Friday, January 13, 2006

Fluffy White Cupcakes

These are perfection: fantastic, light, fluffy cupcakes. They are just right for birthdays, classroom parties, or other special occasions. You can even add some sprinkles to the batter for a colorful confetti cupcake.

makes 22 cupcakes

1 TB apple cider vinegar
1 ½ scant cups plain soymilk
2 1/8 cups flour
2 tsp. baking powder
½ tsp. baking soda
½ tsp. kosher salt
1 1/8 cups sugar
½ cup oil
1 ¼ tsp. vanilla extract
½ tsp. coconut extract

Preheat the oven to 350º. Spray 22 muffin cups with nonstick spray or line with paper cupcake liners (I like to spray the inside of the muffin papers with nonstick spray to help the cupcakes release). Set aside.

Place the apple cider vinegar in the bottom of a liquid measuring cup and fill the cup with soymilk to equal 1 ½ cups. Stir well and set aside (the mixture will curdle).

In a large mixing bowl, stir together the flour, sugar, baking powder, baking soda, and salt. In another mixing bowl whisk together the soymilk mixture, canola oil, vanilla, and coconut extract. Add the wet to the dry ingredients and beat until smooth using a hand-held mixer, stopping once to scrape down the sides of the bowl.

Fill each muffin cup with ¼ cup of batter. Bake for 15 to 20 minutes, until a cake tester inserted in the middle of a cupcake comes out clean.

Let cool in the pans for 5 minutes, then remove cupcakes from the pan and place on a wire rack. Let the cupcakes cool completely before frosting.

164 comments:

Paula said...

Jennifer, is that 1 1/2 CUPS soymilk? Thanks!

Paula said...

Sorry, I see it now--scant cups. I can't seem to read clearly tonight!

Diana said...

Hi,
Could you add carob powder & vegan chips for choc-chip? Does the recipe lend itself to variations such as this?

Thanks, Diana
P.S. I love Vegan Lunchbox!

Jennifershmoo said...

Hi, diana! I haven't tried variations like carob powder and chips with this one, so I can't vouch for it. I have a spectacular chocolate chocolate chip cupcake that I'm including in my cookbook that I would recommend you use instead.

neesha said...

Jennifer, I am so psyched to try your twinkie recipe. I have one question about the white cupcake recipe: I don't like coconut and I wonder if the cupcakes will still be good if I leave it out? Or, is the coconut taste not noticeable?

Jennifershmoo said...

Hi, neesha! I think they would be fine if you left the coconut extract out, but it really isn't noticeable as a "coconut" flavor. I find it gives them a hint of rich, buttery flavor.

kim said...

Jennifer,
I am the farthest thing from Vegan. (More like your Husbands eating habits...)
But I despise original twinkies for the bland chemical taste. However, your recipe has made me want to eat these twinkies!
All of your recipes are so inspiring. I tune in daily to see what you pack for lunch.
I am especially fond of finding out a good brand of vegan bologna, not because I'm Vegan but the stuff in real bologna is well... gross.

Thanks
kim

Shannon said...

Do you have a frosting recipe for the cupcakes? I'd love to make these for a birthday party this weekend, but am not sure what icing to use. Thanks!

Jennifershmoo said...

Hi, Kim! We use Yves brand bologna. And yeah, even my omni husband won't touch regular Twinkies or bologna, so it's nice to have all-natural alternatives.

Hi, Shannon! You can use any favorite "buttercream" frosting or icing recipe. They would go great with lemon, orange, chocolate, vanilla, anything!

Anonymous said...

I'm definitely trying these... :D But, erm, what's the difference between a cup and a scant cup?

Jennifershmoo said...

A scant cup is just a smidge under a cup. The directions explain -- when you add the vinegar then it should equal 1 1/2 cups.

Shannon said...

I needed a vegan cupcake recipe for a child's birthday party (one of the kids has a milk and egg allergy), so I made these and they were a big hit! I frosted them with a chocolate icing recipe I got from a veg website, and they were so good. For some reason, I only got 16 cupcakes instead of 22, though. In any event, they were very yummy. Thanks!

GoDairyFree said...

Your recipes look incredible! I love to bake, and my husband loves cupcakes, so I can't wait to try this out. I have never been a twinkie fan, but these actually sound quite good.

I have been a main contributor to a new website, www.GoDairyFree.org. Although the focus is non-dairy, we are very vegan friendly. It would be great if you could share some (or all) of your recipes on our recipe forum. I hope you find the site useful as well....

a said...

I made these with 1 c of frozen blueberries and they were delicious! Thanks for posting this!

Kevin said...

I made these with my 5-year-old, they are great!!! The best part was when I realized (as a new vegan) that we could safely lick the beaters! No eggs or other yuckies in there to spoil the fun. And the finished product was better than anything else I've baked in a long, long time. Thanks Jennifer!

Amy A. said...

I thought sugar was a vegan no-no. Did I misunderstand? I'm interested in learning, and the sugar thing is definitely one of the things holding me back!

Looks like a good recipe, though. I'll be back to visit again.
Amy A.

Jennifershmoo said...

