The post Recipe: Vegan Vanilla “Birthday” Cupcakes appeared first on Vegan Hostess.
]]>I recently blew out the candles for my 30th birthday. Where did the time go?! The weekend was filled with family, friends, lots of laughter, and of course, plenty of good food! When it comes to baking for my loved ones, I go all out with flavor and style. But for me, I like to keep my own birthday treats simple.
I love a perfectly done vegan vanilla cupcake. The light airy cake, topped with a sweet icing and sprinkles – it can’t be beat! There is something so comforting and special about it. I’ve been making these cupcakes for years, but I recently doubled the amount of time I let the soy milk and apple cider vinegar curdle. I have to say, it made a huge difference! I’ve never had cupcakes so fluffy!
Give this updated recipe a try and let me know how it works for you!
Cheers & happy eating!
Jocelyn
* Disclaimer: This post contains affiliate links. As always, all opinions are my own!
Ingredients: 
- 1¼ cups all-purpose flour
- 2 tbsp cornstarch
- ¾ tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. salt
- ½ tsp. cinnamon sugar
- ½ cup Earth Balance, softened
- 1½ cup soy milk (not almond for this recipe)
- 1 tsp. apple cider vinegar
- ½ cup Truvia baking blend
- 3 tsp. vanilla extract
- Sprinkles!
Directions:
Preheat oven to 350 degrees, and line a muffin pan with your favorite cupcake liners.
- Whisk the soy milk and apple cider vinegar vinegar together and set aside to curdle (note, let it rest for 10 minutes! The added time makes the batter fluffy).
- Combine the softened Earth Balance, vanilla, and Truvia baking blend, until no large chunks remain.
- Once the soy milk mixture has rested, add it into the wet ingredients and mix well.
- Sift in the flour, cornstarch, baking powder, baking soda, cinnamon sugar, and salt, and mix until no lumps remain.
- Fill cupcake liners two-thirds of the way and bake for 20 to 22 minutes. (I use an ice cream scooper!)
- Let the cupcakes cool completely before frosting.
- Frosting – I cheated and used vanilla pillsbury, but you can actually make your own frosting from scratch. Using a hand mixer, combine 2 cups powdered sugar, 1 tsp vanilla extract, and 1/2 cup soy milk until fluffy.
- Garnish with sprinkles of your choosing.
- Enjoy!
Preheat oven to 350 degrees, and line a muffin pan with your favorite cupcake liners.
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]]>The post Recipe: Vegan Vanilla-Ginger Cupcakes appeared first on Vegan Hostess.
]]>I hope you had a good Valentine’s Day, Galentine’s Day or simply a good Saturday. Since my partner didn’t get home from sunny California until 2am on Friday night, I woke up quite a few hours before he did so I made cupcakes! After raiding my cabinets and realizing I had very few baking ingredients, I opted to create a new cupcake based on the golden vanilla cupcakes in Vegan Cupcakes Takeover the World (seriously buy this book – it’s a must have!).
I decided to try a vanilla-ginger flavor since I had some powdered ginger root and crystalized ginger in my cabinets. Most ginger cupcake recipes are for a ‘gingerbread’ flavor, but I wanted something a bit more ginger and a bit less ‘holiday spice.’ Give this recipe a try. The ginger flavor is subtle enough for those who aren’t huge fans of ginger, but still gingery enough to satisfy the ginger lovers among us.
Let me know what you think! Cheers!
Jocelyn
- 35-40 minutes (20-22 cook, 15 prep)
- 12 cupcakes
- 1 cup soy milk
- 1 tsp. apple cider vinegar
- 1¼ cups all-purpose flour
- 2 tbsp. cornstarch
- ¾ tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. salt
- 1 tsp. ground ginger
- ½ tsp. cinnamon
- ½ cup crystalized ginger (I used this)
- ⅓ cup canola oil
- ¾ cup Splenda
- 2 tsp. vanilla extract
- ¼ tsp. almond extract
- Preheat oven to 350 degrees. Line muffin pan with cupcake liners.
