ET's Favorite Vegan Cupcakes

vegan chocolate peanut butter cupcakes

♫ Listening to: Broken Record by Little Boots ♫

These cupcakes won a cupcake contest at RPS a lot of years ago even though they were vegan cupcakes competing against non-vegan cupcakes. They’re a modified version of the recipe in the Vegan Cupcakes Take Over The World cookbook, which seems appropriate given their placement in the ultimate vegan contest. They were first featured on my old blog at 6 years ago. This recipe makes 22 cupcakes.

ET’s Favorite Vegan Cupcakes Ingredients

  • 2 ½ cups unbleached white flour
  • ⅔ cup cocoa powder
  • ½ tablespoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 cups nondairy milk
  • 1 tablespoon apple cider vinegar (or substitute white vinegar)
  • ⅔ cup sunflower oil
  • 1 ¾ cups sugar
  • 1 tablespoon vanilla extract

ET’s Favorite Vegan Cupcakes Directions

Preheat the oven to 350°.

Line 2 muffin pans with paper liners.

Combine vinegar and soymilk and let sit. In another bowl, sift the flour, cocoa, baking soda, baking powder, and salt.

Add oil, sugar, and vanilla to the soymilk mixture and stir well. Sift dry ingredients into the wet and mix until smooth.

Fill the baking cups about ⅔ full.

making vegan chocolate cupcakes

Bake for 18-20 minutes, until when you insert a toothpick into the center of one, it comes out clean. If you’re making mini cupcakes, bake for 9 minutes.

making vegan chocolate cupcakes

ET’s Favorite Vegan Cupcake Frosting Ingredients

  • ¼ cup earth balance or Miyoko’s vegan butter (sold at Trader Joe’s)
  • ¼ cup organic palm shortening
  • ¼ cup earth balance coconut flavored spread (or sub more vegan butter)
  • ½ cup peanut butter
  • 3-6 tablespoons of nondairy milk (I used cashew because it’s what I had on hand)
  • 1 tablespoon vanilla extract
  • 5 cups organic powdered sugar
  • ¼ - ½ cup peanut butter powder (optional, but I used this kind)

ET’s Favorite Vegan Cupcake Frosting Directions

Whisk the vegan butter, palm shortening, and coconut spread using a stand mixer or a handheld electric mixer.

Sift in powdered sugar, a cup at a time, adding plant-based milk and vanilla extract when it gets too thick. Sift in peanut butter powder.

Pipe onto cooled cupcakes.

Decorate with vegan candies and sprinkles.

Chill immediately to set the frosting before it melts. Peanut butter frosting is very delicate and cannot be left outside the fridge for too long.

ET's Favorite Vegan Cupcakes ET's Favorite Vegan Cupcakes


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