VEGAN CUPCAKES
Make vegan cupcakes with buttercream topping using dairy-free and egg-free ingredients. They make the perfect treat for afternoon tea or a mid-morning snack
Provided by Anna Glover
Categories Afternoon tea, Dessert, Treat
Time 50m
Yield Makes 12
Number Of Ingredients 11
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.
Nutrition Facts : Calories 265 calories, Fat 12 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 30 grams sugar, Fiber 0.4 grams fiber, Protein 1 grams protein, Sodium 0.28 milligram of sodium
VEGAN CHOCOLATE CUPCAKES
Vegans have made amazing discoveries in the field of eggless baking. This is a boon not just for folks who abstain from animal products, but also for those who have dairy allergies. This recipe, adapted from "Vegan Cupcakes Take Over the World," by Isa Chandra Moskowitz and Terry Hope Romero, makes cupcakes that are moist and sweet and dark with cocoa.
Provided by Pete Wells
Categories easy, weekday, dessert
Time 40m
Yield Makes 12 cupcakes
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 and prepare a dozen muffin cups - either outfit a muffin pan with paper or foil liners, or use a baking sheet and set out 12 paper liners nested inside foil liners, or else use silicone muffin cups.
- In a large mixing bowl, stir together the soy or rice milk, vinegar, sugar, vegetable oil and vanilla extract. In another bowl, stir together the flour, cocoa powder, baking soda, baking powder and salt. Sift the dry ingredients into the wet ingredients, pausing two or three times to stir, and keep stirring until all the large lumps are gone.
- Pour the batter into the cupcake liners until they are about two-thirds full. Bake until a toothpick inserted into the center comes out clean, about 20 minutes. Cool on a wire rack.
- When cool, whisk the chocolate glaze ingredients until smooth and spread the glaze on the cupcakes. If you choose, top with sprinkles.
Nutrition Facts : @context http, Calories 203, UnsaturatedFat 6 grams, Carbohydrate 35 grams, Fat 7 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 153 milligrams, Sugar 24 grams, TransFat 0 grams
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