Easy Vegan Cupcakes and Frosting [Recipe]

Whether or not you follow a vegan diet, vegan cooking offers some amazing recipes that I make from time to time. Due to a dairy and nut allergy in some family members, I decided to make vegan cupcakes for a recent celebration event.

The cupcake recipe comes from 1000 Vegan Recipes, an excellent cookbook highly recommended by a vegan friend. The recipe is easy to make because of simple ingredients you can find at any grocery store. Of course, cupcakes require frosting! The easy vegan frosting recipe comes from Vegan Cupcakes Take Over the World cookbook. The beauty of the cupcakes is that they can be adapted to make a vegan cake with vegan frosting (perfect for a vegan birthday party!).

Note: Remember to purchase organic, natural, non-GMO verified products. Canola oil and vegan baking substitutes can contain GMO ingredients and synthetic additives that you should avoid. When in doubt, purchase Certified Organic products.

Vegan Cupcakes

Yield: 12 cupcakes

Prep time: 10 minutes

Baking time: 20 minutes
Source: 1000 Vegan Recipes

Ingredients:

3/4 cup plain or vanilla soy milk (I used Eden Organics unflavored)
1 1/2 teaspoons apple cider vinegar
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup sugar
1/4 cup canola oil or other neutral oil
1 1/2 teaspoons pure vanilla extract

Directions:

1. Preheat the oven to 350. 
2. Line a 12-cup muffin tin with paper or foil cupcake liners and set aside.
3. In a small bowl, combine soy milk and vinegar and set aside. 
4. In a medium bowl, combine the flour, baking powder, baking soda, and salt. Mix to combine.
5. In a large bowl (or stand mixer), combine the sugar, oil, and vanilla. Stir in the soy milk mixture. Add the dry ingredients to the wet ingredients and stir until smooth.
6. Pour the batter evenly into the prepared pans, about two-thirds full, and bake until a toothpick in the center of a cupcake comes out clean, about 20 minutes.
7. Cool completely before frosting.
   

Note: This recipe can be adapted to a vegan cake with vegan frosting. To make two 8 or 9 inch cakes, increase the recipe by 1.5 times. Oil the cake pans. Split evenly between the two pans. Bake for up to 30-35 minutes; start checking after 20 minutes.

Vegan Frosting

If you have a stand mixer, I would highly recommending using it with the paddle attachment for this recipe as it simplifies and speeds up the time. This recipe makes about 4-5 cups of frosting, which is enough for 36-48 cupcakes depending on how much frosting you put on each cupcake. Leftover frosting can be frozen.

Note: You can adjust the ratio of the shortening to the margarine depending on what you have on hand. For example, I used 3/4 cup of Organic Palm Oil Shortening and 1/4 cup of Melt Organic Buttery Spread (does contain a small amount of ghee).

Yield: 4-5 cups, enough for 36-48 cupcakes

Prep time: 10 minutes
Source: Vegan Cupcakes Take Over the World

Ingredients:

1/2 cup non hydrogenated shortening (I used Tropical Traditions Organic Palm Oil Shortening)
1/2 cup non hydrogenated margarine (ex: Earth Balance)
3 1/2 cups powdered sugar (sift if clumpy)
1 1/2 teaspoons pure vanilla extract
1/4 cup plain soy milk (I used Eden Organics unflavored)

Directions:

1. Beat the shortening and margarine together until well combined and fluffy.
2. Add the sugar and beat for about 3 minutes.
3. Add the vanilla and soy milk and beat for 5-7 minutes until fluffy.
4. For chocolate frosting, add 3-4 tbsp of cocoa powder. Can add more or less depending on your preference. 
5. If frosting a cake and you would like stiffer frosting, add a little more powdered sugar until you get the right consistency. Consistency will also depend on the type of vegan shortening and margarine that you use.
   

Disclaimer: This post contains an affiliate link to where I usually shop. Your purchases support this blog at no additional cost to you. Regardless, I feature and recommend only brands and products that I myself would use.

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