Hi, Amy,

Here are twp good webpages that address the whole vegan sugar thing:

http://www.vegfamily.com/articles/sugar.htm

http://www.vegsource.com/jo/qa/qasugar.htm

Basically, there is a *chance* that the white sugar you get at the store is cane sugar that has been filtered using animal bone, but there is also a chance that it is cane sugar filtered without the use of bone, or it could be beet sugar that never uses bone char filtration. So it's hard to know!

If you want to avoid white sugar you can get organic unbleached sugar crystals in most health food and grocery stores now, and use them to replace sugar in any recipe. You can also find organic natural brown sugar (which tastes so good!) and powdered sugar.

But Amy, if the sugar issue is holding you back, I would say to not worry about sugar right now. If you stop eating meat, eggs, and dairy, you will be making a tremendous positive impact on the lives of animals and on your health. You can always focus on those big changes now and look at sugar again later. :-)

R2K said...

Looks great!@ I love how you are branching out these web pages so you have a whole network of food ideas!

R2K

krultyfree said...

i was so inspired by this recipe that i rushed right out and ordered a twinkie pan! i cant wait to make these! thank you so much!

krultyfree said...

i was so inspired by this i ran right out and ordered a twinkie pan last night! cant wait to make these!

Chicago Library Boy said...

Wow, this is fabulous! Just the ticket for making Twinkie Sushi.

FrauBucher said...

Frankly, the child labor issue of sugarbothers me more than the vegan issues.

Just wondering if you have ever used the product "Egg Replacer" in your baking, Jennifer? (grain based) I use it in almost anything, but I also raise my own chickens and emus (free range) for eggs.

Thanks for making vegetarianism "groovy". frau- veg for 30+ years

mollybear said...
This comment has been removed by a blog administrator.
Ana said...

Hi!
I like your blog, and am glad I found it know, especially this recipe for the fluffy white cupcakes!
My son's birthday is next month and a couple of his friends have milk and egg alergies. I want to bake a cake everyone can enjoy, so I was looking for recipes and someone pointed me to this one here in your blog.
Do you think the cupcake recipe would work as a sheet cake?! 9x13 maybe?!
Also, would you happen to have a frosting recipe?!
Thanks so much, and I realy enjoy your blog! Especialy the lunchbox one, it is giving me inspiration for when my son enters kindergarten next year!!
Ana

shinyruby said...

can't wait for some more recipes! I'm hooked!

Anonymous said...

uh, wow... i think i love you for this recipe. yay.

joshthejest said...

This is totally an awesome blog! I am not vegan but wow twinkies!

Bethany said...

Mmm... I made these for my son's "emergency vegan treat" to store at daycare for when someone unexpectedly shows up with birthday cake or whatnot. I'm fighting the urge to make a 2nd batch all for me!

bee said...

Sounds like a yummy recipe!

Anonymous said...

I am having the hardest time finding the barley malt powder. Anyone have any idea where you could get it in the New York City area? I know I can get it online but the shipping charges are nuts!

Mandy said...

These ar great!

I didn't have any coconut extract so I used almond extract instead. Delicious!

Anonymous said...

hi, I made a variation of these with some pureed strawberries, strawberry soy milk and strawberry extract. they came out really well! thanks!

Anonymous said...

Hi Jennifer,

I wanted to thank you so much for all the great ideas. My daughter and I have food allergies and my husband has heart trouble. We are new to the Vegan lifestyle and you have made it easier for me. I can not wait for your cook book. When is it coming out? Where will I be able to get one? I got the twinkie pan and can't wait to try making corn dogs.

Thank you so much,

Nancy

Anonymous said...

My batter is quite thick. Is it suppose to be that way?

Jennifershmoo said...

The batter shouldn't be very thick. Perhaps check your measurements, or add a bit of soymilk if it seems very thick. You can see a picture of the batter at Vegan Vulcan's website:

http://veganvulcan.blogspot.com/2006/03/joy-of-vegan-cupcakes-photo-essay.html

Jen said...

Aw man, I tried cooking this recipe as a cake and it was a total disaster- dry on the outside, gooey in the middle. It still looks good, and i'm going to frost it anyway to take a picture, and then probably eat around the outside.

Next time? Either gonna split the batter into two pans or do the cupcakes, because I'm sure it was the volume of batter that did it.

Haven't eaten the cake yet but man, that batter is tasty!!

Anonymous said...

Wow thank you for the recipe! It wasn't exactly like regular non vegan cupcakes but it sure was delicious still! I made it twice in the past two days and used rice milk the first time and coconut milk the second time. I must say I like the coconut one so much more... it is indeed more "buttery". Yum!

traceydip said...

Whoa. These are good. I made a sample batch today and my 7 year old has deemed them birthday party worthy. I think they are even better than that!

My batter was kind of thick too. I didn't have apple cider vinegar ao I used white distilled. Worked out fine. I got 15 cupcakes, large cupcakes.

Tracey

Anonymous said...

Holy mother of God these are the BEST cupcakes I have ever had vegan or not!!! I made a batch last night and brought them in to work for my co-workers all who are very serious bakers.. everyone is freaking out about how moist and delicate they are. Love love love them!!!

NotHoney said...

