Cake

Vegan Vanilla Butterfly Cupcakes

By Sara Kidd July 16, 2021 4 Comments

Vegan cupcakes can be tricky. How do we get them so white and with a perfect dome top? I’ve finally mastered this recipe and you can now bake the perfect vegan cupcakes.

These vegan butterfly cupcakes are simply the cutest. This recipe is very easy to bake and you can use the cupcake recipe as a stand alone bake too. These cupcakes are my best recipe yet (I have another 2 my my site but this is the best so far). The cupcake crumb is perfectly white, soft, fluffy and has that great dome effect we are all chasing when we bake cupcakes – especially vegan ones. This recipe is part of my Vegan High Tea Special and I will be releasing very easy vegan recipes that you can bake to create your own High Tea experience.

Here are a few quick tips for making the perfect vegan cupcakes

Make sure your oven is heated to the correct temperature before your cupcakes go into the oven
Bake on the top rack of your oven, this will help create that dome effect
Use high quality vanilla, this will have a big impact on the flavour
Remove cupcakes from pan after 5 mins (it will be hot so be careful) this will stop the bottoms from becoming soggy
Don’t over mix your batter otherwise your cupcakes will be chewy

Vegan Butterfly Cupcakes

★★★★★

5 from 1 reviews

Author: Sara Kidd
Total Time: 45 minutes
Yield: 18 cupcakes 1x

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Description

These cupcakes are light and fluffy with the perfect dome on top to create little butterflies.

Ingredients

Units Scale

CUPCAKES

200 mls neutral vegetable oil (3/4 cup + 2 teaspoons)
200 g caster sugar (3/4 cup + 2 tablespoons)
250 mls plain soy milk (1 cup)
1 tablespoon white vinegar
60 mls water (1/4 cup)
1 1/2 teaspoon vanilla bean paste
310 g plain all purpose flour (2 cups + 2 teaspoons)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt

STRAWBERRY JAM

150 g fresh or frozen strawberries (thawed and drained, chopped, almost 1 cup)
80 g caster sugar (1/3 cup)
1 tablespoon lemon juice

BUTTERCREAM

160 g vegan butter or margarine (2/3 cup)
155 g icing or confectioners sugar (1 1/4 cup)
1 teaspoon vanilla bean paste
1–2 tablespoon boiling water (if needed)
Pinch of sea salt

Instructions

MAKE CUPCAKES

Preheat your convection oven to 180°C/350°F and line 12 holes cupcake tin with cupcake papers.
In a medium sized mixing bowl, mix together oil and sugar.
In a separate small bowl, mix together soy milk and vinegar to make a thick buttermilk substitute. Add water and vanilla, stirring to combine. Pour into oil and sugar mix and mix together well.
In a large mixing bowl, sift together all your dry ingredients. Make a well in the middle and pour in the liquid ingredients. Mix together gently with a whisk until just combined.
Using an ice cream scoop, divide the batter equally between the cupcake tins, filling each ¾ of the way to the top.
Bake on the top rack of your oven for 12-15 mins, or until a skewer comes out clean with almost no cake crumbs.
Allow to cool in pan for 5 mins before turning onto a cooling rack.

MAKE STRAWBERRY JAM

Place the strawberries in a large saucepan along with the sugar and lemon juice. Cook gently over a low heat, stirring occasionally until the sugar is dissolved.
Bring to a vigorous boil and cook for about 3-4 minutes. Mash the fruit with the back of your spatula if you want the texture a bit smoother and less chunky. Watch carefully, stirring often,to make sure it doesn’t burn or overcook. The bubbling will start to slow as it thickens.
To check it’s ready, place a spoon in the freezer for a few minutes. Remove and add a small amount of jam. Run your finger through the middle (be careful; it’s hot!) and if the jam doesn’t flood to fill the hole, it’s ready. Remove from heat and set aside.

