Monday, February 2, 2009

Vegan Cupcakes!

Hey everyone! This is my baking blog. I love baking treats, and I bake something at least 2 days a week for fun, so i decided to start keeping a record of everything. A large majority of the treats i bake are cupcakes, and 99% of the time they are vegan. I'll also be posting the recipes to everything i bake for anyone to use.

I made the carrot cake cupcakes and cookies and cream cupcakes (featured above) just a few days ago. Happy baking!

Vegan Carrot Cake cupcakes:

2/3 cup all purpose flour
3/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
2/3 cup sugar
1/3 cup vegetable oil
1/3 cup soy yogurt
1 teaspoon vanilla
1 cup finely grated carrots
1/4 cup chopped walnuts
1/4 cup raisens

Vegan cream cheese frosting:

1/4 cup earth balance
1/4 cup vegan cream cheese
2 cups confectioners' sugar
1 teaspoon vanilla

Preheat oven to 350 bake for 26-28 minutes
I made the cupcakes without the yogurt or the ginger, and they came out great.
The recipe makes 12 cupcakes

Vegan Cookies and Cream cupcakes:

(this is just a basic vegan chocolate cupcake)
1 cup soy milk
1 teaspoon apple cider vinegar
3/4 cup sugar
1/3 cup canola oil
1 teaspoon vanilla
1 cup all purpose flour
1/3 cup cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

Preheat oven to 350 bake for 18-20 minutes

Vegan butter cream frosting:

1/2 cup earth balance
1/2 cup shortening
3 1/2 cup confectioners' sugar
1 1/2 teaspoon vanilla
1/4 cup soy milk

For the cookies and cream frosting, crush up vegan chocolate and cream cookies (like Newman O's) and mix them into the frosting. For decoration cut chocolate and cream cookies in half and put cut side down in the middle of each frosted cupcake

I got these two recipes from Vegan Cupcakes Take Over The World.

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