Great recipe. I made it today and subbed almond extract for the coconut. I also successfully bid on a Twinkies bake set from Ebay. I hated Twinkies as a kid, but it'll be fun to make them veganized.

Been a strict vegetarian for years until the lactose intolerance became, well, intolerable! Vegan for the last three years and I love to cook and bake and share with the non-vegans. Sometimes their comments are ... priceless.

A non-vegan friend directed me to your blogs and I love them. You've inspired me to be more creative with my own lunches.

sheryl

Anonymous said...

Still can't figure out scant - now we have to figure out how much is a smidge as well?

NotHoney said...

The scant part is easy if you add the cider vinegar to your measuring cup first, and then pour in enough soymilk to reach 1.5 cups total liquid.

s.

urban child bride said...

I made these a few days ago, and they were amazing! My husband (who is SO not vegan) absolutely adored them, and when I told him they were egg- and dairy-free, he asked, "How do they...work?"

maria_bodoh said...

Simply amazing. Hands down, THE best cupcakes ever.

Anonymous said...

Erm..scuse the Brit here but we rarely use oil in baking over the pond, what oil should I use, and what is a twinkie?

Anonymous said...

Can I use apple sauce to replace some of the oil and make it lower fat??
-Jessica

Anonymous said...

barley malt powder can be found at various homebrew supply stores. Yes, beer brewers use this extensively.

laura said...

While my husband and I are not vegans I needed to find a recipe that was dairy free for my son's upcoming birthday party. I have to say - these are delicious! I was sceptical.....I mean no eggs?! no milk?! But they are very good and I will continue to make them in the future. Thanks for such a good recipe! Laura

Anonymous said...

Peace All,

How can I make this recipe work for a cake and instead of cupcakes? Great recipe though! Delicious!

Jennifershmoo said...

You really can't make this as one or two big cakes instead of cupcakes -- it will collapse in the middle and the overall texture won't be the same. Sorry!

But look on the bright side -- cupcakes are cuter, and easier to serve. :-)

Collier said...

I tend not to use soy milk because I prefer rice milk instead (soy has such a strong flavour) ... Do you think this recipe would work with rice milk, or is it a bit of a hit-or-miss situation?

Collier (again) said...

Another question! I have been missing whipped cream on my coffee and tea drinks since going vegan ... Do you know of any good non-animal-product subs for making something like whipped cream? Am I out of luck?

Anonymous said...

So psyched to find these recipes. I have a son with severe milk/egg allergies (to name just a few) and the whole family follows the same diet. My girls are going to love the Twinkies I'm sure - can't wait to make them - thanks!!

Shannon said...

My husband and I recently went Degan (6 weeks ago) and have been loving how we feel. However, I have a sweet tooth and really have missed cupcakes (and chocolate!). So when I found this recipe online I was psyched! I had the perfect opportunity to try them out on a group of unsuspecting omnivores last night at a party we had at our home. They LOVED them! Matter of fact, my friend who is a Home Living teacher at the same school I teach at (she teaches baking, etc.) said she wanted the recipe. What a complement!

Here are a few substitutions I used: Rice Milk instead of Soy, 100% Whole Grain Whole Wheat Flour instead of White, Sea Salt instead of Kosher, Organic Sugar instead of Plain, and Lemon Oil Extract instead of Coconut. Then I frosted them with vanilla frosting and put colored sprinkles on top. They wound up tasting almost like a delicious, sweet, moist carrot cake and banana nut bread. Thank you sooooooooooo much! If you have a recipe that can give me the yummy taste of a Caramello bar I'll be set!

with MUCH love,
Shannon :-D

Shannon said...

LOL... I meant to say with went Vegan! :-D

Suzanne Lucas said...

I just wanted to thank you... I am a mother of a one year old who has recently been diagnosed with life threatening food allergies to milk and egg. I have gone through 2 other cupcake recipies this morning, both failures! Thank you so much for this recipe- they taste great and actually look like cupcakes, unlike the other ones I made this morning with egg replacer. This will be my Go-To-Cupcake Recipe from now on.

Debbie said...

This is a great recipe-My son is allergic to eggs,milk,peanuts. I used rice dream instead of soy milk. They came out great !

Charity said...

I made these as a trial run for my son's pre-school. My son is allergic to soy so I substituted coconut milk, and used 2 tsp of vanilla (omitted the coconut extract). WOW! So yummy. The crumb is like corn muffins without the grittiness. The were flavorful, tender and light. I iced them with "buttercream" made with the vegan Earth Balance no transfats buttery spread, powdered sugar, and 2 a bit of leftover coconut milk. YUM!

Anonymous said...

We're up against coconut and gluten allergies. Any suggestions for modifications that will cover our needs?

I'd sure like to serve something the whole table can eat!

treadpath said...

OMG these cupcakes are the best! I ended up using orange extract instead of coconut, because I had it in the cupboard, but I picked up some coconut today to try again.... since the batch I made yesterday is nearly gone... oops.

Thanks for sharing this recipe and I look forward to your book coming out! :)

Ali in Maryland said...

Thanks, Jennifer! These are great. I'm not Vegan, but my soon-to-be one-year-old has milk and egg allergies and these are awesome! I'm going to make them for his forst birthday party in a couple of weeks. I made them today, as a test run, and he ate it right up. His first sweet! And he LOVED it!