MAKE BUTTERCREAM FILLING

Warm butter in the microwave until softened but not melted. Place in a large mixing bowl and using a hand mixer, beat on a low speed until completely smooth and lump free.
If there are still lumps, add 1-2 tablespoons of boiling water and beat. If there are still lumps after that, remove 2 tbsp of the mixture and melt completely before adding back into the bowl. Beating vigorously until smooth.
Sift icing sugar and add a cup at a time into the bowl whilst beating on low speed. Add vanilla, flavours and salt and beat until combined.
Place the bowl in the fridge for about 30 minutes to set. It should be firm enough to spread without running or dripping.

HOW TO ASSEMBLE YOUR CUPCAKES

Once your cupcakes and jam have completely cooled, use a sharp paring knife and cut a 2cm-deep x 3cm-wide piece from top of each cupcake.
Cut each of the cupcake tops in half.
Pipe your buttercream into each hole and then swirl over the top to make a small dome.
Spoon your jam down the middle of your buttercream.
Arrange the cut cake tops on each side of the jam to form wings.

Notes

Cup measures are in Australian / New Zealand sizing.

Prep Time: 30 minutes
Cook Time: 15 minutes
Category: Cupcakes
Cuisine: Dessert

Keywords: cupcake

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See my other recipe for one bowl vegan vanilla cupcakes

This recipe was published in Nourish Magazine

WORKSHOP – VEGAN SWISS ROULADE

By Sara Kidd June 9, 2021 Leave a Comment

Hey Baker Friends,

This recorded workshop will show how to make a vegan version of the classic Swiss Roulade or Jelly Roll Cake for our next episode of Vegan Around The World. It will also be recorded to watch at your leisure. This recipe includes:

my cranberry raspberry jam recipe
semi sweet buttercream recipe
soft sponge roll recipe
how to roll your cake without it cracking (I use a non-traditional technique)

This is a timeless recipe and I’ve added a few little flavour notes that you’re going to love.

This is through my PATREON account so click on event link for more details to register. PATREON is a subscription service, like Netflix, you can subscribe to and cancel anytime. To watch this workshop and get the recipe click the button below.

INVESTMENT: US$3

This will also give you access to all my episodes of Vegan Around The World

WATCH NOW

Other workshops

Vegan Blueberry Lemon Tea Cakes

By Sara Kidd January 25, 2021 Leave a Comment

Blueberry and lemon are a classic flavour combination. It’s easy to see how these little cakes will become a favourite. This is a simple recipe that creates a gorgeous sweet lemon cake with notes of tang from the blueberries. The glaze adds a little sweetness to balance out the citrus elements. These cakes keep for around three days in an airtight container on the counter. You can also use other berries like raspberries if blueberries aren’t available.

I tested a lot of different styles of cake for this recipe, as I haven’t used a mini bundt pan before. I started with a classic vegan sponge cake which didn’t really suit such a small bake. It was too airy and oily. Then tested a butter style cake and it still wasn’t quite the texture I was wanting. By the fourth test, I went with a mud cake method which added weight to the cake texture and moisture without it being too sticky or dense. This worked brilliantly.

The trick when using a mini bundt pan is to bake your cakes for a little longer then you think so they brown well on the outside. If you under bake these cakes they can become a little doughy. If you’re in doubt, use a knife to gently lift one of the cake out to see how well it’s baked, as the tops remain quite pale.

Vegan Blueberry Lemon Tea Cakes

★★★★★

4.8 from 6 reviews

Author: Sara Kidd
Total Time: 29 minutes
Yield: 12 small tea cakes 1x

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Ingredients

Units Scale

Ingredients For Cakes

80 g vegan butter or margarine
125 mls plain soy milk (around half a cup )
1 tbsp white vinegar
1 tsp vanilla bean paste
30 mls lemon juice (2 tablespoons)
1/2 tsp high-quality lemon essence or flavouring
Rind from 1 organic lemon (about 1 tbsp)
220 g plain all-purpose flour
170 g caster sugar
1 tsp baking powder
1/2 tsp salt
75 mls boiling water (around 1/3 cup )
100 g frozen or fresh blueberries (small wild blueberries work best if you can get them, if frozen allow to thaw and drain excess water)

