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Two options for easy to make, totally delicious cupcakes. In fact my friend who doesn’t have much of a sweet tooth had TWO of the vanilla ones – and said that they were her favourite cake I’ve made yet (and I make a lot of cakes!!!) These recipes have the benefit of being dairy free, egg free and vegan (and if you changed the plain flour to gluten-free flour then they would really be an all rounder at a party!)

VANILLA CUPCAKES*

2c white flour
1/2 tsp salt
2 tsp baking powder
1/2 tsp baking soda
1 c sugar
1 1/2 c soy milk
1/2 c vegetable/salad oil
1/2 tsp vanilla extract
1/2 tsp coconut essence
1 Tbsp white vinegar

  • Preheat oven to 175 degrees C and line mini muffin tins with 18 cupcake papers.
  • Add vinegar to soy milk, stir well and set aside to curdle
  • Mix together dry ingredients in a separate bowl.
  • Mix together the wet ingredients then add the soy milk/vinegar mix to this.
  • Add all the wet ingredients to the dry and mix well.
  • Pour into cupcake papers, filling half full.
  • Bake for 15-20 min, until a toothpick inserted into the cakes comes out clean.
A couple of icing options….

Vanilla Coconut Icing

  • 2c icing sugar
  • 1 tsp coconut essence
  • 1/2 tsp vanilla essence
  • 1/2 c shredded coconut

Pretty Pink Cointreau Icing

  • 2c icing sugar
  • 1 Tbsp Cointreau liqueur
  • a few drops of red food colouring
Mix together, adding enough water to get the consistency you want then spoon into a piping bag and pipe pretty pink swirls onto the cakes 🙂

*This recipe was taken from a book called “The Icing on the Quake: Easy Delectable Vegan Baking” put out by the Christchurch Vegetarian Society in order to raise funds after the Christchurch Earthquake. Highly recommend it!

CHOCOLATE FUDGE CUPCAKES*

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1 c soy milk
1 tsp white vinegar
3/4 c white sugar
1/3 c canola oil
1 tsp vanilla extract
1 c flour
1/3 c good quality cocoa powder
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt

  • Preheat oven to 180 degrees C and line mini muffin tins with 12 cupcake papers (I made them in muffin tins and it only made 6, it’s a really dense, thick, chocolatey mixture!)
  • Add vinegar to soy milk, stir well and set aside to curdle. Add sugar, oil and vanilla extract and whisk until foamy.
  • In a separate bowl, sift flour, cocoa, baking soda, baking powder and salt. Mix into wet ingredients.
  • Pour into cupcake papers filling 3/4 full and bake 18-20 minutes.

*Taken from Chow.com

Chocolate Fudge Icing

  • 2c icing sugar
  • 3 Tbsp cocoa

You know the drill by now: mix together, adding enough water to get the consistency you want. Use a palette knife to swirl icing on top of the cakes and sprinkle with grated chocolate.

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