Sally said...

I have had a vegan chocolate cake recipe for over 30 years that I have made with carob and honey. You have to cut some of the water with the honey. I don't have carob version here at the computer. Here is the cocoa/sugar version for anyone interested.
Crazy Cake

Mix in a large bowl:
3 c. flour
2 c. sugar
6 T. baking cocoa (I like Ghirardelli Premium)
2 t. baking soda
1 ½ t. salt
Add and mix well with electric mixer:
¾ c. salad oil
2 t. vanilla
2 c. cold water
Add last and just mix until blended:

2 T. vinegar

Pour into greased 9x12 or 13 inch pan and bake at 350 degrees for about 45 minutes. 8 or 9 inch round pans will take 30-35 minutes (spray and put waxed paper in the bottom). Remember glass, dark, or enamel (painted) pans should take less time and bake at 325 degrees. All of my cake pans are aluminum (no lectures, please). One has white enamel on the outside. It bakes fast and requires the lower temperature and less time.

MystiaUnknown said...

Yum, I really loved these. I used coconut milk and they came out wonderfully. I also used this recipe for the icing: http://shmooedfood.blogspot.com/2006/05/vegan-lamingtons.html

This is a wonderful recipe!

Natalie said...

I made these last night. I am bought on the idea of vegan baking. These are terrific!!!! Man I had two and a half right off the bat. (the half was to be polite lol)I made a frosting using Icing sugar and margarine with a lil soymilk and vanilla essence. VERY GOOD. I am trying to make the transition from vegetarian to a 'more so vegan' (i.e. cutting out dairy) This will certainly fix my sweet tooth. Jennifer - Keep up the good work. You are showing that vegan is definitely not boring. THANKS THANKS THANKS

Veg in Barbados!!!

Anonymous said...

I'm a lacto-vegetarian from Australia and until now I've been substituting the eggs in cake recipes for alternatives, but none of them have turned out really well. But these cakes are fantastic! i made some today and it's very tempting to eat them all! Thankyou Jennifer!

eileen said...

I did a big vegan no-no with these, and made them with cow's milk. I'm not vegan, but love chemistry, so I thought I'd give this a try. Didn't have soymilk or coconut flavor, but subbed milk and very good vanilla and they turned out great. For half of them I used a startip on a pastry bag and filled them with homemade raspberry jam. They were a huge hit! Thanks for the recipe!

Anonymous said...

This is an excellent recipe! My cupcakes came out wonderful-fluffy and not dense like most vegan bakes.
I added chocolate chips to it and used vanilla soymilk. Turned out great.
I love that Ener-G replacer was not used. Fundamental basics such as soymilk and apple cider are cheap and great egg replacers. This also helps avoid "peaks" in the cupcakes.

Thanks for the recipe!

Kat

Anonymous said...

I wanted to know if you could use agave in this recipe in place of the sugar. I have heard that agave is much better for you than sugar and can actually help you lose belly fat, so I figured it couldn't hurt to try. Will substituting agave detract from the cupcake or could it be used as an alternative?

Butterflykiss916 said...

I wanted to know if you could use agave in this recipe in place of the sugar. I have heard that agave is much better for you than sugar and can actually help you lose belly fat, so I figured it couldn't hurt to try. Will substituting agave detract from the cupcake or could it be used as an alternative?

SRAnyc said...

Jennifer:

What frosting recipe did you use on the cupcakes? My daughter's 3rd Birthday is this Thursday 3-1-07 and the sweetest little boy in her class cannot even be near dairy. What frosting recipe can I use that goes well with these cupcakes
THANKS!
SRAnyc

Jennifershmoo said...

Hi, SRAnyc -- I created a pineapple frosting for these cupcakes in my cookbook, but you can use any favorite buttercream frosting recipe. Just substitute nondairy margarine (I use nonhydrogenated Earth Balance) for the butter, and nondairy milk for the milk or cream.

Kristina said...

I can't remember if I've commented on this one yet, but these cupcakes are sooooo yummy and easy to make! I use almond extract instead of coconut extract. I brought them to my book club, and people had seconds and thirds!

Anonymous said...

These are WONDERFUL!!! Very quick and easy, plus the kids gobble them up.

Kiandra said...

i looooove you forever for this recipe. my God if these are not the best cupcakes i've ever tasted...vegan or not! i can't wait to shut my carnivore friends up with these...who needs dairy? simply amazing! now a question...could these be chocolate-ized?
thanks a million!
Kiandra

Jennifershmoo said...

>>could these be chocolate-ized?

Ah, I have a recipe for chocolate cupcakes that is equally amazing. But it's only available in my cookbook, "Vegan Lunch Box". Hey, I had to save some of the good stuff for the book!!

RJane said...

Your use of coconut extract is inspired - I've been baking a lot of cupcakes out of "Vegan Cupcakes Take over the World" and this recipe tastes better than their white cupcake version. I think it's all in the extract.

kevin said...

Hey, I substituted half the oil with applesauce, and they didnt turn out so great. Kinda heavy, and gummie. Any suggestions?

Jennifershmoo said...

