VEGAN CREAMSICLE CUPCAKES
Make and share this Vegan Creamsicle Cupcakes recipe from Food.com.
Provided by swirlycinnacakes
Categories Dessert
Time 35m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat your oven to 350 degrees and line a cupcake pan with papers.
- Whisk together the soy milk and vinegar and set aside until it curdles.
- Sift the flour, cornstarch, baking powder, baking soda and salt into a bowl and mix.
- In a separate large bowl, beat together the margarine and sugar for about 2 minutes or until light and fluffy, be careful not to over-beat or the margarine will melt. Beat in orange and vanilla extracts, then alternate between flour mixture and soy ilk mixture, beating until no large lumps remain.
- Fill cupcake liners 2/3 full and bake for 20-22 minutes or until tops spring back when lightly touched.
- Transfer to a cooling rack and cool completely.
Nutrition Facts : Calories 179, Fat 8.1, SaturatedFat 1.4, Sodium 223.9, Carbohydrate 24.3, Fiber 0.6, Sugar 12.7, Protein 2.4
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
BUCKWHEAT VEGAN CUPCAKES
Make and share this Buckwheat Vegan Cupcakes recipe from Food.com.
Provided by stop.whispering
Categories Dessert
Time 35m
Yield 12 cupcakes, 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350.
- Whisk together soy milk and vinegar, set aside for a minute.
- Beat together soy milk mixture, oil, sugar and extracts.
- Sift in the flour, baking powder, baking soda and salt and milk until no lumps remain.
- Fill cupcake liners two thirds of the way up and bake for 20-22 minutes.
Nutrition Facts : Calories 124.6, Fat 1.9, SaturatedFat 0.2, Sodium 208.7, Carbohydrate 25.5, Fiber 1.5, Sugar 13.7, Protein 2.3
CREAMSICLE CUPCAKES
Make and share this Creamsicle Cupcakes recipe from Food.com.
Provided by Kasha
Categories Dessert
Time 45m
Yield 24 serving(s)
Number Of Ingredients 14
Steps:
- 1. Heat oven to 350°F Line 24 regular-size (2 1⁄2-in.-diameter) muffin cups with paper or foil liners.
- 2. Beat butter, sugar, baking powder, vanilla, orange juice and zest in a large bowl with mixer on high 3 minutes or until fluffy. Add eggs, 1 at a time, beating well after each. On low speed, beat in flour in 3 additions alternately with milk in 2 additions, just until blended, scraping sides of bowl as needed. Spoon evenly in muffin cups.
- 3. Bake 22 to 25 minutes until a wooden pick inserted in center of cupcakes comes out clean and tops are golden. Cool in pans on a wire rack 5 minutes before removing from pans to rack to cool completely.
- 4. Frosting: Beat ingredients labeled frosting in medium bowl on medium-high speed until soft peaks form when beaters are lifted. Tint with food color; beat just until blended. Frost and garnish cupcakes.
Nutrition Facts : Calories 214, Fat 12.4, SaturatedFat 7.5, Cholesterol 67.3, Sodium 51.5, Carbohydrate 23.4, Fiber 0.4, Sugar 13.4, Protein 2.8
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