Vegan Cupcake

Lactose free. Basically… Rich Chocolate Vegan Cupcakes Ingredients * 3 tablespoons vegan margarine, softened * 1 1/2 cups unbleached organic sugar * 1/4 cup non-dairy yogurt * 1/4 cup sweet potato baby food * 2/3 cup vegetable oil * 1 tablespoon vanilla * 1 cup chocolate soymilk (or non-dairy milk) * 1 1/3 cup flour * 1/4 teaspoon baking soda * 2 teaspoons baking powder * 3/4 cup unsweetened cocoa powder * 1/8 teaspoon salt Rich Chocolate Vegan Cupcakes Directions Pre-heat oven to 350F. Cream together margarine and sugar. Add wet ingredients. In a separate bowl, combine dry ingredients. Add dry mixture to wet mixture and mix well. Fill muffin tins with batter. Bake 15-17 min. Or until a wooden pick inserted in the batter comes out clean. Remove from pan and cool completely. Basic Vegan White Cupcakes Ingredients 2 cups all-purpose flour 1 1/2 cups organic unbleached sugar 3 1/2 teaspoons baking powder 1 teaspoon salt 1/2 cup vegan margarine (80% fat is best), softened 1 cup soymilk (or other non-dairy milk) 1 teaspoon vanilla 1/4 cup non-dairy yogurt 1/4 cup applesauce 1/4 cup silken tofu Basic Vegan White Cupcakes Directions Heat oven to 350F degrees. Beat all ingredients in large mixer bowl on low speed, scraping bowl constantly, 30 seconds. Beat on high speed, scraping bowl frequently, 3 minutes. Pour batter into paper-lined medium muffin cups, filling each about half full. Bake 20 minutes. Cheesecake Vegan Cupcakes Ingredients 3 packages (8 oz each) vegan cream cheese 1 cup organic unbleached sugar 1 tablespoon vanilla 1/4 cup applesauce 1/2 cup non-dairy yogurt 1 cup vegan sour cream Custard Cups 9″ vegan graham cracker crust Cheesecake Vegan Cupcakes Directions Leave vegan cream cheese out to soften. Beat until smooth with organic unbleached sugar and vanilla. Add applesauce and soy yogurt, beating on high. Fold in sour cream. Will make more than what a 9″ graham cracker crust will hold, so fill it to the brim, and then bake the remainder in custard cup(s). Bake at 350F for 30-35 minutes, or until crust is golden brown and toothpick comes out clean.

Learn how to make these delicious and totaly VEGAN Caramel Apple Cupcakes, that LOOK and taste like delicious apples. Elise from MyCupcakeAddiction shows you. . .

4 replies on “Vegan Cupcake”

  1. Wiz Jeffs says:

    1. Substitute non-dairy milk for dairy milk.

  2. Mindi Jeffs says:

    I simply use soy milk or any other plant milk, I also use a commercial egg replacer or tabioca starch as an egg replacer.

  3. Marcalo Raneesh says:

    This is the best recipe I’ve used, they always come out lovely!

  4. Florida says:

    If I attempted this, I would make a healthy cupcake lol.

    my ingredients would be:
    oat flour
    real fruit
    arrow root powder
    for moisture I would add grape seed oil as it tasteless to me

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