Photo by Holly Clark, Flickr commons
There are so many books and online resources regarding how to make cupcakes from scratch. So, put down that pre-made batter. We’re about to have some fun with cupcakes and culinary experiences. First, Isa Chandra Moskowitz wrote so many vegan cookbooks, so it is crucial to include her Golden Vanilla Cupcakes, which you can find in Vegan Cupcakes Take Over the World.
Here are the ingredients: 1 cup soy milk, 1 ¼ cups flour, 2 tablespoon cornstarch, 1 teaspoon apple cider vinegar, ½ teaspoon baking soda, ½ teaspoon baking powder, and 1/3 cup canola oil, ¾ cup sugar, and 2 ¼ teaspoons of vanilla extract. Let’s talk directions, shall we?
First, preheat the oven, as always, over to 350 F degrees. In the meantime, mix the soymilk and vinegar. Wait for it to curdle while you mix flour, baking powder, baking soda, sugar, and the rest of the dry ingredients. From there, mix the soymilk, oil, and the vanilla extract. Then, fill the cupcakes liners and wait for them to bake for twenty minutes.
Here’s The Second Cupcake Recipe
Another recipe is from vegancupcakes.com, where they have a recipe for vegan s’mores cupcakes. The ingredients are: 1 ½ cups sugar, 1 1/3 cup flour, ¾ cup of cocoa powder, 1/8 teaspoon salt, ¼ teaspoon baking soda, and 2 teaspoons baking powder. 2 cups vegan melted marshmallows (you can find vegan marshmallows at Whole Foods), 2 cups vegan graham crackers (most tend to be vegan), 1 cup chocolate soymilk (you can find it at Target or Trader Joe’s), ¼ cup vegan yogurt (Whole Foods!), ¼ cup prune baby food, 2/3 cup vegetable oil, 3 tablespoon vegan margarine (also can be found at Target or Trader Joe’s) and 1 tablespoon vanilla extract.
Now, let’s get on with the directions: as always, preheat the oven to 350 degrees. In a mixing bowl, add all the dry ingredients. In a separate bowl, mix the liquid ingredients. Then, mix dry and liquid ingredients together. In a separate bowl, crush the graham crackers. Use them to coat the bottom of the cupcake liner. In the microwave, melt the marshmallows. Then, add them in the middle of every cupcake (before putting the rest of the batter in a liner). Bake for twenty minutes.
Here’s the Third Cupcake Recipe
How about one more recipe? This one is courtesy of Libby’s, the pumpkin puree makers. This recipe is to make “3 for 100” Mini Pumpkin cupcakes. You will need: 1 cup flour, 1 teaspoon pumpkin pie spice, ½ teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon salt. 1 cup brown sugar. ¼ cup vegetable oil is also needed as well as 1 can of Libby’s Pure Pumpkin, 2 large eggs, and 1 cup granola cereal.
The directions are equally easy: Make the dry ingredients together and then combine them with the wet ones. From there, sprinkle each one with the granola cereal. Bake it for fifteen to twenty minutes.