Oh yeah, and did I mention they are all entirely vegan? I won't lie, baking vegan is a little more complicated than baking with dairy, but there are a lot of vegan substitutes (including sticks of vegan butter) that make things a whole lot easier.
When I did a tasting they decided they couldn’t decide which one they liked best and went with 12 of each which made things a lot easier for me. At the wedding over the weekend they seemed to be a big hit, although really all that matters is that the bride and groom enjoyed them (which they did).
**All recipes can be found below the pictures**
Recipes:
Red velvet:
Original recipe: http://40aprons.com/vegan-red-velvet-cupcakes/
Cupcakes (makes 12):
What you need:
1 cup soy milk
1 tsp apple cider vinegar
1 1/4 cups flour
2 tbsp cocoa powder
1 cup sugar
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/3 cup canola oil
2 tbsp red food coloring
2 tsp vanilla extract
1/4 tsp almond extract
What you do:
Preheat oven to 350 and put cupcake liners in muffin tin.
Combine 1 cup soy milk and 1 tsp apple cider vinegar and beat until completely combined.
Set aside for 5 mins to let it curdle.
In a medium bowl mix together 1 1/4 cup flour, 2 tbsp cocoa powder, 1 cup sugar, 1/2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt.
When the soy milk has curdled (about 5 mins), pour in 1/3 cup canola oil, 2 tbsp red food coloring, 2 tsp vanilla extract and 1/4 tsp almond extract to the soy milk.
Add dry ingredients and mix until there are no longer lumps.
Pour into cupcake liners filling about 3/4 of the way up the liner.
Bake for 18-20 mins or until toothpick comes out clean.
Remove from oven and let cool.
Once cooled frost them with vegan cream cheese frosting (see instructions below).
Icing (will generate more than you need):
What you need:
1 cup vegan butter (I used Earth Balance vegan butter bars)
2 packages vegan cream cheese
1 tsp vanilla
4-6 cups powdered sugar
What you do:
Let the 1 cup butter come to room temperature.
When butter has gotten to room temperature use a mixer or fork to completely combine 1 cup vegan butter and 2 packages vegan cream cheese.
Add 1 tsp vanilla and mix completely.
Add powdered sugar 1 cup at a time until you reach desired texture (thick, but not clumpy and still malleable).
Put icing into a large zip lock bag.
Drop it a few times on the counter to try and release any air bubbles.
Cut 1 corner of the zip lock bag to make an icing tip.
Ice cooled cupcakes by starting at the top of the cupcake working from the outside in counter-clockwise in a swirl.
Double Chocolate:
Original recipe: http://www.thetomkatstudio.com/darkchocolatecupcakes/
Cupcakes (makes 12…I halved the recipe):
What you need:
1 cups plain/all-purpose flour
1/4 cup and 2 tbsp natural cocoa powder
1 tsp baking soda
1/2 tsp baking powder
a pinch of salt
3/4 cup 2 tbsp unsweetened soy milk
1 tsp red wine vinegar
3/4 cups 1 tbsp caster/superfine sugar
1/2 cups 2 tbsp sunflower oil
1 tbsp vanilla extract
What you do:
Preheat oven to 350.
Line muffin tin with cupcake liners.
In a medium bowl combine 1 cup flour, 1/4 cup and 2 tbsp cocoa powder, 1 tsp baking soda, 1/2 tsp baking powder, and a pinch of salt and mix completely with a fork breaking up any lumps.
In a mixer bowl or large bowl combine 3/4 cup and 2 tbsp soy milk, 1 tsp red wine vinegar, 3/4 cup and 1 tbsp sugar, 1/2 cup and 2 tbsp sunflower oil, and 1 tbsp vanilla. Whisk until completely combined.
Add dry ingredients and use electric mixer or fork to completely combine.
Fill cupcake liners 3/4 of the way to the top with the batter.
Bake for 18-20 minutes or until toothpick comes out clean.
Let cool.
Frost with chocolate frosting (see below).
Frosting:
What you need:
1 cup vegan butter (I used Earth Balance vegan butter sticks)
3-5 cups powdered sugar
1 1/2 tsp vanilla extract
5 oz semisweet chocolate
1/4 cup almond milk
Pinch of salt
What you do:
Let 1 cup vegan butter warm to room temperature or slightly below room temperature.
Combine butter and 2 cups of the powdered sugar and beat until there are little to no lumps.
Add 1 1/2 tsp vanilla extract and mix until combined.
Melt 5 oz of semisweet chocolate and let cool for about 30 seconds-1 minute
Mix the chocolate into the frosting.
Beat until completely smooth.