Ingredients For Glaze

2 fresh lemons
110 g icing sugar
1 1/2 tbsp lemon juice

Instructions

Preheat your oven to 160C/320F. Grease a 12-cup mini bundt pan with vegetable oil. Make sure you grease the grooves well.
Melt butter in a small heatproof bowl and set aside.
In a small jug mix soy milk and vinegar together. It should thicken a little.
Add vanilla, lemon juice, rind, lemon essence and butter. Mix together well and set aside.
In the bowl of a standing mixer with a paddle attachment, add flour, sugar, baking powder and salt. Turn mixer on low to mix dry ingredients together.
Slowly add butter and milk mixture to the batter whilst it’s on a low speed. Once added pause mixer and scrape down the sides and mix for a few seconds.
Trickle boiling water down the side of the bowl slowly whilst mixing on a low speed. Mix until just combined. Add blueberries and mix through.
Spoon mixture into your pan filling almost to the top. Bake in your oven for 27- 29 minutes on the top rack. Be careful not to under bake your cakes. They should be just brown on the outside. The tops of the cake will remain pale so if you’re in doubt, use a knife to gently lift one of the cake out to see how well it’s baked. If your oven bakes unevenly, rotate your pan at the 24-minute mark. Tip cakes onto a cooling rake and allow to cool.
Slice lemons in half and squeeze over the top of cooled cakes.
To make glaze mix icing sugar and one and a half tablespoons of lemon juice together. Drizzle over cakes. Serve with hot tea.

Notes

If you’re after a sweeter cake, glaze with a simple sugar syrup instead of lemon juice before you drizzle your icing.

Cook Time: 29 minutes

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Love lemon and blueberry cakes? Check out this Almond Blueberry Cake with Lemon Syrup…

Vegan Chocolate Christmas Cake With Spiced Ganache

By Sara Kidd December 14, 2020 Leave a Comment

This festive and delicious cake is the perfect addition to any holiday party!

It’s the holiday season, and we all know what that means….. eating until our comfy pants no longer fit. I can’t tell you the number of requests I get for a vegan version of the traditional Christmas fruit cake. Unfortunately, if there is one thing I hate more than coriander and brussel sprouts, it’s a dense fruit cake. So I came up with an alternative that satisfies the needs of those of us who still want a warm hug in the flavor of a cake.

This Vegan Chocolate Christmas Cake with Spiced Ganache has all the beautiful things we love about the holidays — chocolate, warming spices, chocolate again, and pure decadence. It’s rich, moist and melts in your mouth with pockets of dates and melted chocolate, followed by the gentle kick of mixed spices and a hint of chilli. It’s one you won’t be able to stop eating, and it’s insanely simple to make.

You only need a whisk, a blender and a large bowl. This cake pairs well with mulled wine, hot tea or vegan egg nog.

Let’s start with your shopping list….

Vegan Chocolate Christmas Cake With Spiced Ganache

Author: Sara Kidd
Yield: 10 1x

Print Recipe

Description

This festive and delicious cake is the perfect addition to any holiday party

Ingredients

Units Scale

Vegan Egg Replacer

1 1/2 tbsp ground golden flax seeds
3 3/4 tbsp boiling water

Dry Ingredients

140 g all-purpose plain flour
30 g cornstarch or cornflour
60 g unsweetened dutch cocoa powder + extra
85 g brown sugar
1 tsp baking soda
1/2 tsp salt
1 tbsp allspice
1 tbsp cinnamon
100 g vegan semi-sweet chocolate (coarsely chopped)
60 g pitted dates (chopped (I use Medjool))

Wet Ingredients

185 ml hot black espresso coffee
100 g dates (pitted (I use Medjool))
250 ml water
120 ml vegetable oil
1/2 tsp vanilla bean paste or 1 tablespoon vanilla bean extract

Spiced Ganache Topping

200 g high-quality vegan dark chocolate
100 ml coconut milk
1 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp allspice
1/4 tsp chilli powder (more if you like it hot!)
Walnuts to decorate

