CUPCAKES WITH RAINBOW FROSTING RECIPES

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VEGAN CUPCAKES RECIPE | ALLRECIPES



Vegan Cupcakes Recipe | Allrecipes image

These taste amazing and are quick to make! You can play around and substitute different milks, oils and extracts; just about any will work. I've listed my favorites. Unfortunately, this recipe doesn't rise well as a cake, but cupcakes are more fun anyway! These are great with a simple frosting of cocoa powder, powdered sugar and orange juice.

Provided by cornfairy

Categories     Cupcakes

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 18 cupcakes

Number Of Ingredients 9

1 tablespoon apple cider vinegar
1 ½ cups almond milk
2 cups all-purpose flour
1 cup white sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup coconut oil, warmed until liquid
1 ¼ teaspoons vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with 18 paper baking cups.
  • Measure the apple cider vinegar into a 2 cup measuring cup. Fill with almond milk to make 1 1/2 cups. Let stand until curdled, about 5 minutes. In a large bowl, Whisk together the flour, sugar, baking powder, baking soda and salt. In a separate bowl, whisk together the almond milk mixture, coconut oil and vanilla. Pour the wet ingredients into the dry ingredients and stir just until blended. Spoon the batter into the prepared cups, dividing evenly.
  • Bake in the preheated oven until the tops spring back when lightly pressed, 15 to 20 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter. Frost with desired frosting.

Nutrition Facts : Calories 152.4 calories, CarbohydrateContent 22.6 g, FatContent 6.4 g, FiberContent 0.5 g, ProteinContent 1.5 g, SaturatedFatContent 5.3 g, SodiumContent 167.4 mg, SugarContent 11.8 g

RED VELVET CUPCAKES RECIPE - FOOD NETWORK



Red Velvet Cupcakes Recipe - Food Network image

Provided by Food Network

Categories     dessert

Total Time 2 hours 15 minutes

Prep Time 50 minutes

Cook Time 55 minutes

Yield 16 cupcakes

Number Of Ingredients 16

15 1/2 ounces all-purpose flour
1 1/4 teaspoons baking soda
1 1/4 teaspoons salt
1 1/4 teaspoons unsweetened cocoa powder
1 1/2 cups vegetable oil
13 ounces granulated sugar
1 1/4 cups buttermilk
3 eggs
2 tablespoons, plus 2 teaspoons red food coloring
1 1/4 teaspoons vinegar (white or apple cider can both work)
1 1/4 teaspoons vanilla extract
1/8 cup water
1 1/2 pounds cream cheese, room temperature
1 pound butter, room temperature
2 pounds powdered sugar, sifted
1 tablespoon vanilla extract

Steps:

  • For the cupcakes:
  • Preheat oven 350 degrees F. 
  • Sift together flour, baking soda, salt, and cocoa powder into a bowl and set aside. 
  • In a mixer fitted with paddle attachment, mix oil, sugar, and buttermilk until combined. Add eggs, food coloring, vinegar, vanilla and water and mix well. Add the dry ingredients a little bit at a time and mix on low, scraping down sides occasionally, and mix until just combined. Be sure not to over mix, or the batter will come out tough. 
  • Line a 16-cup cupcake pan with paper liners, scoop the batter into the liners and bake at 350 degrees F for 20 to 30 minutes or until the toothpick comes out clean. Let cool.
  • For the cream cheese frosting:
  • Whip the butter and cream cheese together in a mixer fitted with a paddle attachment until creamed. Gradually add powdered sugar to the mixture and scrape down the bowl as needed. Add the vanilla and mix until combined. 
  • The frosting can be used right away, or stored in the refrigerator up to a week. 
  • Frost cooled cupcakes with the cream cheese frosting.

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