Yeah, don't do that. :-)

kevin said...

ha, thanks. it seems like everytime i try to use applesauce like this i end up with a heavy gummie texture. any suggestions?

Jennifershmoo said...

I have the same experience -- when I use applesauce it makes cakes and cupcakes gooey. Perhaps someone else can suggest something?

dh_is_non_gluten said...

the applesauce trick turned the Gluten free brownies I made this weekend into something heavy and gooey too.....yuck-o! i'm going to stick w/canola oil next time. At least it's heart healthy.

Did anyone try these with gluten free flour yet??? I need to get my hands on the Bob's Red Mill GF Baking flour to try this!

Anonymous said...

I made these cupcakes for my son's 1st grade class; several students have allergies... nut, dairy, fruit. These were a huge hit! The kids loved them and have asked me to make them for the class again. Every student (20 in all) ate every last bite. Thanks so much, Nicole

smartygirl said...

just a note for people having trouble finding barley malt powder - you can find it at korean groceries.

Anonymous said...

I did this recipe, and they turned out bad. Real bad. There consistency was similar to that of play-doh or gum. What went wrong??

Renae said...

I would like to be able to freeze these and send them along for my daughter to daycare. What's the best way to store/freeze/defrost them?

They're fabulous and everyone I know simply adores them.

Anonymous said...

My experience is that one needs to reduce the liquid
in a recipe when using applesauce (or any other
liquid style sweetener). Try two 1/2 recipes,
replacing 1/4 cup of liquid in one and 1/2 cup
liquid in the other per 1 cup of applesauce.

Write down whichever equivalency works best.

Cheers,
Matthew
9th June 2007

Anonymous said...

how long will these be good for? can i make them tonight for a sunday late afternoon party?

Anonymous said...

What is 1 1/2 scants? Thanks.

Anonymous said...

These cupcakes are great! What is the best way to store them? I try not to eat them all at once!

Thanks!

Anonymous said...

i tried this receipe last sataurday and everyone loved it,it was wonderful.(planning to try pandan flavour)

Bianca said...

Hey,
You seem like some kind of culinary-genius, so maybe you can help me (me being a culinary-disaster), where did I go wrong with my cupcakes?!:

http://img410.imageshack.us/img410/3258/cuppancakesdd7.jpg

They kind of exploded over the edge *and* sunk in the middle, are rather crispy on the outside, but un-cooked on the inside, and taste a little tangy (which was resolved with a thick dollop of icing, haha).

Can you tell where I went wrong? Or should I just accept that baking and me just don't go together...

Beverly said...

Let me begin by sending some major loves waves in your direction for having such a rocking awesome blog.
Followed by my saying that I totally loved this recipe. I made it a few hours ago with some minor substitutions (ie. Rice Dream because we don't have any soymilk, almond extract because we don't have any coconut). I did however have to use a different type of flour. I used a combination of rice flour, garbanzo bean flour, and tapioca starch because my mom is allergic to wheat and I wanted her to be able to eat them as well. Even though they totally tasted amazing, they were ugly... By the time they were done baking they had completely caved in in the center... Made me sort of sad because they started to puff up so beautifully and then they crashed. I played it cool by making some sort of weird baker's chocolate topping thing that tastes like dark chocolate and filling in the gaping chasms with it. But still. It's the principle of the matter. I figure it's entirely likely that the flour killed the visual groove here, so I was wondering if you have a wheat-free flour recommendation?
As soon as I get my flour situation sorted out I will definitely try more of your recipes.
Rock on,
Beverly

Anonymous said...

As an omnivore, it was with fear & skepticism that I tried this recipe yesterday. And desperation. My sister's birthday was here, and she is a vegan. So all my baking skills mean nothing to her since they all have eggs, milk, and butter. Well, most of them. I tried the recipe. It needed a little more of the apple cider vinegar before the rice milk seemed to curdle, but needed no other changes.

According to my sister (did I mention this is my beloved little sister?), this cake is the best she's ever tasted, completely delicious, and she MUST have the recipe. And she has been cooking vegan for years now.

That is really high praise since she is usually very hard to please.

Please accept my gratitude.

(Yes, I am giving her your recipe.)

Bianca said...

these cupcakes are amazing and were a hit at my omni classmates' Statistics meeting. Everyone needs a little vegan goodness in lieu of the San Diego fires. I hope everyone in the So-Cal area is safe and well...

Bianca said...

in addition... i topped these with a vegan ganache and 1/2 with nonpariel sprinkles and the other half with toasted coconut

Ganache:

1/4 C vegan margarine
3/4 C soy milk
12 oz bag semi-swet chips


warm soymilk in a double boiler and add margaring, whisk till melted

add chips and whisk till melted and smooth

let cool a bit then dip cupcakes in te ganache

top with any topping you want, if you desire then chill in fridge

voila!!! Vegan Goodness

mustardseed said...

Hey Jennifer...miss your posts so much, but thanks for the recipe, I'm an amateur 14 year old omnivore vegan-wannabe and I just wanted to bake a winner for my class barbecue. Everyone is non vegan so I wanna knock their socks off.

I trust this recipe! I know it'll turn out well.