Instructions

Preheat your oven to 320F/160C and if your oven bakes unevenly, add a heatproof bowl of water to the bottom of your oven.
Grease a shallow 10-inch bundt cake tin (this is a pretty standard size) with vegetable oil. Make sure you completely cover all the grooves. Dust lightly with cocoa powder and set aside. You can also use a large ring cake tin if you don’t have a bundt tin. I use a silicone version as it releases easier.
In a small bowl, mix your ground flaxseed with boiling water and set aside.
In a large mixing bowl sieve flours, cocoa, sugar, baking soda, salt and spices. Stir together with a whisk.
Add chopped dates and chocolate pieces and stir through and set aside.
In a small bowl pour hot coffee over dates and allow to soak for 5 minutes.
Add dates, coffee and remaining wet ingredients to a blender and blend until completely smooth. Check your oven has reached the correct temperature. If it has, move onto the next step otherwise wait until it’s at the right temperature.
Make a well in your dry ingredients and pour your wet ingredients over the top. Using your whisk, gently fold through the ingredients until just combined. Don’t over mix. It’s going to be lumpy from the dates and chocolate pieces.
Pour evenly into your cake tin and gently tap on the bench to release any air bubbles.
Place in the centre of your oven and bake for 35 to 40 minutes. You will know it’s ready when the top bounces back when pressed. If you poke a skewer to test it will still be slightly moist.
Remove from the oven and allow to sit for 10 mins. Gently tap on the bench to help release the cake and turn onto a cooling rack and allow to completely cool.

TO MAKE GANACHE

Heat coconut milk in a large, heavy-bottom pot on low heat until small bubbles appear around the edge right before it’s about to start simmering, don’t boil. You can also heat in the microwave.
Remove from stove/microwave and add chocolate, making sure it is covered by the milk, cover and let sit for 10 mins.
Stir through chocolate using a whisk. Add spices and taste. If you want to make it extra spicy add more. Just remember it will get spicier the more you eat as it develops in the mouth.
If there are any lumps, put pot back onto stove on very low heat and stir until lumps have melted and the ganache is shiny.
Transfer to a microwave-friendly bowl and let the ganache thicken enough so it can be used to ice your cake.
If it sets too hard, you can put into the microwave on a low heat until soft enough to use.
Gently pour over the top of your cake. You can save any leftover to serve with the cake by re-melting it.
Decorate with walnuts while the icing is still soft. Your cake will keep for around ten days in the fridge. Best served slightly warmed with vegan icecream and fresh raspberries.

Category: Cake
Cuisine: Dessert

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Vegan Gluten-free Halloween Cupcakes

By Sara Kidd October 20, 2020 6 Comments

Let’s bake Vegan Gluten-free Halloween Cupcakes!

This Halloween make it bloody, bloody delicious! These super fun vegan gluten-free cupcakes are so easy to bake and the recipe is divided into easy to follow sections. The flavour profile of these vegan cupcakes is divine. What’s not to love?

These cupcakes are lemon flavoured with a raspberry filling and a cream cheese buttercream.

This gluten-free vegan cupcake recipe consists of:

Gluten-free Lemon Cupcake
Raspberry Filling and Blood Drip
Cream Cheese Vanilla Buttercream
Fondant Knife

And it’s all vegan! What’s not to love?

Vegan Gluten-free Halloween Cupcakes Breakdown

Skill:	Easy
Method:	Mixing in one bowl
Size:	Cupcake size
Serving:	12
Pairing:	Spooky decorations
Sweetness:	Moderate
Profile:	Gluten-free, vegan, light fluffy cupcake, sweet filling with a creamy frosting
Storage:	Stored in an airtight container outside of fridge one to two days
Bakers Tip:	Best eaten on the day you make as gluten-free dries out quickly

Watch this live video recording to see how I make these cupcakes

Watch this live recorded bake along with myself and Zacchary Bird as I bake these cupcakes and Zacchary bakes Mac and Cheese Balls.

