Finding a delicious recipe for vegan cupcakes can be difficult. Many recipes we have found still include milk or eggs, which is fine for ova-lacto vegetarians, but vegans do not eat eggs or milk.
We tried and really enjoyed this basic vegan cupcake recipe. You can find the almond milk, turbinado sugar, Ener-G egg replacer and coconut oil at the Lexington Co-op (807 Elmwood Ave., Buffalo NY 886-COOP). For readers not in the Western New York area, look for these ingredients at Whole Foods or in the health food or vegan food section at your local markets.
Frost with vegan buttercream frosting.
Basic vegan cupcake recipe
1 Tbsp. apple cider vinegar
1-1/2 cups unflavored, unsweetened almond milk
2 cup unbleached all-purpose flour
1 cup raw vegan or turbinado sugar
1 Tbsp. Ener-G egg replacer
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup coconut oil (warmed until liquid)
1-1/4 tsp. pure vanilla extract
Preheat oven to 350*F.
Grease two 12-cup muffin pans or line with paper baking cups.
Measure the apple cider vinegar into a 2-cup measuring cup. Fill with almond milk to make 1-1/2 cups. Let stand until curdled, about 5 minutes. In a large bowl, sift together the flour, sugar, baking powder, baking soda and salt.
In a separate bowl, whisk together the almond milk mixture, coconut oil and vanilla. Pour the wet ingredients into the dry ingredients and stir just until blended. Spoon the batter into the prepared cups, dividing evenly.
Bake in the preheated oven until the tops spring back when lightly pressed, 15 to 20 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter. Frost with vegan buttercream frosting. Yield: 24 cupcakes
Rachael’s Recipe Notes:
2/3 cup unsweetened applesauce can be substituted for the coconut oil, if desired. This will lower the fat and calorie content, but will not change the texture.
For a different flavor substitute almond, lemon or anise extract for vanilla.
Follow Rachael Monaco, The Reluctant Vegan on Facebook. After a lifetime of eating meat, Rachael Monaco has realized the health benefits of meatless meals. She believes in a gradual and gentle approach to veganism.