VEGAN CHOCOLATE CUPCAKES WITH VANILLA FROSTING
These simple vegan chocolate cupcakes with vegan vanilla frosting are wonderfully moist and rich. You can use any sprinkles or candy you like for decorating.
Provided by Francesca
Categories Desserts Cakes Cupcake Recipes Chocolate
Time 1h15m
Yield 15
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease 15 individual muffin cups or line cups with paper liners.
- Combine flour, sugar, cocoa powder, baking soda, and salt in a large bowl. Pour in water, oil, vanilla extract, and vinegar. Mix well into a smooth batter. Spoon batter into the prepared muffin cups, filling each 2/3 full.
- Bake in the preheated oven until tops spring back when lightly pressed, 20 to 30 minutes. Cool in the muffin cups for 5 minutes. Transfer to a wire rack and let cool, about 20 minutes.
- Cream margarine in a bowl with an electric mixer until soft and fluffy, about 1 minute. Add 1/2 of the confectioners' sugar, 1 tablespoon at a time, while electric mixture is running on low speed. Beat in vanilla soy milk and 1/2 teaspoon vanilla extract. Beat in remaining confectioners' sugar until frosting has desired consistency.
- Spoon frosting into a piping bag and pipe over cupcakes. Decorate with sprinkles.
Nutrition Facts : Calories 326.6 calories, Carbohydrate 55.8 g, Fat 11.2 g, Fiber 0.9 g, Protein 1.9 g, SaturatedFat 2.5 g, Sodium 156.7 mg, Sugar 42.2 g
VEGAN CHOCOLATE CUPCAKES WITH CHOCOLATE FROSTING RECIPE BY TASTY
Here's what you need: organic granulated sugar, refined coconut oil, unsweetened cocoa powder, all-purpose flour, baking soda, baking powder, salt, vanilla extract, unsweetened almond milk, vegan chocolate chips, vegan butter, unsweetened cocoa powder, organic powdered sugar, vanilla extract, rainbow sprinkle
Provided by Rachel Gaewski
Categories Bakery Goods
Yield 12 cupcakes
Number Of Ingredients 15
Steps:
- Preheat the oven to 350°F (180°C).
- Grease a 12-cup muffin tin or line with paper liners.
- In a large bowl, cream together the sugar and coconut oil with an electric hand mixer until smooth.
- Sift in the cocoa powder, then add the flour, baking soda, baking powder, salt, vanilla, and almond milk, and stir with a rubber spatula until well combined. Fold in the chocolate chips.
- Use an ice cream scoop to fill each muffin cup about ¾ of the way.
- Bake for 20- 25 minutes, until a toothpick inserted in the center of a cupcake comes out clean
- Make the frosting: In a large bowl, cream the vegan butter with an electric hand mixer until smooth.
- Sift in half the powdered sugar and continue to beat. Sift in the rest of the powdered sugar and beat again.
- Sift in the cocoa powder and vanilla and beat until smooth.
- Use a butter knife to spread the frosting onto the cupcakes, creating a flat top with smooth sides.
- Place the sprinkles in a shallow dish. Roll the edges of the cupcakes in the sprinkles.
- Enjoy!
Nutrition Facts : Calories 445 calories, Carbohydrate 52 grams, Fat 25 grams, Fiber 2 grams, Protein 3 grams, Sugar 37 grams
VEGAN VANILLA CUPCAKES WITH RAINBOW SPRINKLE FROSTING RECIPE BY TASTY
Here's what you need: organic granulated sugar, refined coconut oil, all-purpose flour, baking soda, baking powder, salt, vanilla extract, apple cider vinegar, unsweetened applesauce, unsweetened almond milk, vegan butter, organic powdered sugar, vanilla extract, rainbow sprinkles
Provided by Rachel Gaewski
Categories Desserts
Yield 10 cupcakes
Number Of Ingredients 14
Steps:
- Preheat the oven to 350°F (180°C).
- Grease 10 cups of a muffin tin or line with paper liners.
- In a large bowl, cream together the granulated sugar and coconut oil with an electric hand mixer until smooth.
- Add the flour, baking soda, baking powder, salt, vanilla, apple cider vinegar, applesauce, and almond milk, and stir with a rubber spatula until well combined.
- Use an ice cream scoop to fill the muffin cups about ¾ of the way.
- Bake for 20- 25 minutes, until a toothpick inserted in the center of a cupcake comes out clean
- Make the frosting: In a large bowl, cream the vegan butter with an electric hand mixer until smooth.
- Sift in half the powdered sugar and beat to combine. Sift in the rest of the powdered sugar and the vanilla and beat until smooth.
- Fold in the sprinkles with a rubber spatula.
- Place a large zip-top bag in a tall glass. Scoop a good amount of frosting into the bag. Squeeze all of the frosting into a corner of the bag, then snip off that corner.
- Pipe the frosting onto the cupcakes in a spiral pattern
- Enjoy!
Nutrition Facts : Calories 452 calories, Carbohydrate 52 grams, Fat 26 grams, Fiber 0 grams, Protein 1 gram, Sugar 40 grams
VEGAN CHOCOLATE CUPCAKES WITH VEGAN VANILLA FROSTING!
Very Easy! Soft and moist. From Vegan Cupcakes Take Over The World! You can use less sugar if you wish.
Provided by VeganDawn
Categories Dessert
Time 33m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F.
- In a bowl whisk together soy milk and vinegar, set aside to allow curdling.
- Add sugar, oil and vanilla extract to the soy milk mixture and beat until it's foamy.
- In a seperate bowl sift together flour, cocoa powder, baking soda an dpowder, and salt.
- Add in two batches to thewet ingredients, beating until no large lumps remain.
- Pour into lined cupcakes filling about 3/4 full.
- For the frosting: mix margarine, soy milk, and vanilla.
- Blend in sugar until creamy enough to your preference.
Nutrition Facts : Calories 580.1, Fat 15.9, SaturatedFat 2.2, Sodium 297.6, Carbohydrate 110, Fiber 1.8, Sugar 95.1, Protein 3.4
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