4 x Celebration Cupcake Recipes
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...
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
- Preheat the oven to 180C.
- In a large bowl combine the first five ingredients with a whisk.
- In a smaller bowl combine the next four ingredients.
- Pour the wet into the dry and stir until just combined - don't over do it.
- 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.
- Meanwhile, make the frosting by beating the remaining ingredients minus the garnish. If not thick enough, add more powdered sugar and beat again.
- 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
- Preheat the oven to 180C.
- In a small bowl combine the first six ingredients with a whisk.
- In a large bowl combine the next eight ingredients.
- Pour the wet into the dry and stir until just combined - don't over do it.
- 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.
- Meanwhile, make the frosting by beating the remaining ingredients. If not thick enough, add more powdered sugar and beat again.
- 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
- Preheat the oven to 180C.
- In a large bowl combine the first five ingredients with a whisk.
- In a smaller bowl combine the next three ingredients.
- Pour the wet into the dry and stir until just combined - don't over do it.
- 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.
- Meanwhile, make the frosting by beating the remaining ingredients minus the garnish. If not thick enough, add more powdered sugar and beat again.
- 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
- Preheat the oven to 180C.
- Make a faux buttermilk by combining the first three ingredients in a glass and leaving for five minutes to curdle.
- In a large bowl combine the buttermylk with the next three ingredients until smooth. Then add the next five ingredients and combine until smooth.
- Add the next four ingredients and gently combine until it just comes together.
- 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.
- Meanwhile, make the frosting by beating the remaining ingredients minus the garnish. If not thick enough, add more powdered sugar and beat again.
- Once the cupcakes are completely cool, ice them and garnish with more rind if desired.
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