Little Vegan Cupcakes (4 Ways)

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Guess whaaaaaat? We’re having a pop quiz today!!!! If you answer correctly, I’ll give you a free recipe!  Heh.

…Ok, I’ll give you the recipe anyway… you got me ;)

Question: (there’s only one)

What has been missing from this blog since the beginning?

If you’re new around here, you may not know the answer. And that’s ok. But if you’re a seasoned Pampered Vegan-er (is that a word?) and you guessed “dessert recipes”, ding ding ding ding ding!!! You’d be correct!

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You guys have no idea what I went through to bring these little bad boys to the blog. Where or where to begin?

Maybe with my determination to get these cupcakes right…

Or with a couple of my many  failed attempts…

There are just countless things I have-to-want-to say.

First, my initial crack at “veganizing” an old recipe, ended up tasting like poo-poo.

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Seriously, they were gross. They didn’t even look  good. So, back to the drawing board …err… kitchen, I went.

The second batch turned out Ahh-mazing, but I made the mistake of icing them with chocolate frosting, and they looked  like poo-poo. Quite literally, it looked like a little pile of dog doo-doo on top of my cupcakes. Cute. Real cute.

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Then, for my 3rd attempt, I was exhausted (after 2 epic fails) and piped the icing on so poorly that it looked like I allowed my 5 year old child to help me. Which would be endearing, but there’s one little problem with that scenario: I don’t have any children.

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Ziv came home, looked at the cupcakes and said: “Yeah, they’re pretty ugly. It looks like I made them.”

It was not a proud moment.

But the most important thing…

I finally  achieved success!!!  (And a major, shaking, sugar-coma, for like 3 days straight.)

100% worth it.

And don’t worry; we ate all the “ugly” ones… No wasting in this house… I can’t say anyone was too upset that there were 3 dozen cupcakes lying around this week ;)

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The only compromise I had to make was to bake them as “mini” cupcakes. My reasons for doing this were twofold:

  1. If it didn’t turn out, I wasn’t left with a dozen or more (huge) sugar-laden paper-weights (so to speak.) (Or appetizers, as it were.)
  2. At the last minute, I decided I wanted to make a couple of different kinds of cupcakes. Instead of baking a dozen of each, I decided to make “mini batches” with the two-bite (or one-bite, if you live in this house) sized wrappers.

My only beef (hah) with the mini-cupcakes was that they were much more tippy (the technical term) than their larger counterparts. These little guys toppled over at least a dozen times. And you can see my finger prints on a parts of the icing where I had to pick them up… Not to worry, I washed my hands, promise ;)

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I thought about breaking this up into 2 or more posts.

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I thought about not using so many pictures.

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But then I thought those were both horrible ideas.

So, my friends, without further ado, I present to you the Little Vegan Cupcakes. They’re still not perfect, but I threw the idea of perfection out the window somewhere between batch 3 and 4. My sanity may have gone with it, too. It’s been “that” kind of week.

5.0 from 1 reviews
Red Velvet Vegan Cupcakes
 
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Ingredients
  • 1 cup almond milk
  • 1 teaspoon apple cider vinegar
  • 1 1/4 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 Tbsp. cocoa powder
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp kosher salt
  • 1/3 cup olive oil
  • 2 Tbsp. red food coloring
  • 2.5 tsp vanilla extract
  • 1/2 tsp almond extract
Instructions
  1. Preheat oven to 350ºF and line muffin pan with cupcake liners.
  2. Whisk together almond milk and vinegar and set aside to curdle, about 5 - 10 minutes.
  3. Sift together the flour, sugar, cocoa, baking powder, baking soda, and salt into large bowl and mix.
  4. Add the oil, food coloring, vanilla, and almond extracts to the curdled soy milk. Whisk well to combine. Gently fold wet ingredients into dry, mixing until any lumps disappear.
  5. Fill cupcake liners about two-thirds full (these cupcakes will rise fairly high). Place in preheated oven and bake 18 to 22 minutes, but be sure not to over-bake. Use a toothpick inserted in the center to tell. The toothpick will be red, but there should not be any batter or gooey crumbs sticking.
  6. When done, let cool for a few minutes then transfer cupcakes to cooling rack to cool completely.
  7. Pipe on desired icing!

