!

xosqueak

Paola said...

Hi Squeak!

That's great! They are lovely, aren't they? I recommend "vegan Cupcakes Take Over The World" to everyone. Beautiful little book with gorgeous recipes!

paola

moodbrilliant said...

Hi Paola,

Thanks for the recipe. Our friends loved it! Since I'm allergic to soy milk, I substituted soy with almond milk and the results were great: people thought I added amaretto in the recipe! We're looking to trying more of your recipes. Be well.

gwendomama said...

thanks so much for posting this! i am making some cupcakes for a vegan friend who works at blogher and was afraid to leave my high standard of butter use.
i shall march forward.

Anonymous said...

for the powdered sugar, is it 2 1/2 cups? i'm thinking it is, but just wanted to make sure...thanks

Paola said...

Hi there,

Yes, it is 2 1/2 cups. Enjoy!
paola

Ivy said...

Hi! I tried this recipe and It turned out really well. I posted about it on my blog.
Thanks for the recipe :)

Alex said...

I'm going to try these at my hen do (bachelorette party) - I'm having a tea party and one of my bridesmaids is vegan so I want to make sure she has something fabulous that we'll all enjoy! Thanks!

Pepper said...

I made these for my dad's birthday and many non-vegans said they were the best cupcakes ever!

Anonymous said...

Hi Paola,

I made these for two of my vegan friends, my first attempt at vegan baking, and they were amazing. Thanks so much for sharing the recipe :)

Nicky

The Lavender Faerie said...

Thank you for posting the recipe! :)

Emily said...

my friend is allergic to nuts, what can i substitute for the almond extract?

Paola said...

You could try vanilla extract, or, just leave the extract out. Hope you like the cupcakes!

LittleReece said...

I made these for a little girl who is lactose intolerant but loves cupcakes (I was at her Birthday party and they had to take the icing off, it was so pathetic). I was skeptical that they could really be that good.

Well, I just want to tell you THESE ARE THE BEST CUPCAKES I HAVE EVER HAD - VEGAN OR NOT.

I have made them twice since Saturday, and will probably make them again. Thank you so much for this amazing recipe.

Paola said...

I'm really happy to hear that! Awesome how cupcakes can put a smile on your face! :)

Marietta said...

This recipe looks fabulous, and I plan to make it this weekend for a party. Very timely, too, as our son has recently become a vegan (and, so are we, somewhat by default, but happily so!).

How many cupcakes does each recipe make?

Thanks for your input.

Marietta

Paola said...

Hi Marietta,

Thanks for visiting my blog. The recipe makes about 15 cupcakes, depending on your liners. Remember not to overfill them! Hope they go down well. :)

Anonymous said...

You have no idea what a non-baker I am...but I recently won a KA and decided to give it a go...somehow I stumbled upon your blog and this was the cupcake recipe I made....my kids gave it a 10 on 10 (and they are pretty discriminating normally)...thanks so much for sharing this!!

Paola said...

Very happy to hear that!! Glad you all enjoyed them!

antoine said...

These look great!

Did you use dutch-processed or unsweetened cocoa powder for the cake?

Paola said...

Hi Antoine,

I used unsweetend cocoa powder. Enjoy!