Nowadays, healthy lifestyle is at the peak of its popularity, and many people are starting to follow a vegan way of living. This healthy living can sometime restrict you from enjoying cupcakes, but with these few recipes, you can nibble away as much as you want.
For each recipe, remember to firstly preheat the oven to 350 degrees and line the muffin pan with paper.
For the cupcakes, mix dry ingredients in a bowl and whisk:
- 1 and a half cups of white spelt flour (if you are not already familiar with spelt flour, find more info here)
- ½ teaspoon of baking soda and salt
- ¾ cups of coconut sugar
- ¼ cup of white sugar
- ¾ teaspoon of cinnamon
Then add wet ingredients and beat altogether with a mixer:
- ¾ cup of cold water
- ½ cup of canola oil
- 1 teaspoon of white vinegar
- 2 and a half teaspoons of pure vanilla extract
Each muffin cup should be filled about 2/3 with batter and bake for about 25 minutes (until the cupcakes rise and become golden brown).
For the frosting, whip ¼ cup of vegan buttery spread and add 2 ¾ of powdered sugar and 1 tablespoon of almond milk and mix. If you want thicker frosting, you can simply add more milk. After the cupcakes are cooled, frost and dust with cinnamon.
Vanilla Cupcakes with Peanut Butter Frosting
For the delicious cupcakes, whisk together in a bowl 1 ½ of oat flour, 1 ½ teaspoon of baking powder and ½ teaspoon of salt.
Combine in a blender and blend until smooth:
- 4 oz. of tofu
- ¾ cup of sugar
- half a cup of soy milk or water
- 2 teaspoons of vanilla extract, vanilla seeds
- 1/3 cup of vegetable oil
These ingredients should be stirred in the flour mixture and pour the mixture into the muffin tins. Bake for about 20 minutes and cool.
For the frosting, all you have to do is mix up 4 oz of tofu, ½ cup of agave, pinch of salt, 2 teaspoons of vanilla extract and ¾ of peanut butter and mix them all until smooth. Finally frost the cupcakes and enjoy.
For this fun, colorful and delicious cupcake mix, firstly you will need to mix a cup of non-diary milk with 1 teaspoon of apple cider vinegar or lemon juice and leave it to curdle. In a large bowl, put half a cup (1 stick) of softened vegan butter and cream it with a mixer. After it’s creamed, add 1 cup of granulated sugar and 1 teaspoon of vanilla extract and beat until it becomes fluffy.
Add dry ingredients to a sifter:
- 1 cup of all-purpose flour
- a half teaspoon of baking soda
- 1 ½ teaspoons of baking powder
- ¼ teaspoon of salt
- the remaining ½ cup of flour
Sift this mix over the butter/sugar mixture alternating it with the mixture of milk and vinegar. Blend until it all combines well. Finally, add the colorful 1/3 of cup of rainbow sprinkles and gently stir with a rubber spatula. Fill the muffin pan at ¾ of the way up and bake for 20 to 25 minutes.
For the frosting, beat ½ cup of softened vegan butter and beat until fluffy. Add ¼ teaspoon of vanilla extract and mix some more. Add 2 to 3 cups of powdered sugar (1/2 cup at a time) and continue mixing until the mixture becomes creamy. Drizzle in a little bit of non-diary milk at the end. Once the cupcakes are cooled, frost them with this creamy mixture and top them fin fun sprinkles and enjoy.
Chocolate Chip and Strawberry Cupcakes
For the romantic and fruity cupcakes cream together in a large bowl half a cup of earth balance and 1 cup of sugar and use the electric mixer for 3 to 5 minutes. Personally, I like mixing up the ingredients with a Kenwood Chef, but you can use your personal favorites. Add half a cup of applesauce (1/4 cup at a time) and beat well.
In a separate bowl, combine 1 ½ cups of unbleached all-purpose flour, 1 teaspoon of baking powder and half a teaspoon of salt. Add these dry ingredients to the creamed mixture, alternating with 1/3 cup of soy milk and fold in 1 teaspoon of vanilla extract, sliced strawberries and chocolate chips with a rubber spatula. Fruits and chips you can add according to your desire. Fill the cupcake liners up to half a size and bake for 20 to 25 minutes.
For the chocolate frosting all you have to do is mix 6 tablespoons of earth balance and 2 teaspoons of vanilla extract together with your mixer. In a separate bowl, combine 3 cups of confectioners’ sugar and ¾ cups of cocoa powder. After the dry ingredients have been fully integrated, slowly add 1/3 cup of soy milk to the mix. You can add more milk until you achieve desirable consistency. Beat until creamy and frost!
Embrace the healthy living, and enjoy these sweet healthy cupcakes from time to time, without feeling any guilt.