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Thursday, February 17, 2011

cupcake #1: basic vegan white cupcake & buttercream frosting

photo taken from

since my students were great today while I was being observed, i am going to bake them some cupcakes. i'm pretty sure there's a chick in the class who is allergic to a lot of stuff, including milk, so i decided to find a vegan recipe to try. i found it at i find it odd that the first cupcake i am going to blog about is vegan, but whatevs. here is the recipe. the process shots and lessons learned will follow later. i also have a vegan buttercream frosting recipe from

the cupcakes!
2 c all-purpose flour
1 1/2 c organic unbleached sugar
3 1/2 t baking powder
1 t salt
1/2 c margarine (80% fat is best) — softened
1 c plain unsweetened soy milk (make sure soybeans and water are the ONLY ingredients)
1 t vanilla
1/4 c soy yogurt
1/4 c apple sauce
1/4 c silken tofu

1) Heat oven to 350F degrees.
2) Beat all ingredients in large mixer bowl on low speed, scraping bowl constantly, 30 seconds.
3) Beat on high speed, scraping bowl frequently, 3 minutes.
4) Pour batter into paper-lined medium muffin cups, filling each about half full.
5) Bake 20 minutes.

the frosting!
  • 1/2 cup nonhydrogenated shortening
  • 1/2 cup nonhydrogenated margarine, we use Earth Balance
  • 3 1/2 cups powdered sugar, sifted if clumpy
  • 1 1/2 teaspoons vanilla extract
  • 1/4 cup plain soy milk or soy creamer
1) Beat the shortening and margarine together until well combined and fluffy. Add the sugar and beat for about 3 more minutes.
2) Add the vanilla and soy milk, and beat for another 5 to 7 minutes until fluffy.
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