2 Of My Favourite Vegan Cupcakes Recipes That Are Guaranteed To Be Loved

Who doesn’t love vegan cupcakes. And the great thing about vegan cupcakes is that they are healthier for you than regular cupcakes.

Look, I’m not talking health food here, not at all. But vegan cupcakes have no cholesterol and less saturated fat. So enjoy them once in a while as a treat and a snack.

Keeping things simple as I try to do here at Vegan Valor, these 2 vegan cupcake recipes are easy without giving up on the yumminess, tenderness and lightness that you discerning vegan cupcake eaters have come to expect.

If you’re eager to go on a cupcake making binge, you would do worse then baking all the cupcake recipes from Vegan Cupcakes Take Over the World.

Now before we get to making these all yummy vegan cupcakes you have to understand that my tastes are a little eclectic, what this means is that I enjoy playing with different ingredients. So before you turn your nose up at these delicious cupcake recipes, do me a favour and try them out first. You will be pleasantly surprised I’m sure.

Chocolate marmite vegan cupcakes with fluffery buttery frosting
I know, marmite. Quit yer bitchin’, marmite and chocolate is delicious. Besides we only use a dash of marmite and it gives it a great robust and full flavour to the chocolate.

For the cupcake:
1 cup soy milk
1 teaspoon apple cider vinegar
3/4 cup granulated sugar
1/3 cup canola oil
1 and 1/2 teaspoons vanilla extract
1 cup all-purpose flour
1/3 cup cocoa powder
1 tablespoon marmite
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

This will make 12 cupcakes. Preheat your oven to 350 and line your muffin tin with cupcake liners.

Beat the soy milk and the and vinegar together in a large bowl and put aside for a few minutes until it curdles.

Now add in the sugar, oil, vanilla extract and marmite and mix well. In a separate bowl mix together the dry ingredients i.e. flour, cocoa powder, baking soda, baking powder and salt.

Add the dry into the wet stirring while you do to ensure a good mix and not clumps form. Spoon into muffin liners about 2/3 of the way to the top or more depending on how much you have left. Bake for 18 to 20 minutes or until a toothpick inserted into the middle of a cupcake comes out clean.

Let cool on a wire rack for 10 or so minutes before adding the frosting.

For the fluffery buttery frosting:
1/2 cup nonhydrogenated shortening
1/2 cup nonhydrogenated margarine
3 1/2 cups powdered sugar
1 1/2 teaspoons vanilla extract
1/4 cup plain soy milk

You can use just margarine if you can’t find shortening but shortening does help give it a more “buttery” texture and airiness.

In a bowl or food mixer beat the margarine and shortening together until fluffy. Shouldn’t take long. Then add the sugar and beat for another 3 minutes. Then add the soy milk and vanilla and beat for another 5 or so minutes.

Spoon onto the cupcakes or get real fancy and use a baker’s piping bag.

Strawberry pepper vegan cupcakes with cardamom cream cheese frosting
Nuh uh, I see you turning your nose up at these without even trying them. Give them a go first and you’ll be back for seconds. Honest.

For the cupcake:
3/4 cup soy milk
1 teaspoon apple cider vinegar
1/2 cup strawberry sauce or jam
3/4 cup granulated sugar
1/3 cup canola oil
1 teaspoons strawberry extract
1 and 1/3 cup all-purpose flour
1 teaspoon pepper
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

This will also make 12 cupcakes. By now you now the deal. Oven at 350, muffin tin lined with cupcake liners.

Beat soy milk and vinegar and set aside until it curdles. Add in the rest of the wet i.e. strawberry jam, oil and strawberry extract. Mix well.

Separate bowl add and mix the dry ingredients i.e. flour, pepper, baking soda, baking powder and salt. Add dry into wet and mix well.

Spoon into muffin tin about 2/3 full and bake for 18 to 20 minutes. Let cool on a wire rack for 10 or so minutes before adding the frosting.

For the strawberry cardamom vegan cream cheese frosting:
12 ounces vegan cream cheese – room temperature
1/2 cup powdered sugar
1/3 cup strawberry sauce or jam
1 tablespoon freshly squeezed lemon juice
1 teaspoon vanilla extract
1/2 teaspoon of ground cardamom

Mix everything together in a food mixer on low until sugar and strawberries are mixed in. Now increase speed and mix for another 5 or so minutes until everything is light and fluffy.

You can also do this by hand but that’s harder!


Add to your cupcakes and call me a liar if these aren’t amongst the yummiest vegan cupcakes you’ve ever tasted?

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