Category Archives: Cupcakes

Vegan Chocolate Cupcakes

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Yesterday I made cupcakes and they were super delicious (haha they still are since we didn’t have time to eat them all already, haha)

Room temperature they are super moist and delicious.. and if you put them in the refrigerator they will have a fudgy/brownie texture.. and it’s awesome that way too! In fact I prefer them cold.

So here is a basic chocolate cupcake recipe I’m sure you will enjoy as much as we do here.

Servings

10 large cupcakes (or 12 smaller)

Ingredients

* 1 cup sunflower milk

(or any other non-dairy milk)

* 1 teaspoon apple cider vinegar

* 1/3 cup coconut oil, melted

* 3/4 cup sugar

* 1 teaspoon pure vanilla extract

* 1 cup all-purposed flour

* 1/3 cup unsweetened pure cocoa powder

* 1/4 teaspoon salt

* 1/2 teaspoon baking powder

* 3/4 teaspoon baking soda

* 1/3 cup chocolate chips, chopped

*  Frosting (optional)

(See recipe HERE)

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Directions

* Preheat oven to 350′F.

* Whisk together the sunflower milk and vinegar in a bowl, and set aside for a few minutes.

* In a bowl or a stand mixer bowl, pour the non-dairy milk mixture. Add the sugar, coconut oil and vanilla extract. Beat on medium speed until it gets ”foamy”.

* In another bowl combine all the dry ingredients remaining (Flour, salt, baking soda, baking powder and cocoa powder)

* Add gradually the dry ingredients into the wet ingredients. Mix well.

* Add the chopped chocolate chips and mix again.

* Spoon the mixture into muffin pan and bake. (I’m always using silicone! No need to throw papers!)

* Bake for about 20-22 minutes. If a toothpick comes out clean, the cupcakes are ready.

* Remove from the oven and let them cool.

* Frost your cupcakes (optional)

(Once again the recipe I used is HERE)

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Vegan Beet, Orange & Chocolate Cupcakes

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This morning Dalie and I made awesome cupcakes (oh yeahhhhhh made of beets!! muahahhahaa!)

I had some cooked beets in the fridge so I thought it would be fun to make cupcakes with them. In the past I had try many recipes, but this time I tried one  (but I made some changes like adding orange, less cooking time and using sunflower milk) from MINIMALIST BAKER . I thought 25 minutes of cooking was way too long.. after 20 minutes they were PERFECT, so moist and fluffy, they taste like heaven, hehe.

You should all try it at least once. Even the one who hates beets should try it! The cupcakes don’t taste like beets at all. Mine taste like chocolate and orange. That’s it! the beet puree is adding so much moisture, it’s super delicious!

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Servings

12 cupcakes

Ingredients

* 1 cup sunflower milk

(or any other non-dairy milk)

* 1 teaspoon apple cider vinegar

* 1/2 cup of beet puree

(I used 4 small cooked beets)

* Zest of one orange

* 3/4 cup granulated sugar

* 1/4 cup melted coconut oil

* 2 teaspoons pure vanilla extract

* 1 cup + 1 tablespoon all-purposed flour

* 1/2 cup pure cocoa powder

(more if you want to decorate the cupcakes with some)

* 1/2 teaspoon baking powder

* 1 teaspoon baking soda

* pinch of salt

beets orange

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Directions

* Preheat oven to 375′F.

* Whisk together the sunflower milk and vinegar in a bowl, and set aside for a few minutes.

* In a stand mixer bowl or in a regular bowl, pour the milk mixture. Add the sugar, coconut oil, vanilla extract, orange zest and beet puree. Beat for few minutes.

In another bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt.

* Add the dry ingredients to the wet mixture.

* Beat on high speed for 2-3 minutes to incorporate air bubbles in the cake batter. Once cooked they will be all fluffy and moist.

* Spoon the mixture into muffin pan and bake. (I’m always using silicone! No need to throw papers!)

* Bake for about 20 minutes. If a toothpick comes out clean, the cupcakes are ready.

* Remove from the oven and let cool.

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Vegan St-Patrick’s Day Cupcakes

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Since today it’s St-Patrick’s Day (and it’s also my brother’s birthday, he’s 19 today) I decided to bake some cute cupcakes for the family. It was a massive hit. Usually my big girl never want to eat cakes or cupcakes, but she ate 2.. hahaha! Damn, I guess they were good, hahaha! But more seriously, they were very moist and delicious. We’re not eating a lot of desserts in my house, well I mean, not a lot of cakes, cupcakes, sweet desserts.. but when it’s a special holiday, it’s always fun.

I can’t wait to be tomorrow, hahaha! I’ll be cooking an Asian-inspired dish made of tofu and shitake mushrooms for dinner. I’ll post the recipe tomorrow night.

Hope you all had a wonderful day!

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While I was baking, I had my boxer dog Meya sleeping in the sun right in my face, hehe.

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Servings

5 large cupcakes

Ingredients

CUPCAKES

* 1/2 cup sunflower milk

(or any other non-dairy milk)

* 1/2 teaspoon apple cider vinegar

* 1/2 cup all-purposed flour

* 1/4 teaspoon baking powder

* 1/4 teaspoon + 1/8 teaspoon baking soda

* 1/8 teaspoon salt

* 2 1/2 tablespoons pure cocoa powder

* 1/2 teaspoon pure vanilla extract

* 2 1/2 tablespoons canola oil

* 1/4 cup + 2 tablespoons sugar

FROSTING

*  1/2 cup vegetable shortening or vegan margarine

* 1 cup confectioner’s sugar

* 1/8 to 1/4 teaspoon pure peppermint extract

(be careful with that, it has such a strong taste!)

* 1 tablespoon + 2 teaspoons sunflower milk

* Green food coloring (optional)

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Directions

CUPCAKES

* Preheat oven to 350′F.

* Whisk together the sunflower milk and vinegar in a bowl, and set aside for a few minutes.

* In a stand mixer bowl or in a regular bowl, pour the milk mixture. Add the sugar, oil, vanilla extract and beat for few minutes.

In another bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt.

* Add the dry ingredients to the wet mixture.

* Beat on high speed for 2-3 minutes to incorporate air bubbles in the cake batter. Once cooked they will be all fluffy and moist. (But hey, it’s optional!)

* Spoon the mixture into muffin pan and bake. (I’m always using silicone! No need to throw papers!)

* Bake for about 18 minutes. If a toothpick comes out clean, the cupcakes are ready.

* Remove from the oven and let cool.

FROSTING

* With a stand mixer or by hand, beat the shortening or margarine 1-2 minutes.

* Add the rest of the ingredients. Beat until everything is combined and smooth.

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* Frost your cupcakes and decorate (optional)

* Serve and Enjoy 🙂

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