Vegan Gluten-free Halloween Cupcakes

★★★★★

5 from 1 reviews

Author: Sara Kidd
Total Time: 24 hours
Yield: 12 1x
Diet: Gluten Free

Print Recipe

Description

Gluten Free Lemon Cupcakes, Raspberry Filling & Cream Cheese Frosting

Ingredients

Units Scale

Bloody Knife – it’s recommended to make these 1st or the night before

Small amount of vegan grey fondant
Small amount of vegan black fondant
Small flat vegan candy circles (I get these from Fancy Sprinkles – optional)
CMC powder
Corn flour for dusting

Gluten-Free Lemon Cupcakes

135 g white rice flour
45 g almond flour
45 g potato starch
105 g white sugar
1 1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 tsp xanthan gum (just under 1/2 tsp)
200 g soy milk
40 g lemon juice
100 g vegetable oil
1 tsp vanilla bean paste
1–2 tsp lemon essence

Raspberry Bloody Filling

200 g raspberries (fresh or frozen)
120 g caster sugar
2 tbsp lemon juice
2 tbsp cornflour or cornstarch
2 drops vegan red food colouring

Cream Cheese Frosting

105 g vegan butter or margarine at room temp
120 g Angel Food Cream Cheese at room temp
125 g icing sugar
1/2 tsp vanilla bean paste or extract or essence
1/4 tsp lemon essence
1/8 tsp sea salt

Bloody Drip

3 tbsp of the bloody raspberry filling
1 1/2 tsp glucose syrup
2 drops vegan red food colouring

Instructions

Method for the Bloody Knives

Flour a clean surface with a small amount of cornflour.
Add a sprinkle of CMC powder to your fondants and massage thoroughly.
Using a rolling pin, roll out your grey and black fondants to around 1 mm thickness.
Using a paring knife, cut out 12 small rectangles that look like the blade of a butcher’s knife.
Using a paring knife, cut out 12 long strips that look like the handle of a butcher’s Knife.
Join the handles to the blades. You can glue them by wetting the join with the tiniest amount of water or mix together some CMC powder with water to make some glue.
Push the white circles into the top left corner of the knives. This step is optional.
Allow these to harden for at least a few hours or overnight.

Method for Cupcakes

Preheat your conventional oven to 200C/392F and line 2 cupcake trays with cupcake liners
In a large mixing bowl sieve all dry ingredients together and mix with a whisk to combine. Make a well in the middle of your flour.
In a large jug, mix all wet ingredients together.
Pour liquid into a flour bowl and beat together with a hand mixer until just combined on a low speed.
Use an ice cream scooper to evenly distribute batter into your cupcake trays. You should only fill them ¾ of the way up. This is around one large ice-cream scoop.
Turn your oven down to 185C/365F and bake on the top rack of your oven for 15 – 17 minutes. The tops should bounce back when you touch them, this is when you should take them out of the oven.
Allow to completely cool down before decorating.

Method for Bloody Filling

Add all ingredients except for cornflour to a large pot and bring to a simmer. Mix cornflour with a few tbsp of cold water in a separate bowl.
Gently simmer on a lower heat for 5-10 mins until it’s lost about 1/3 of its original liquid, then vigorously stir through cornflour paste until it thickens.
Once the filling has thickened, remove from heat and pour into a strainer over a large bowl. Push it through so the seeds are all that’s left in the strainer.
Place the bowl into the fridge or freezer to cool down the filling. It needs to be cold before you can use it otherwise it’s going to melt your buttercream.

Method for Cream Cheese Frosting

Sieve your icing sugar into a bowl and set aside.
Using a standard mixer with a paddle attachment beat butter for 5 minutes or until it’s super smooth with no lumps.
Place the cream cheese in a heatproof bowl and warm in the microwave until it is soft to touch – try 10 seconds.
Beat cream cheese separately for a few minutes to soften and break up. Add to butter mixture and beat on low for 10 minutes until completely smooth.
Slowly add icing sugar on lowest speed to begin to incorporate. Once completely mixed, add vanilla, lemon and salt.
You can now use it to decorate cakes or cupcakes. If you would like a firmer mixture leave in the fridge to firm up.

Method for Bloody Drip

Place glucose syrup in the microwave for 15-20 seconds to make it really runny.
In a small bowl mix all ingredients together. Allow to cool down a little as you don’t want it to melt the buttercream. Once it starts to kinda clot that’s when you can use it.