Oh can anyone help me out: I want to use a chocolate cream frosting from vive le vegan posted recipes.
The frosting is made up of silken tofu, melted chocolate, maple syrup and vanilla essence. It was so yummy everyone said they wouldn't have guessed there was tofu.

Would the cold chocolate cream frosting with sprinkles on top go well? COld frosting with warm cupcakes..hm.

mustardseed said...

Wait wait. Bianca, what's a double boiler? I only have saucepans...

Anonymous said...

Hi There,

Thank you!

I was googling for vegan cupcakes this morning, and I just made a couple of batches of these in mini-cupcake trays. The recipe results in about 60 mini-cupcakes.

These are for my children's classes to enjoy for their Halloween parties tomorrow.

They are absolutely fantastic! I've already eaten 2 :-o. If I don't watch it, I'll have to put together another batch!

I'll definitely have to look here for more recipes.

-maverick

snow said...
This comment has been removed by the author.
snow said...

I made these tonight with a bit of cinnamon. I didn't have any apple cider vinegar so I used a very small amount of white wine vinegar instead mixed with Soy Creamer and Soymilk. It didn't curdle a LOT but they turned out real yummy!!! I couldn't use real sugar, as husband is diabetic, so I just used Splenda instead. (Sorry for those who hate fake sugar!) I topped them with a homemade chocolate "ganache" type icing (with agave nectar). I didn't tell the dinner guests that they were vegan. They were a TOTAL HIT. I'm definitely making these again... maybe with rice milk next time?? They probably didn't need the cinnamon either, but maybe some chopped nuts!!! mmmmmmmmm

Heidi said...

I LOVE these cupcakes! They have been a live saver for the holidays! They VERY closely resemble a buttermilk birthday cake that I ALWAYS make for birthdays and I was wondering if it might be "adaptable" to making a layer cake for my daughter's birthday coming up next week. PLEEEASE tell me it can and how!!

Heidi
(newly vegan and LOVING to bake vegan sweets for the family!)

Jennifershmoo said...

Sorry to tell you, but it won't bake out as a cake. The batter only rises and cooks through the middle in smaller, cupcake-size amounts. I've tried it as a cake and the center is dense and doughy and the overall texture is lousy.

But cupcakes are all the rage for birthday parties nowadays!! :-)

Lookcook said...

:-) see my website http://www.lookcook.net

lg,Andy

cgwinchendon said...

Hi sorry this question may have already been asked but I didn't have time today to read all comments. I need a milk free frosting as well my son was just diagnosed with milk allergy. Can i just subtitute soy for milk in the frosting? Will it taste good?? Help. Want to make Birthday cupcakes for his class. Thanks. CJ

Anonymous said...

yes the answer to you question is 1 1/2 scants is what ever it calls for you just take away 2 tablespoons it really means it is less than what is calls for like skimping so 1 1/2 scants is 2 tablespoons less

Anonymous said...

my question is can i use whole or 2% milk instead of soymilk/ and to put the vinegar in the milk is to sour it like sour milk so i can do the same with whole or 2% milk or can i use buttermilk...or is it that the soy milk helps to give the yellow look pls. reply...

Anonymous said...

i would like to comment on that if you do not use vinegar in the soy milk or any other kind of milk you can use 1 tablespoon of lemon juice to 1 cup.. it is to sour the milk or to cabber it like buttermilk.

maybellesmom said...

loved the recipe. I have made it before but recently I combined it with a couple other recipes to make rhubarb/apple cupcakes. thanks and love vegan lunchbox.

Anonymous said...

Wow this was impressive. Thanks for sharing. My son is allergic to the white of the egg...so I am always using egg replacer.

I've tried many many times to make a cake and this is just awesome. I love the cupcakes. Nummy. My dh and I both had 2 tonight.

My son will love these tomorow.

Anonymous said...

I couldn't believe how well they turned out. I made them for a child with milk and egg allergies. I used Pillsbury frosting on top and colored icing for decoration. They held up (un-iced)in a tupperware for a week.

Anonymous said...

the irony...

i wanted fluffy cupcakes but, because my sister (the one with the egg allergy) is out of the house, i figured i could use an eggy recipe for extra fluff (like madelines sans almond) but the first google result was yours - the recipe i would use anyway.

Mo Mo said...

thanks for the amazing cupcakes. i loved them. im making them for a church bake sale and they were a huge hit! do you know any good frosting recipes, because the one i used is way to runny.

Jennifershmoo said...

You're welcome! I'm glad they were a hit!

Re. frosting, any basic buttercream frosting (do a web search and you'll find lots) will work well, using margarine and nondairy milk to make it vegan. Try adding more powdered sugar if it's too runny.

Anonymous said...

My cupcakes came out underdone and mushy on the bottom... :( I was bummed. Is there anything you can suggest for that?

Anonymous said...

The full recipe made 12 cupcakes, not 22! With that said, they were delicious. I also put a fresh strawberry in the center of each cake before baking, so each one had a yummy surprise center!!

Corey said...

Can ricemilk replace the soymilk?

Jennifershmoo said...

I think rice milk would be fine -- oat, almond, or other nondairy milk should be fine, too.

bizarrogirl said...