- Whisk the soy milk and vinegar together and set aside to curdle.
- After a few minutes, mix the soy milk mixture, oil, sugar, vanilla, and almond extract.
- Sift in the flour, cornstarch, baking powder, baking soda, powdered ginger, cinnamon, and salt, and mix until no lumps remain.
- Fold in the crystalized ginger chips.
- Fill cupcake liners two-thirds of the way and bake for 20 to 22 minutes.
- Let cool completely before frosting.
- Frosting – I actually made my frosting from scratch. Using a hand mixer, I combined 2 cups powdered sugar, 1 tbsp powdered ginger, 1 tsp vanilla extract, and 1/2 cup soy milk. I garnished the icing with clear crystal sprinkles and colored sugar hearts.
- Voila!
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]]>The post Recipes: Quick & Easy Vegan Party Treats appeared first on Vegan Hostess.
]]>Today I thought I would share two ideas for vegan party treats. Last year, I hosted an Oscars viewing party and my dark chocolate drizzled kettle corn and champagne-vanilla cupcakes were both a hit! I hope you put these recipes to good use!
Enjoy!
- 1-2 minutes, gathering ingredients
- 15 minutes
- 1 cup Ghirardelli semi-sweet chips (or any vegan chocolate chip)
- ½ cup popcorn kernels (un-popped)
- ½ cup sugar or sugar alternative (I use stevia)
- ¼ cup melted earth balance
- 1 teaspoon salt
- Line a counter, or if you have limited space like me, your dining room table with parchment paper.
- Popcorn Option #1– You can choose to pop your kernels over the stove – melt the butter, add the kernels and sugar, and stir. Popcorn Option #2 – But I prefer to air-pop my the kernels. If you choose this method, simply melt the earth balance, and then mix in the salt and sugar. While the popcorn is still warm, toss the popcorn with the mixture.
- Transfer the popcorn evenly onto the parchment paper. Make sure not to have clumps of popcorn. The goal is to have the popcorn laying as evenly as possible.
- Next place all of the chocolate chips in a double broiler (I use a make shift double broiler out of two small pots).
- Keep the stove heat low and continually stir the chocolate to make sure it melts evenly and does not burn.
- Once the chocolate is melted, drizzle the chocolate over the kettle corn using a spatula.
- Voila! Simply serve this beautiful treat in decorative bowls or small popcorn boxes!
- 35 minutes (20 cook, 15 prep)
- 12 cupcakes
- 1 Tsp apple cider vinegar
- 3/4 Cup plain almond milk
- 3/4 Cup champagne
- 1 1/2 Cups flour
- 2 Tbs Corn Starch
- 1 Tsp baking powder
- 1/2 Tsp baking soda
- 1/4 Tsp salt
- 3/4 Cup sugar or sugar alternative (I used splenda)
- 1/3 cup canola oil
- 2 Tsp vanilla extract
- Preheat the oven to 350 F.
- Fill a cupcake pan with liners.
- Wisk the vinegar and almond milk together and set it aside for a few minutes to curdle.
- In another bowl sift the flour, baking powder, baking soda, corn starch, and salt.
- In a separate bowl mix the champagne, sugar, canola oil, vanilla and the vinegar/milk mixture.
- Next add the wet ingredients with the dry and mix well. Stir until no clumps remain.
- Fill the cupcake liners two-thirds of the way and bake for 20 to 22 minutes. Insert a toothpick in the middle of one cupcake to check the cook time. The toothpick should come out clean.
- Transfer the cupcakes to a cooling rack and allow to cool completely before frosting.
- Ice the cupcakes, decorate, and enjoy!
I didn’t make my icing from scratch, and to be honest, I hardly ever do. Did you know some Duncan Hines and Pillsbury icings are dairy-free? When time is short, I take this route. Otherwise, I usually make a faux buttercream by mixing earth balance, shortening, soy milk, and powdered sugar.
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