Method for Assembling Cupcakes

Using an apple corer, remove the centre of the cupcake ¾ of the way down.
Fill with bloody filling.
Using a piping bag with a 2D star nozzle, pipe buttercream onto the top of each cupcake.
Using a small spoon, spoon some of the blood onto the very top of the cupcake and let it drizzle down.
Push a knife into the centre of the blood.

Cook Time: 24 hours
Category: Cupcakes
Method: 1 bowl mixing
Cuisine: Dessert

Keywords: cupcake, vegan, gluten-free, halloween

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The Only Vegan Vanilla Cupcake Recipe You Will Ever Need

By Sara Kidd September 23, 2020 6 Comments

Along with four easy and delicious variations so you can have cupcakes for days…

Cupcakes are like a mini-vacation that doesn’t break the bank or require a passport. Baking a vegan cupcake is relatively easy, but a few simple hacks will ensure that you have success with every bake. The recipe I’m sharing is both the easiest and the best cupcake recipe that I’ve developed, and I’ve included variations for sugar-free, chocolate, strawberry, and jam-filled flavors if you’re after something a little different. This recipe is featured in my new vegan cookbook, “ Bake Vegan Stuff, Easy Recipes for Kids (and Adults).”

Let’s break this down into three sections: your oven, your ingredients, and your method.

Your Oven

Every recipe asks that you preheat your oven, but surprisingly, a lot of people skip this step, even though it will affect how well your cupcakes rise and how evenly they bake. You should allow at least 20 minutes for your oven to heat up, and check that it’s at the correct temperature before you mix your wet ingredients into your dry ingredients. Investing in an oven thermometer will help with this step because your oven temperature dial is never correct. Placing a heatproof bowl filled with water at the bottom of your oven will help distribute heat evenly, improving your bake. Cupcakes generally bake best on the top rack of your oven. Be sure there are no other baking trays in the oven during the baking process, and if you have a convection oven, turn off the fan function when baking cupcakes.

2. Your Ingredients

All the ingredients in my cupcake recipe can be purchased from your local supermarket. My motto is to make it easy and quick. I’m not going to make you go to three different health food stores for ingredients that didn’t exist in the ’90s. But there is one ingredient in this recipe that is the most important and that is your vanilla bean extract. Vegan baking tends to require extra vanilla to enhance flavors and balance out nut- or seed-based ingredients that you might add, and the type of vanilla you buy is important. The imitation vanilla may be the most cost-effective option, but it doesn’t enhance your baking as a true vanilla bean paste will. I highly recommend buying a vanilla bean paste or extract.

Your baking powder and baking soda are also crucial to your cupcake’s success. Baking powder stays active for approximately 3 months from when it was first opened. Baking powder and baking soda are chemical leavening agents that cause batters to rise when baked. In this recipe, the baking powder and soda are one of the main reasons these cupcakes become light and fluffy. These agents can go off and become “inactive” without warning. Here are 2 simple ways to test.

For Baking Powder: Test your baking powder by adding half a teaspoon to warm water. If it fizzes, then it’s all good! If it’s dead in the water you need new baking powder.

For Baking Soda: Put a few teaspoons of white distilled vinegar in a cup and add ½ teaspoon of baking soda. If it fizzes, then it’s all good! If it’s dead in the water you need new baking soda.

3. Your Method

This cupcake recipe has a very simple method called a “one bowl method.” The most important step in this method is when you combine your wet ingredients into your dry ingredients. The trick here is to never over-stir your batter, otherwise you will overdevelop your gluten, which will make your cupcakes dense.

To ensure that your cupcakes rise well, you want to put them in the oven as soon as you have spooned your batter into the cases. Line your cupcake trays with the cases at the very beginning so that your batter isn’t deflating while you do this step.

Only fill your cupcake cases ¾ full. Otherwise, they will spill over the case and you won’t achieve that classic dome top. Once your cupcakes are out of the oven, place them on a cooling rack as soon as possible so that the cases don’t brown and harden.

Now that you know all my secret vegan baking hacks for cupcakes, let’s get baking!