Thanks SO much for the recipe. I've made this twice now for my egg-allergic daughter, and she LOVES them. I never have coconut extract on hand, so I've been using almond, and it really adds a nice dimension to the flavor.

Thanks again!

Anonymous said...

I made these cupcakes for a non-vegan friend's birthday.. They went over great and everyone devoured them within the hour! Thanks for the amazing recipe!

Anonymous said...

Ok - mine came out dense and chewy. What did I do wrong?

Lisa said...

hi jennifer. should i sift the flour at all?
thanks!

Jennifershmoo said...

I don't sift with a sifter, but I do "fluff" my flour with a wooden chopstick that I keep in the flour bin before I scoop the flour. I then use the chopstick to level off the top of the measuring cup.

I also like to use a big sieve to sift all the dry ingredients together into the bowl.

MomOfLexi said...

Jennifer,
I have an autistic daughter on the gluten/casein free diet and she has other food allergies. Do you have a flour blend that would work & a substitute for the barley malt? She had a birthday and we didn't have a celebration, but I wanted to at her school. I wanted to find a cupcake mix that she can eat and the other kids would eat with her. Thanks a ton!

Jennifershmoo said...

I'm afraid I don't have much experience with gluten-free baking or flour mixes. But I imagine there are other gluten-free websites where you might be able to find some good cupcake recipes. Or how about making rice krispy treats instead?

cinnamonsequoia said...

I'm 13 years old and I've a vegetarian my whole life and a vegan for 4 and 1/2 years, and I'm getting into cooking and I love this site! The recipes sound phenomenal!! I'm making these cupcakes today!!

Anonymous said...

I made these cupcakes last night.
They were excellent! They will be my vanilla cupcake recipe from now on, and my spice cake recipe with added spices. Fantastic!

Shea said...

Hands down the best vegan cupcakes, Ever!!! I have tried several recipes for vegan cupcakes using egg replacer and such, but the cupcakes always fall apart. Not these! They come out moist and hold together. Non- vegans would not know the difference. A+++++++. Everyone should try them!
thanks
shea

Lori Vendinello Turoff said...

Having bought a beautiful and expensive KitchenAid mixer, I'd love to use it as often as possible. Can these cupcakes be made using my mixer instead of with a hand mixer?

Jennifershmoo said...

Absolutely! Enjoy your new KitchenAid! :-)

Emily A. Long said...

I use this for a base for any cake.
The best thus far: coconut rum!
Definitely lends itself to different
variations.

Anonymous said...

Best vanilla cupcake recipe I've found! Cupcakes are truly Fluffy! and moist, thank you for posting this recipe! I really appreciate it! By the way do you have a good sugar cookie recipe???????

Jennifershmoo said...

I don't have a recipe for sugar cookies, but I've thought about trying this one:

http://www.johnandkristie.com/archives/2005/10/perfect_sugar_c.html

Aren't they beautiful?

amber carson miller said...

OMG these cupcakes are SOOO GOOD! i just made them with this frosting:

http://hubpages.com/hub/Vegan-Chocolate-Frosting-Recipe

made without apple cideer vinegar or the coconut oil. still super tasty!

Mommy's Madness said...

Err.. Would u, or anyone else be angry if I ask how many eggs and milk needed to make non-vegan version of these cake?
Thank so much!

Eva said...

mommy's madness, real milk could be substituted for the soymilk, but I don't see any good reason to add eggs to a recipe that's delicious without them!

Anyway, I made this recipe today and absolutely loved it! I filled the cupcakes with strawberry cream cheese frosting and topped it with strawberry syrup and vegan whipped cream. deeeeelicious!

Do you mind if I post a photo and link back to your recipe on my website? It's www.myvegankitchen.com if you want to take a look! Thanks!

Dominique said...

Just made these and was so disappointed. They taste like chemical leavener - 2 tsp of powder and 1/2 of soda is what the recipe reads and that is what I used. Also the tops are very crunchy and the crumb is more like a muffin. I'm not sure I want to turn these into Lamingtons. *shrug* Guess it was user error as no one else has commented about this. Love the blog, though!!

Anonymous said...

I wonder if anyone has tried using the strips you wet and put around cake pans, in order to make this into a cake. I find it takes longer (5-10 min.or more)to cook a cake this way, but it cooks evenly and this may help with the undone center problem. Can't wait to try this recipe!

Julie said...

These are delicious! I used vegetable oil instead of canola oil and almond extract instead of cocoanut extract (I don't have any cocoanut extract). But I overcooked them a bit. After 15mins they were liquid inside, so at first I thought 3mins more, then maybe I should do 5mins.... My mistake, they're now a bit cornbread-ish in texture, but still very tasty. I used heart shaped silicone muffin pans because I left the regular tin at someone else's house, haha.

I like to bake and sometimes for classes too, and one of my classes is only 15 people but 3 of them are vegan so I needed a quick recipe and this one was perfect. I already had all of the ingredients! Thank you sooooo much for posting this!

Jeneen and co. said...

