home Cooking and Eating Baking vegan cupcakes

Baking vegan cupcakes

I seem to be making a lot of cupcakes recently.  The last few batches have been made from recipes from the Primrose Bakery, but I was invited to an ex-vegan-now-vegetarian friend’s birthday and thought I’d finally have a go at making vegan cupcakes.

I’ve always shied away from vegan cupcakes because a lot of them seemed to involve adding things that just seemed odd to have in cake.  Admittedly since eating beetroot and courgette cakes I’ve relaxed a bit on that, but we’ve never had tofu in the house and it seems odd to start now.

Thankfully I found a recipe on The Vegan Society website where the weirdest ingredients are oil and vinegar.  That’s okay; we have those in the house (well we didn’t have vinegar, but we needed it).

8floz (230ml) soya milk
1 tsp vinegar
5oz (140g) caster sugar
3floz (90ml) vegetable oil
1 1/2 tsp vanilla extract
4oz (125g) plain flour
1 1/2 oz (45g) cocoa powder
3/4 tsp bicarbonate of soda
1/2 tsp baking powder
1/4 tsp salt

1. Preheat oven to 350F/175C/gas mark 4 and line muffin pan with paper or foil liners.
2. Whisk together soya milk and vinegar in a large bowl and set aside for a few minutes to curdle. Add sugar, oil and vanilla extract and beat until foamy.
3. In a separate bowl sift together flour, cocoa powder, bicarbonate of soda, baking powder and salt. Add in two batches to wet ingredients and beat until no large lumps remain (a few tiny lumps are okay).
4. Pour into liners, filling three quarters of the way. Bake 18 to 20 minutes until a toothpick inserted into the centre comes out clean. Transfer to cooling rack. Eat while still warm or allow to cool completely and ice with chocolate ‘buttercream’ .

From Vegan Cupcakes Take Over The World by I C Moskowitz & T H Romero (www.theppk.com) with thanks. Makes 12.

 

I couldn’t get the soya milk and vinegar to curdle and I replaced the vegetable oil with sunflower as we had it in the house, but everything seemed to turn out fine.  My housemate did say that the batter looked like melted chocolate and once baked they did look pretty dark with chocolate, but actually they weren’t too sickly.  Even with a load of vegan chocolate buttercream icing on top.

I’m not a huge fan of baking chocolate cake, but these were easy enough to do, didn’t really require anything too odd and apart from an issue with the silicone cupcake cases (silicone ones went wonky, paper cases were fine) they weren’t really any different to regular cupcakes.  Definitely a recipe for the binder.

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