VEGAN ELVIS CUPCAKES
This recipe came from Vegan Cupcakes Take Over The World, but I made a small modification with the frosting (using much less, trust me, it doesn't need much). No one will believe you when you tell them they're vegan. The cupcakes taste like moist banana bread. Double frosting recipe to create cupcakes like the ones in the photo. My favorite vegan margarines to use for baking include Earth Balance and Nucoa (in the tub, although it's been impossible to find lately).
Provided by danakscully64
Categories Dessert
Time 30m
Yield 12 cupcakes, 12 serving(s)
Number Of Ingredients 16
Steps:
- Cake:.
- Preheat your oven to 350 degrees and line your pan with paper liners.
- Throw your mashed banana in a blender or or just smash it into oblivious with a fork. Just try to get the lumps out.
- Sift the flour, baking soda, baking powder, salt and sugar into a large bowl, mix well.
- In a smaller bowl, whisk together the oil, soy or rice milk, vanilla extract, almond extract, and mashed banana. Create a well in the dry ingredients and fold in wet ingredients, but don�t over mix or you�ll get tough cupcakes. Small lumps are fine. Fill liners 2/3 full. Bake 20-22 minutes or until a toothpick comes out clean. Cool completely before frosting.
- Frosting:.
- With an electric mixer, cream together margarine and shortening until smooth. Add peanut butter and vanilla, beat until very smooth. Beat in confectioners sugar, mixture will be very stiff (You may need to add an extra 1/8 cup confectioners sugar). Dribble in soy milk a little at a time, beating continuously until frosting is pale and fluffy.
Nutrition Facts : Calories 288.5, Fat 13.9, SaturatedFat 2.2, Sodium 209.9, Carbohydrate 38.8, Fiber 1, Sugar 26.8, Protein 3.3
ELVIS CUPCAKES
These are yummy! Banana bread cupcakes with peanut butter frosting!!! Came up with these one night when trying to figure out what to do with ripe bananas. You can kick these up a notch by adding cooked crumbled bacon on top instead of salted chopped peanuts.
Provided by AlainaF
Categories Dessert
Time 50m
Yield 12 cupcakes, 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- Spray a muffin pan with cooking spray and set aside.
- In a large bowl, combine flour, soda and salt.
- In another bowl, cream together 1/2 cup butter and brown sugar.
- Stir in eggs and mashed bananas until well mixed.
- Stir banana mixture into flour mixture, stirring only until moistened and combined, try not to over-mix.
- Fill each muffin cup 2/3 way full with batter, and bake in oven for 30-45 minutes, or until a toothpick inserted into center comes out clean.
- You may have leftover batter, you can either make more cupcakes or pour it into a greased loaf pan for banana bread, and top with brown sugar mixed with butter, and bake until done.
- When cupcakes are done, let cool in pan for 10 minutes, then remove and cool completely before frosting.
- For the peanut butter frosting, cream together the stick of butter and peanut butter with an electric mixer.
- Add the vanilla and salt, continue beating.
- Add the powdered sugar and beat until mixed, then slowly add the heavy cream and blend until creamy. You may need to add more cream depending on your desired consistency.
- Frost cupcakes, then sprinkle chopped peanuts on top and enjoy!
Nutrition Facts : Calories 529.6, Fat 29.7, SaturatedFat 13.8, Cholesterol 80.7, Sodium 388.4, Carbohydrate 60.5, Fiber 2.6, Sugar 38.6, Protein 9.2
ELVIS CUPCAKES
Elvis lives in a cupcake! Our Test Kitchen took the King of Rock's favorite flavors and rolled them into a banana cupcake frosted with peanut butter and kissed by chocolate.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 1-1/2 dozen.
Number Of Ingredients 14
Steps:
- In a small bowl, combine the bananas, mayonnaise and vanilla until well blended. In a large bowl, combine the flour, sugar, baking soda and salt; gradually beat into banana mixture until blended., Spoon 1 tablespoon of batter into each paper-lined muffin cup. Top each with a chocolate kiss, pointed side down. Fill cups two-thirds full with remaining batter., Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, combine the peanut butter, confectioners' sugar, vanilla and enough milk to achieve spreading consistency. Frost cupcakes. Garnish with chocolate chips if desired.
Nutrition Facts : Calories 294 calories, Fat 14g fat (3g saturated fat), Cholesterol 6mg cholesterol, Sodium 230mg sodium, Carbohydrate 40g carbohydrate (27g sugars, Fiber 1g fiber), Protein 3g protein.
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
More about "vegan elvis cupcakes recipes"
BEST-EVER VEGAN VANILLA CUPCAKES - MY DARLING VEGAN
From mydarlingvegan.com
CLASSIC VEGAN CHOCOLATE CUPCAKES RECIPE - LOVING IT …
From lovingitvegan.com
THE BEST VEGAN CUPCAKES - VEGAN HEAVEN
From veganheaven.org
VEGAN ELVIS CUPCAKES | VEGAN HERITAGE PRESS
From veganheritagepress.com
VEGAN VANILLA CUPCAKES - LOVING IT VEGAN
From lovingitvegan.com
ELVIS CUPCAKES RECIPE - FOOD.COM
From food.com
15 AMAZING VEGAN CUPCAKE RECIPES - SHORTGIRLTALLORDER
From shortgirltallorder.com
VEGAN "ELVIS" CUPCAKES - YOUTUBE
From youtube.com
21 VEGAN CUPCAKE RECIPE IDEAS FOR EVERY OCCASION - VEGAN FOOD
From veganfoodandliving.com
20 VEGAN CUPCAKE RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
VEGAN ELVIS CUPCAKE: PEANUT BUTTER, BANANAS AND CHOCOLATE
From bakeanddestroy.com
EASY VEGAN VANILLA CUPCAKES (GLUTEN-FREE) - MINIMALIST BAKER …
From minimalistbaker.com
VEGAN VANILLA CUPCAKES - THE CONSCIOUS PLANT KITCHEN
From theconsciousplantkitchen.com
VEGAN CUPCAKE RECIPES WORTH CELEBRATING
From allrecipes.com
VEGAN DEVIL’S FOOD CUPCAKES RECIPE - NYT COOKING
From cooking.nytimes.com
ELVIS CUPCAKES - WWW.THESCRANLINE.COM
From thescranline.com
VEGAN "ELVIS" CUPCAKES | CENSORED BAKER
From censoredbaker.com
#30-minutes-or-less #time-to-make #course #preparation #occasion #cupcakes #desserts #oven #easy #beginner-cook #vegan #vegetarian #cakes #dietary #cake-fillings-and-frostings #taste-mood #sweet #equipment #small-appliance #mixer
You'll also love