Someone earlier asked about using gluten-free flour. I just made them for my gluten-intolerant daughter's birthday and they came FABULOUS. I used a combination of white rice, sorghum, and tapioca flour (less of the tapioca and equal parts of the other) with 1 tsp xantham gum (which you have to use for all successful gluten-free baking). Followed the recipe otherwise. Thank you - it's wonderful to have a white cake recipe now!

Jeneen and co. said...

Also - for some reason this only made 19 cakes instead of the 22. I filled them with a bit of strawberry jam and frosted with buttercream/cream cheese frosting. SO very good.

Archana said...

This is an excellent recipe! Thanks!
FYI: I also made this as a round cake and it was sturdy enough - it did not sink in the center - and tasted almost as good as the cupcakes. BUT it was not as fluffy as the cupcakes.

Shakti said...

My son's allergic to milk and eggs and his first birthday is coming up. So I tried this last week. The cupcakes were yummy (I put Vegan frosting on it). Thanks a lot.

Melissa said...

Thank you for posting this recipe! I need to bake cupcakes for a class party and this sounds perfect!

JEAN ELISE said...

love this cupcake recipe! i've used it over and over again. this time i made green tea cupcakes -- i made a half batch, added 3 tbs powdered green tea, add 2x the vanilla, and left out the coconut extract and the apple cider vinegar. i topped them with a vegan sour cream /butter cream frosting with a bit of brown sugar and more green tea! delightful!!

Michel said...

These cupcakes are wonderful! They are light and extremely tasty. No one was able to guess they were missing butter and eggs!

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Charity said...

I found this recipe a while ago when my son was in pre-school. Fantastic cupcakes. I use coconut milk instead of soy milk because my little guy is soy sensitive. So many food allergies in school today so I feel good about taking egg free, dairy free, soy free treats to school. I have made this with gluten free Baking mix, it does just fine, but you need to adjust the baking powder and soda if they are already included in the mix. The crumb is more like muffins with GF mix, but the taste is wonderful. here are the adjusted amounts so you can make 30 cupcakes-
1 tablespoon + 1 1/2 teaspoons apple cider vinegar (1 tablespoons)
2 1/4 cups coconut or soymilk (1 1/2 cup)
3 cups + 3 tablespoons all purpose flour or gluten free baking mix (2 1/8 cup)
1 tablespoon baking powder (less if using GF baking mix) (2 teaspoons)
3/4 teaspoon baking soda (less if using GF baking mix) (1/2 teaspoons)
3/4 teaspoon salt (1/2 teaspoons)
1 1/2 cups + 3 tablespoons sugar (1 1/8 cup)
3/4 cup oil (1/2 cup)
2 1/4 teaspoons vanilla (1 1/2 teaspoons)
3/4 teaspoon coconut extract (1/2 teaspoons)

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Hi Paula! your cake recipe is great. We hosted a vegan cooking show in san diego recently and made these for our guests as an extra dessert with their buffet. They LOVED it! They even asked us for the recipe, which we posted on our website http://www.vegansandiego.com/recipes.php, with its source directed back to your page. Hope this is ok :)

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happyincali said...

Jennifer,

Have you tried using cake flour instead of all-purpose flour in these? I've read that cake flour yields a fluffier cake, so I'm thinking it might work well in a cupcake recipe as well.

Keir said...

Hi Shmooed!

I have been using this recipe as my go to for any birthday matter and it is always a hit! Nothing is better then hearing "It doesn't even taste vegan" from total carnivores :)
But I was thinking of trying to make a layer cake rather than cupcakes. Any pointers? I was mostly wondering about the baking time?

Me said...

This looks like a fantastic recipe. I have included your site in our 25 best vegan cupcake roundup post at http://partycupcakeideas.com/25-vegan-cupcakes/

looseleaves said...

i think it may just be my oven.. but these werent fluffy at all :( they were cooked properly and everything, and look like they rose, but they just were so dense.

Mum of Child with Allergies said...

These are best Vegan cup cakes going around ... thanx so much
Changed soy for rice as going to party tomorrow and little girl with soy, egg and dairy allergy. My son is goin to get a nice surprise when he gets home tonight ... cake he can eat !!! yum. I can't thank you enough for the receipe hard to get decent Vegan food in Australia

cins said...

Thank you for this awesome recipe. I have 3 kids one of which is allergic to eggs. I make cupcakes all the time and have been on a hunt for a recipe that can satisfy all of my kids and this is it!!! i am not vegan so I used 2% milk, I did not have coconut extract so I used almond instead. I added sprinkles to make them festive. I was not able to make 22 cupcakes so I made 12 regular ones and 12 muffin tops. I will be making these for birthdays and school bake sales etc. Thank you again they were really, really good!!

Laura said...

Thank you so much for this recipe! These cupcakes are incredible! I'm not vegan, but my son, who turned one today, is allergic to eggs. I made the recipe replacing the soymilk with regular fat free milk, omitted the coconut extract, and added a couple of tablespoons of lemon juice and the zest of one lemon. I'm going to frost them with a blueberry buttercream. I just can't believe how good they are! The best thing about them is their light, fluffy texture--totally different from most other vegan cupcakes I've had. These are going in my permanent recipe file. Thanks again!

The Miles Family said...

Loved these cupcakes. I was asked for the recipe twice, so promptly directed people to this website. Fabulous!