I REALLY, really dislike soy milk and I would hate to buy it just for the cupcakes Yes! Applesauce? Kind of random but so awesome. Do we have to use apple sauce and and vinegar or can we miss those two things? Yes you definitely can. You can replace soy milk with almond milk, it’s better even! The main difference I see is that different brands have slightly different water contents, a brand that is more firm at room temperature will have a lower water content than one that is always very spreadable. I don’t think the baking powder could do any harm but I don’t usually find it necessary, if I have the baking soda/vinegar combo it creates a lovely rise and a very light and fluffy texture. Don’t overmix. We used it for piping the whipped cream onto the apple cake in our vegan whipped cream video. Join the thousands of Lauren's Latest subscribers and get the latest recipes as they're posted! This can impact how much non-dairy milk you add to a recipe, so if you just keep that in mind, then you can adjust as needed. You should be SO PROUD! Add in the soy milk slowly, only as much as needed to get the right consistency. No dairy products or eggs in this cake and it always comes out perfectly […]. then you might as well weigh them for perfect accuracy. […] 8-inch round cakes are actually from this recipe that is VEGAN! Vegan Vanilla Cupcakes « The Best Cupcake Recipes, Vegan Wedding Cupcakes Recipe | The Cupcake Daily Blog, COPYRIGHT 2020 LAUREN'S LATEST, ALL RIGHTS RESERVED |. I’ve never made this as a cake before, but don’t see why it wouldn’t work! Could I ask what kind of cupcake papers (liners) you used. A cheap-o way to get around buying a bunch of cupcake boxes. How impressive! While I opted for a whimsical and romantic pink buttercream frosting, the recipe (adapted from Alison’s simple recipe at Loving It Vegan) can be tweaked to your taste.I love Alison’s recipe because, while it is a buttercream frosting, it isn’t loaded with butter. I didn’t want this to happen again, so I added 1/5 Tsp of Baking Powder. I know extra virgin olive oil is an odd choice, but I have always loved it for baking and never had an odd flavor resulting from using it. Our vegan lemon cupcakes are packed with all the lemon flavor you could want and are a gorgeous treat. Anyway….Those look icredible, and I can’t believe they’re all vegan! ★☆ Great idea for transporting the cupcakes! Our vegan red velvet cupcakes have a beautiful red color and a velvety red velvet frosting too! For the Classic Vegan Chocolate Cupcakes: For the Classic Vegan Chocolate Buttercream Frosting: *Weigh your flour for the most accurate results. You can replace the applesauce with a flax egg if you prefer, but everything is needed in this recipe. Terms for automated texts/calls from PETA: Down-Free Vegan Pillows for Your Best Night of Sleep, ‘There Was a Killing’: A Look Into Regan Russell’s Death, What’s Hygge? Kind two: Chocolate Chip Cupcakes with Vanilla Bean Frosting–I used the vanilla cupcake recipe and added vegan chocolate chips. Best cupcakes ever!!! Moist, fluffy and mega-chocolatey. I’ve featured these recipes on my blog, hoping that you don’t mind, but if you do, please contact me and I’ll remove it. I think you’ve really “made it” in the world when you bake for a wedding! ★☆. Kind of random but so awesome. This post may contain affiliate sales links. It is definitely harder to find a good vegan cupcake recipe… I have a chocolate one but will definitely try your vanilla! This recipe was a huge hit at my house! I think so.. PS–here’s a great tip for transporting a zillion cupcakes you just decorated: make a grid with masking tape on a cookie sheet. 1 tablespoon pure vanilla extract. Have a good week-end, Esta receta es ridículamente sabrosa!!!! Line a muffin tin with paper liners and set aside. . Thanks a million. My friend wants me to make her some but boozy. Never thought of that before. Baking in bulk like this can be tough and stressful! You rock my friend! About Me →, This post may contain affiliate links. AMAZING! Our vegan oreo cupcakes have whole oreos baked into the bases and are topped with vanilla frosting and crumbled oreos. No, if you want to make these cupcakes gluten-free then see the answer above. Hi Alison, I have been baking for a long time and I still test myself sometimes doing the spoon and level method which is the most accurate way to measure without weighing. Hi Lauren, I used this recipe to cater for my egg / dairy / peanut allergic friend – they were delish. The cupcakes look beautiful and so do the photos! Yes it would affect the recipe to remove the cocoa, if you want a vanilla cupcake recipe, we do have one on the blog. Please read my disclosure policy. . I will make these for his birthday coming up soon. In a measuring cup, stir soy milk together with vinegar. Can a regular size