 
5.0 from 1 reviews
Vegan Chocolate Cupcakes
 
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Ingredients
  • 1 1/4 cups unbleached, all-purpose flour
  • 1 cup sugar (I used natural cane sugar)
  • 1/3 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup warm water
  • 1 tsp vanilla extract
  • 1/3 cup olive oil
  • 1 tsp apple cider vinegar
Instructions
  1. Preheat oven to 350F and line a muffin pan with cupcake liners.
  2. Beat together the following ingredients with an electric mixer: Warm water, oil, sugar, apple cider vinegar, vanilla, almond extract.
  3. Mix on medium speed for a minute or two.
  4. Sift in the dry ingredients: Flour, cocoa powder, baking soda, and salt.
  5. Mix well until the clumps are gone.
  6. Pour the batter into prepared muffin pan, about two thirds full for each. Bake for 18-22 minutes, or until a toothpick comes out clean.

 
5.0 from 1 reviews
Vegan Vanilla Cupcakes
 
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Author:
Ingredients
  • 1 3/4 cups unbleached, all-purpose flour
  • 1 cup sugar (I used natural cane sugar)
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup warm water
  • 1 Tbsp. vanilla extract
  • 1/2 tsp almond extract
  • 1/3 cup olive oil
  • 1 tsp apple cider vinegar
Instructions
  1. Preheat oven to 350F and line a muffin pan with cupcake liners.
  2. Beat together the following ingredients with an electric mixer: Warm water, oil, sugar, apple cider vinegar, vanilla, almond extract.
  3. Mix on medium speed for a minute or two.
  4. Sift in the dry ingredients: Flour, baking soda, and salt.
  5. Mix well until the clumps are gone.
  6. Pour the batter into prepared muffin pan, about two thirds full for each. Bake for 18-22 minutes, or until a toothpick comes out clean.

 

And now for the icing recipes…

 

5.0 from 1 reviews
Mint-Green Icing
 
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Ingredients
  • 3 cups powdered sugar
  • 1/2 cup Earth Balance or equivalent
  • 1/2 tsp mint extract
  • 1 Tbsp. fresh mint, minced
  • 2 Tbsp. almond milk
Instructions
  1. With an electric hand-mixer, beat the Earth Balance for a minute or two.
  2. Then, mix in the remainder of the ingredients, slowly.
  3. You may need to add a bit more or less milk, depending on the desired consistency.

 
5.0 from 1 reviews
Peanut Butter Icing
 
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Ingredients
  • 3 cups powdered sugar
  • 3 Tbsp. Earth Balance or equivilent
  • 5 Tbsp. creamy peanut butter
  • 2 Tbsp. almond milk
Instructions
  1. With an electric hand-mixer, beat the Earth Balance and peanut butter together for a few minutues.
  2. All additional ingredients slowly, mixing as you go.
  3. You may need to add a bit more or less milk, depending on the desired consistency.

 
5.0 from 1 reviews
Creamy Vanilla-Coconut Icing
 
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Author:
Ingredients
  • 3 cups powdered sugar
  • 1/2 cup Earth Balance or equivalent
  • 2 Tbsp coconut milk
  • 2 tsp vanilla extract
Instructions
  1. With an electric hand-mixer, beat together all ingredients. You may need to add a bit more or less milk, depending on the desired consistency.
  2. Add unsweetened coconut flakes to top once you've piped the icing on your cupcakes.

 

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How long will it be before you see another dessert recipe from me? Only time will tell, I guess.

I’m not saying these are healthy.

I’m not saying they aren’t fattening.

I’m saying they are stuff your face delicious.

But, I must warn you, they’re really hard to share ;)

Eat at your own risk.

Now, it’s Friday night. Get out of the house, will you??? :)

I hope you all have a wonderful weekend. It’s packing time for this girl. Ugh. There is somewhere else I would really rather be tonight, but alas. I have a date with 100 cardboard boxes and a roll of clear tape. Wish me luck.

 

  • http://www.greenlightcoaching.com Melissa Brown, MD

    These cupcakes look sooo yummy. Love your photography and narrative. You had me cheering you on to get these cupcakes just right!! Yay for you! I wonder how they would come out if I substitute gluten free all purpose flour? Only one way to find out, right? Guess I have to do my own experiments!! LOL! Thank you for the sweet treat!

  • http://www.thepamperedvegan.com Baylie Martin

    Well, I can tell you I used spelt flour and natural cane sugar ground into powder for the first batch… I wouldn’t advise that combination! :-P I thought it would make them light and fluffy… But it just made them sad, lol. And thank you for the kind words, Melissa!

  • http://nldadance.wordpress.com Kathie Jamison Cote

    Baylie, once again, thank you for some fabulous recipes! I can’t wait to try these little delights. Sorry you had such trial and error this week, but by the looks of these – your try try and try again paid off :) xo

    • http://www.thepamperedvegan.com Baylie Martin

      Thanks Kathie! Trial and error is always a good learning experience :) plus we had cupcakes for dinner more than one night last week, so double bonus :)