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Celebration Cupcakes X 4 // Vegan

16 / 07 / 2016

Here's the thing with cupcakes, they are amazing - but a little ridiculous. Personally, I find them far too sweet for my liking - but that's not to say I didn't consume many of them when I needed to make four varieties, adding up to 150 cupcakes altogether. I was making such a monstrous amount because we were having a family celebration/function type event which turned out to be loads of fun - and this was my contribution. I didn't speak, didn't have catch ups with every single person there - rather just make a heck load of vegan deliciousness...aka what I'm good at. Get ready though friends, there are four vegan cupcake recipes coming up...

Each recipe makes 12 cupcakes

Vegan Earl Grey Cupcakes

Ingredients

  • 1 tbsp fine loose earl grey tea
  • 1 1/4 cups plain flour
  • 3/4 cup caster sugar
  • 1 tsp baking soda
  • pinch of salt
  • 2/3 cup plant mylk
  • 1/2 cup light oil (grapeseed or coconut)
  • 2 tbsp apple cider vinegar
  • splash of vanilla
  • 1/2 cup nuttelex (or earth balance)
  • 1-2 cups powdered sugar
  • 1 tsp vanilla bean paste
  • 1 tsp earl grey mixed with 1 tbsp boiling water left to steep until strong, then drained
  • 1 tsp loose fine earl grey tea, to garnish

Method

  1. Preheat the oven to 180C.
  2. In a large bowl combine the first five ingredients with a whisk.
  3. In a smaller bowl combine the next four ingredients.
  4. Pour the wet into the dry and stir until just combined - don't over do it.
  5. Divide the mixture among 12 patty cases, or until 3/4 of the way full. Bake for 15-20 minutes or until risen and a skewer inserted exits cleanly.
  6. Meanwhile, make the frosting by beating the remaining ingredients minus the garnish. If not thick enough, add more powdered sugar and beat again.
  7. Once the cupcakes are completely cool, ice them and garnish with the remaining tea leaves.

Pumpkin Spice Latte Cupcakes

Ingredients

  • 1 cup pumpkin puree
  • 1/3 cup light oil (grapeseed or coconut)
  • 1 cup caster sugar
  • 1/4 cup plant mylk
  • 1 tsp vanilla
  • 2 tbsp instant coffee powder
  • 1 heaped cup plain flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • pinch of salt
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 1/2 tsp nutmeg
  • pinch of cloves
  • 1/2 cup nuttelex
  • 1-2 cups powdered sugar
  • 1 tbsp blackstrap molasses
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 1/2 tsp nutmeg
  • pinch of cloves
  • 1 tsp vanilla

Method

  1. Preheat the oven to 180C.
  2. In a small bowl combine the first six ingredients with a whisk.
  3. In a large bowl combine the next eight ingredients.
  4. Pour the wet into the dry and stir until just combined - don't over do it.
  5. Divide among 12 patty cases, or until 3/4 of the way full. Bake for 15-20 minutes or until risen and a skewer inserted exits cleanly.
  6. Meanwhile, make the frosting by beating the remaining ingredients. If not thick enough, add more powdered sugar and beat again.
  7. Once the cupcakes are completely cool, ice them and garnish with more cinnamon if desired.

Dirty Velvet Cream Cheese Cupcakes

Ingredients

  • 1 heaped cup plain flour
  • 2 tbsp cocoa powder (the unrefined version actually works best here)
  • 1 cup caster sugar
  • 1 tsp baking soda
  • pinch of salt
  • 1 cup water
  • 1/3 cup light oil (grapeseed or coconut)
  • 1 tbsp apple cider vinegar
  • 1/4 cup Tofutti cream cheese
  • 1/4 cup nuttelex/earth balance
  • 1-2 cups powdered sugar
  • 1 tsp vanilla
  • vegan sprinkles to garnish

Method

  1. Preheat the oven to 180C.
  2. In a large bowl combine the first five ingredients with a whisk.
  3. In a smaller bowl combine the next three ingredients.
  4. Pour the wet into the dry and stir until just combined - don't over do it.
  5. Divide among 12 patty cases, or until 3/4 of the way full. Bake for 15-20 minutes or until risen and a skewer inserted exits cleanly.
  6. Meanwhile, make the frosting by beating the remaining ingredients minus the garnish. If not thick enough, add more powdered sugar and beat again.
  7. Once the cupcakes are completely cool, ice them and garnish with the sprinkles if desired.

Lemon Curd Cheesecake Cupcakes (GF)

Ingredients

  • 1/2 cup plant mylk
  • 1 tsp apple cider vinegar
  • 1 heaped tsp baking soda
  • 2 flax eggs
  • 1/2 cup caster sugar
  • 1/4 cup maple syrup
  • 3/4 cup apple puree
  • 1/2 cup light oil (grapeseed or coconut)
  • 1 tsp vanilla
  • 1/2 tsp baking powder
  • pinch of salt
  • 2/3 cup almond meal
  • 1/3 oat bran
  • 1 cup GF flour
  • rind of 4 lemons
  • 1/4 cup Tofutti cream cheese
  • 1/4 cup nuttelex/earth balance
  • 1-2 cups powdered sugar
  • 1 tsp vanilla
  • juice of 1 lemon
  • more lemon rind to garnish, finely chopped

Method

  1. Preheat the oven to 180C.
  2. Make a faux buttermilk by combining the first three ingredients in a glass and leaving for five minutes to curdle.
  3. In a large bowl combine the buttermylk with the next three ingredients until smooth. Then add the next five ingredients and combine until smooth.
  4. Add the next four ingredients and gently combine until it just comes together.
  5. Divide among 12 patty cases, or until 3/4 of the way full. Bake for 15-20 minutes or until risen and a skewer inserted exits cleanly. They will probably sink a little when you take them out, but don't stress, they taste great and that can be disguised with the icing.
  6. Meanwhile, make the frosting by beating the remaining ingredients minus the garnish. If not thick enough, add more powdered sugar and beat again.
  7. Once the cupcakes are completely cool, ice them and garnish with more rind if desired.