Add 1/4 cup almond milk and pinch of salt.
Beat again until completely smooth.
Add 1 cup of powdered sugar at a time until desired texture is reached (again the frosting should be able to hold on its own, but still easy to work with).
Put icing into a large zip lock bag.
Drop it a few times on the counter to try and release any air bubbles.
Cut 1 corner of the zip lock bag to make an icing tip.
Ice cooled cupcakes by starting at the top of the cupcake working from the outside in counter-clockwise in a swirl.
Snickerdoodle:
Original recipe: http://frostedbakerybylena.com/2011/11/30/vegan-snickerdoodle/
Cupcakes (makes 12):
What you need:
1 cup soy milk
1 tsp apple cider vinegar
1/3 cup and 2 tsp vegetable oil
1 1/4 cup flour
2 tbsp cornstarch
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup sugar
2 tsp vanilla extract
2 tbsp cinnamon
2 tbsp brown sugar
What you do:
Preheat oven to 350.
Line muffin tin with cupcake liners.
Mix 1 cup soy milk and 1 tsp apple cider vinegar together and set aside for 2-3 mins.
In a large bowl combine 1 1/4 cup flour, 2 tbsp corn starch, 3/4 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, and 3/4 cup sugar.
Mix completely breaking up any lumps.
Add 1/3 cup vegetable oil to the curdled soy milk and mix.
Add dry ingredients and mix until there are no lumps.
In a small bowl combine 2 tsp vegetable oil, 2 tbsp cinnamon and 2 tbsp brown sugar.
Pour batter into cupcake liners. Fill to about 3/4 of the way up the liner.
Spoon a little of the cinnamon brown sugar mixture on top of each cupcake and swirl with a toothpick.
Bake for 20 minutes or until toothpick comes out clean.
Remove from oven and let cool.
Frost with “butter”cream frosting (see below).
Frosting:
What you need:
1/2 cup Earth Balance vegan butter
1 tsp vanilla
3-4 cups powdered sugar
What you do:
Let butter come to room temperature.
Beat in vanilla and 1 cup of powdered sugar at a time until frosting is creamy, holds on its own, and isn’t lumpy.
Put icing into a large zip lock bag.
Drop it a few times on the counter to try and release any air bubbles.
Cut 1 corner of the zip lock bag to make an icing tip.
Ice cooled cupcakes by starting at the top of the cupcake working from the outside in counter-clockwise in a swirl.
Salted caramel:
Original recipe: http://www.treehugger.com/easy-vegetarian-recipes/salted-caramel-cupcakes-vegan.html
Cupcakes (makes 12):
What you need:
1 1/2 cup flour
1 cup sugar
1 tsp baking soda
1/2 tsp salt
3/4 cup unsweetened almond milk
1/2 cup vegetable oil
2 tbsp apple cider vinegar
1 tbsp vanilla extract
What you do:
Preheat oven to 350 degrees.
Line muffin tin with cupcake liners.
In a medium bowl combine 1 1/2 cup flour, 1 cup sugar, 1 tsp baking soda, 1/2 tsp salt.
In a large bowl whisk together 3/4 cup almond milk, 1/2 cup vegetable oil, 2 tbsp apple cider vinegar, and 1 tbsp vanilla extract.
Add dry ingredients and mix completely.
Pour batter into cupcake liners filling about 3/4 of the way to the top of the liner.
Bake for about 20 minutes or until toothpick comes out clean.
Let cupcakes cool.
Frost them using salted caramel frosting (see below).
Frosting:
What you need:
1/4 cup vegan butter
1/2 cup dark brown sugar
1/8 cup almond milk
1/8 tsp salt
3/4 tsp vanilla extract
1 1/2 cup powdered sugar
What you do:
In a medium saucepan, melt 1/4 cup vegan butter over medium low heat.
Add 1/2 cup dark brown sugar, almond milk, and salt.
Whisk until combined.
Allow mixture to come to a simmer.
When simmering, reduce to a low heat and let mixture summer for 3 minutes (DO NOT OVERCOOK).
When 3 minutes are up, remove from heat and add vanilla.
Pour caramel into a mixing bowl and let cool for several minutes.
Using a mixer or a fork, slowly add 1 1/2 cup powdered sugar to the caramel and mix completely.
Put icing into a large zip lock bag.
Drop it a few times on the counter to try and release any air bubbles.
Cut 1 corner of the zip lock bag to make an icing tip.
Ice cooled cupcakes by starting at the top of the cupcake working from the outside in counter-clockwise in a swirl.
Sprinkle a little flaky sea salt on top for garnish.
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