VEGAN CHOCOLATE CUPCAKES
The best easy vegan chocolate cupcake recipe, with no eggs or dairy!
Provided by Chocolate Covered Katie
Categories Dessert
Time 30m
Number Of Ingredients 12
Steps:
- *If you want to frost them, I mentioned a few of my favorite frosting recipes earlier in this post, or use your own favorite frosting. For the additional 2 tbsp cocoa, you can use either Dutch or regular. I highly recommend Dutch for heightened chocolate flavor. To find Dutch cocoa, just look for the word "alkali" in the ingredients. Be sure to use regular unsweetened (not Dutch) for the initial 1/4 cup.To make the vegan cupcakes: Preheat the oven to 350 F. Line a cupcake pan with liners. In a large bowl, whisk first 5 ingredients. Do not forget the vinegar. Let sit at least 10 minutes, and sift all remaining ingredients in a separate bowl while you wait. Pour wet into dry, stir just until evenly mixed, and smooth into liners. Only fill up 2/3 of the way at most, because they rise a lot and you don't want them to burst and then sink in the middles (although if it happens, just hide it with frosting!). Bake 20 minutes on the center rack. Let cool. These taste even better the next day, and the liners will peel off easily after a day. View Nutrition Facts
Nutrition Facts : Calories 134 kcal, ServingSize 1 serving
SO EASY EGG AND DAIRY FREE CUPCAKES
I searched high and low for a way to make a cake from a boxed mix so other preschool moms could easily use the recipe for class parties (my daughter has food allergies). The challenge - when using egg substitutes, the box mixes just don't rise well and tend to crumble apart. These actually hold their shape, have a nice flavor (very sweet!), and are so easy to make. If you don't like the flavor of banana, you can substitute 1/3rd cup of applesauce instead. They do better at holding together if they are refrigerated overnight before serving.
Provided by TheCookinMom
Categories Dessert
Time 25m
Yield 24 cupcakes
Number Of Ingredients 6
Steps:
- Preheat the oven to 350.
- Line 24 muffin cups with cupcake papers.
- Using an electric mixer on low speed, blend the ingredients together (in order) until moistened (approximately 30 seconds) in a large bowl.
- Scrape the sides of the bowl and blend on medium speed for another 2 minutes.
- Pour the batter into the muffin cups.
- Bake according to the directions on the box (this batter can, of course, be used for making cakes of different sizes, not just cupcakes).
- Be careful not to overfill the cups. This recipe truly does make 24 cupcakes.
- Cool in the pan on a wire rack for 15 minutes and then remove from the pan and allow to cool completely before frosting.
- Frost with a purchased dairy and egg free frosting or make your own to use.
- I find that they are less crumbly if you refrigerate them overnight before serving.
Nutrition Facts : Calories 123.3, Fat 5.5, SaturatedFat 0.8, Cholesterol 0.4, Sodium 155.5, Carbohydrate 17.8, Fiber 0.4, Sugar 9.8, Protein 1
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