Vegan Vanilla-Almond Cupcakes Recipe

Looking for an easy Vegan Vanilla-Almond Cupcakes recipe? Learn how to make Vegan Vanilla-Almond Cupcakes using healthy ingredients.


Submitted by ecf123

Makes 12 servings



These are so easy and delicious to make I could do it in my sleep. The cupcakes in the picture I frosted with a knife, so it's kinda messy but usually I would use my pastry bag. The problem was the cookie chunks in the icing were too big and wouldn't go through my bag. Use a mini prep or blender or food processor or whatever on pulse to avoid the hardships I went through with the cookie chunks.

Recipe Ingredients for Vegan Vanilla-Almond Cupcakes

1 cup vanilla soy milk
1 tsp apple cider vinegar
1 1/4 cup all purpose flour
2 tsp cornstarch
3/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup margarine, Earth Balance (softened, but I buy it in the little tubs so it's kinda soft anyways)
3/4 cup granulated sugar
2 tsp vanilla extract
1/2 tsp almond extract

Recipe Directions for Vegan Vanilla-Almond Cupcakes

  1. Preheat oven to 350 degrees and line your 12-cupcake pan (I really like the silver ones, both aesthetically and practically).

  2. In a measuring cup, add soy milk and apple cider vinegar and set aside to curdle

  3. In a medium bowl, combine flour, corn starch, salt, baking soda and baking powder and mix together with a fork.

  4. In a separate bowl, beat the margarine and sugar for a little under 2 minutes until fluffy. Be sure to scrape the sides of the bowl, and then add your vanilla extract and the almond extract. If I'm feeling nutty I'll add finely chopped almonds at this point, but it isn't necessary because the almond extract really translates. If you want to do a cookies n cream theme all the way around, do the same thing with the frosting and add 20 ground up cookies to your batter right about now)

  5. Now add your flour mixture and soy milk-vinegar mixture little by little until you have a batter that is slightly thicker in consistency than pancake batter.

  6. Fill your liners 3/4 the way full and pop in the oven for 20-22 minutes. Please for the love of pastry avoid cupcake collapses and don't open the oven until time is up (it is acceptable to open the oven and check for doneness around 20 minutes of baking though)

  7. Transfer to a wire cooling rack and don't even think about frosting these babies until they are all the way cool.

Categories

Dessert

Nutrition Facts
Serving Size 57.3g
Amount Per Serving
Calories
174
Calories from Fat
71
% Daily Value*
Total Fat
7.9g
12%
Saturated Fat
1.3g
6%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
190mg
8%
Potassium
51mg
1%
Total Carbohydrates
24.0g
8%
Dietary Fiber
0.4g
2%
Sugars
12.6g
Protein
1.8g
Vitamin A 7% Vitamin C 0%
Calcium 4% Iron 3%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
D+
  Good points
  • No cholesterol
  •   Bad points
  • High in sugar
  • Contains alcohol
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