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Vanilla Vegan Cupcakes

March 9, 2018

I love making and eating vegan desserts. I love the way that you can mix and match ingredients so that they create a cheesecake with cashews and not cheese, but yet the “cheesecake” tastes divine. Or how you can make things like cake, without even using eggs. The thought of the way we make these desserts is honestly just so simple, because we choose to use the nature around us and not the earthlings around us. Although, sometimes when you are in a pinch the simple recipes that take you back to the basics. That’s where this cupcake recipe comes into play, see how it all went down here!

 

So recently we celebrated Emanuels birthday. He finds joy out of the simpler things, so this year I made us a vegan dinner at home. It was well planned, until a few hours prior I realized, I needed a cake! Cake, the one thing that makes or breaks birthdays. I mean I wasn’t going to put a candle in the roasted brussel sprouts, that would just be weird to me. So I thought to myself “okay cake without eggs, this should be easy just switch it out for baking powder”. Well it worked and I grabbed a little extra help from the Peta website to tweak and give you this super easy birthday cake recipe.

 

Now for the frosting, you can make your own but you will need a hand mixer. I don’t have one, and I was in a pinch for time so I went to my local grocery store and found most frostings are vegan. The only ones that are not, are the frostings that are made of buttercream. So if you are unable to make your own frosting you have options! Now the other great thing about this recipe is it doesn’t take very long to make, like most cakes I was done with everything in about twenty five minutes. The only hard part was waiting for it to cool and frosting it, mostly because I was ready for us to eat it. These cupcakes are great for any occasion, and easy to make with kids, they will love the experience. Check out this recipe below on this vegan cupcake

 

 

Vanilla Vegan Cupcakes

 

Prep Time 10 Minutes     Cook Time 18 Minutes     Total Time 28 Minutes

 

For this you will need:

Cupcake baking tin (This recipe will make 24 Cupcakes)

Cupcake liners

Nonstick spray or vegan butter

2 Bowls

1 Whisk or Spoon

 

Ingredients:

 

Dry Ingredients:

1 ¾ Cups All Purpose Flour

1 cup Sugar

1 tsp Baking Powder

½ tsp Salt

1 tsp Baking Soda

 

Wet Ingredients:

1 Cup Dairy Free Milk

½ cup Oil

1 tbsp Apple Cider Vinegar

2 tbsp Vanilla

 

Directions:

  1. Preheat your oven to 350 degrees, line and spray your cupcake liners

  2. In a large bowl, whisk your dry ingredients

  3. In a medium bowl, whisk your wet ingredients

  4. Add your wet ingredients to your dry ingredients and whisk until well combined

  5. Pour your ingredients into the cupcake liners until it is two thirds full

  6. Bake for 15-18 minutes. You can check to see if they are done by sticking a toothpick or a knife in the middle and if it comes out clean, they are ready to go

  7. Let your cupcakes cool

  8. Frost and Enjoy!

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