Vegan Cupcakes

★★★★★

5 from 2 reviews

Author: Sara Kidd
Total Time: 31 minutes
Yield: 12 1x

Print Recipe

Description

Along with four easy and delicious variations so you can have cupcakes for days

Ingredients

Units Scale

Egg Replacer

1 tbsp flaxseed meal (ground raw flaxseed)
2 1/2 tbsp boiling hot water

Dry

1 1/2 cup plain all-purpose flour
1/4 cup cornflour or corn starch
1 cup white sugar
1 tsp baking powder
1/2 tsp baking soda
1/8 tsp sea salt

Wet

1 1/3 cups soy milk
1 tbsp white vinegar
1/3 cup vegetable oil
2 tsp vanilla extract

Instructions

Preheat your oven to 356°F/180°C.
Fill your cupcake trays with cupcake liners for 12-15 cupcakes.
Make your flaxseed egg by mixing flaxseed and water together and set aside to thicken.
In a large mixing bowl, sieve flours, baking powder, baking soda, salt, and sugar together and give it a quick whisk to combine ingredients.
In a large jug, mix vinegar with soy milk until it becomes thick; then add oil and vanilla and mix. Add thickened flax egg and stir.
Pour liquid into flour bowl and gently fold ingredients together with a whisk until just combined.
Spoon the cupcake batter into each cupcake hole, filling it ¾ full.
Place cupcakes in the oven on the top rack and bake cupcakes for 14-16 minutes.
The tops should bounce back once baked so ask your helper to check and remove from oven.
Let cupcakes completely cool down and ice with your favourite vegan buttercream.

Prep Time: 15 minutes
Cook Time: 16 minutes
Category: Cupcakes
Cuisine: Dessert

Keywords: cupcake

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4 Simple Vegan Cupcake Variations

Sugar-Free
For a simple sugar-free version, replace sugar with ⅓ cup of date paste and 4 tbsp of powdered baking stevia. Mix these ingredients into your wet ingredients before you mix them into your dry ingredients.

Mud Chocolate
Add ¾ cup of dark dutch cocoa powder and 1 tsp of cinnamon to your dry ingredients and add ½ cup of water to your wet ingredients. Bake for an extra 4-5 mins.

Strawberry
Add ⅓ cup of crushed freeze-dried strawberry pieces to your flour mix and ½ tsp of rosewater to your wet ingredients.

Jam-Filled
Add 1 tsp of your favourite jam to the center of each cupcake before you put them into the oven.

Watch Professional Race Car Driver Jono Lester smash out this recipe for SPCA Cupcake Day on November 2nd in New Zealand.

Cake

Here are a few quick tips for making the perfect vegan cupcakes

Description

Ingredients

CUPCAKES

STRAWBERRY JAM

BUTTERCREAM

Instructions

MAKE CUPCAKES

MAKE STRAWBERRY JAM

MAKE BUTTERCREAM FILLING

HOW TO ASSEMBLE YOUR CUPCAKES

Notes

Other workshops

Ingredients

Ingredients For Cakes

Ingredients For Glaze

Instructions

Notes

This festive and delicious cake is the perfect addition to any holiday party!

Description

Ingredients

Vegan Egg Replacer

Dry Ingredients

Wet Ingredients

Spiced Ganache Topping

Instructions

TO MAKE GANACHE

Let’s bake Vegan Gluten-free Halloween Cupcakes!

Vegan Gluten-free Halloween Cupcakes Breakdown

Watch this live video recording to see how I make these cupcakes

Description

Ingredients

Bloody Knife – it’s recommended to make these 1st or the night before

Gluten-Free Lemon Cupcakes

Raspberry Bloody Filling

Cream Cheese Frosting

Bloody Drip

Instructions

Method for the Bloody Knives

Method for Cupcakes

Method for Bloody Filling

Method for Cream Cheese Frosting

Method for Bloody Drip

Method for Assembling Cupcakes

Description

Ingredients

Egg Replacer

Dry

Wet

Instructions

4 Simple Vegan Cupcake Variations

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Copyright © 2021 Sara Kidd