wedding cake be made using this recipe? Add the sugar, oil, vanilla extract, and additional extract … Ok, I just made these and they were awful. Add the soy milk, vanilla, oil, applesauce and vinegar and mix in. Don’t skip it. There are two things that are super important in vegan cakes, don’t overmix and bake straight away. I don’t mean you can’t mix it properly, I just mean you don’t want to keep whisking way past the point when everything is properly combined. I wish I was invited at that wedding just to enjoy in your lovely cupcakes. You could definitely try replacing the milk with booze, but my experience has been that it hasn’t worked all that well. I may be attempting to bake vegan cupcakes for a wedding of about 100 people in August, so want to try some recipes soon! Hi Anna, I think vegan yogurt would work! I made the plain vanilla cupcakes last night for my son’s Christmas party. But it works in a pinch if you don’t have access to a vegan butter/margarine in your country. Wow, great job!! Can I make these cupcakes gluten-free? And the ones not pictured too! Place into the oven and bake for 25 minutes or until a toothpick inserted into the center of one of the cupcakes comes out clean. Sure, this recipe adapts to two 7-inch cake layers. Hello! Thank you for giving me the perfect wedding cake recipe . Here are the deets about my vegan cupcakes–. Is there no Baking Powder in this recipe!? Comment document.getElementById("comment").setAttribute( "id", "ad97d6e375e8e9de7eb576fb8e5b61df" );document.getElementById("e4ca150519").setAttribute( "id", "comment" ); Hi I’m Alison Andrews! Here’s my adaptation of Lauren’s latest recipe (makes 9-12 cupcakes depending on the size of the […]. I have to do that a lot with my high altitude baking. I don’t think they are foil, but look sturdier than the normal paper ones from Wilton. You could always just make a boozy frosting? Stir in vanilla extract. Otherwise check out our classic vegan chocolate cake for a 7-inch layer cake, or our best vegan chocolate cake recipe that can be made in either 8-inch or 9-inch cake pans. YEAH. I’m already good with the frosting part – Tofutti brand makes great “cream cheese” for non-dairy frostings. i’ve never done vegan cupcakes… you go girl for tackling such a big project! I don’t know how to help other than just use the recipe as stated! The first one was better! Second, that masking tape idea is GENIUS. Comment Policy: Your feedback is really appreciated! Definitivamente los volveré a hacer. Thank you for sharing! Oh and did I mention I agreed to make them all vegan? 1 1/2 cups unsweetened soy milk, (or use another non-dairy milk) 1 teaspoon apple cider vinegar. to experiment on, eat, wear, use for entertainment, or abuse in any other way. Love the look of your cupcakes! I decided to call this a ‘classic’ vegan chocolate cupcakes recipe because this is really a classic recipe you’ll come back to again and again. I made these for my friend and she absolutely loved them! AWESOME way to transport cupcakes, too. I am looking for a recipe that will let me freeze the cupcakes and frost later. Join thousands of readers & get easy recipes via email for FREE! I’d love to make these but I don’t have applesauce on hand. These are soooo good. vegan chocolate cupcakes with mint buttercream frosting, Sign up to our email list while you’re here, Vegan Chocolate Cupcakes with Mint Buttercream Frosting, Gluten-Free Chocolate Cupcakes with Chocolate Buttercream Frosting, Vegan Peppermint Cupcakes with Pink Swirl Peppermint Frosting. *This makes a good amount of frosting, enough to frost each cupcake quite liberally (as pictured). I usually weigh other ingredients like sugar and cocoa as well, but these are less crucial. How do you make vegan cupcakes from scratch? Thanks! All the best. Sign up to our email list while you’re here and we’ll send you a gorgeous (and free) recipe ebook containing 10 delicious vegan dinner recipes and you’ll also be the first to know when new recipes are posted to the blog. I love the idea about the tape! Thank you! I love them so much. I like that now that I know the general gist of your cake recipes, I can follow along without needing to read word for word. Brilliant! […] vegan one I could find as a base batter (i.e. I don’t have kids, but I, too, have catered cupcakes for an all-vegan wedding… it’s a LOT of work when you don’t have a commercial kitchen! The frosting was also great. I sure do love all these people! wow! and making SO MUCH… that is quite a feat. And even happier it’s vegan! Thank you so much. Your friend must have been thrilled! These classic vegan chocolate cupcakes are moist, fluffy, mega-chocolatey, and topped with the smoothest, silkiest vegan chocolate buttercream. You may need less (higher water content vegan butter) or more (lower water content vegan butter).