Delightful Vegan Cupcakes Cookbook: The Best Vegan Cupcakes and Frostings Read online

  28) Vegan Coffee Cupcakes

  If you are looking for a boost to start your day then try one of these coffee cupcakes. These cupcakes are easy to make and you can grab one for breakfast.

  Cooking Time: 30 minutes

  Makes: 12 cupcakes

  List of Ingredients:

  Egg Replacer (2 tbsp.)

  Hot water (¼ cup)

  Flour (1 ½ cups)

  Granulated sugar (¾ cup)

  Baking powder (1 tsp.)

  Baking soda (½ tsp.)

  Salt (¼ tsp.)

  Instant Coffee (2 tbsp.)

  Dairy-free soy margarine (½ cup, melted)

  Dairy-free soy yogurt (½ cup)

  Vanilla extract (1 tsp.)

  Nutmeg (½ tsp.)

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  Procedure:

  Preheat the oven to 350˚ F. Mix egg replacer with hot water and set to the side. Sift flour, nutmeg, baking soda, sugar, salt, coffee and baking powder in a medium bowl. Make a hole in the centre of the sifted ingredients. Put the margarine, egg replacer and vanilla with each other. Combine wet ingredients together and then mix with dry ingredients. Try not to over mix. Line muffin tin with cupcake liners and put batter into molds about 2/3 full for each. Bake for 20 minutes and remove from heat. Cool and top with desired frosting.

  29) Vegan Blueberry Cupcakes

  Fresh blueberries are yummy and full of vitamin C. These cupcakes can be had for breakfast and will be a hit with your family.

  Cooking Time: 30 minutes

  Makes: 12 cupcakes

  List of Ingredients:

  Dairy free soy margarine (¾ cups, softened)

  Granulated sugar (1 ½ cup)

  Soy yogurt-vanilla (¼ cup)

  Vanilla (2 tsp.)

  Silken tofu (¼ cup, pureed)

  All purpose flour (2 cups)

  Baking powder (1 tsp.)

  Salt (1 tsp.)

  Coconut milk (1 cup)

  Blueberries-fresh (1 cup, crushed)

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  Procedure:

  Preheat the oven to 350˚ F. Using a mixer, cream butter and sugar for about 4 minutes until fluffy. Then add tofu, vanilla and yogurt and blend till mix becomes creamy. Set mixture aside. Sift baking powder, flour and salt together in another bowl. Add dry ingredients alternately with milk to wet mixture. Mix to combine. Add blueberries to mixture and mix to combine. Line a muffin tin with cupcake liners and put batter into molds about 2/3 full for each. Allow to bake for 20 minutes. Remove from heat and cool. Top with desired frosting.

  30) Pear Cupcakes

  It is not often that you choose pear for making cupcakes but rest assured you will not be disappointed. Sweet maple pears baked in a tasty vegan batter topped with a honey glaze to satisfy your sweet tooth. If you so desire there’s always room for frosting.

  Cooking Time: 30 minutes

  Makes: 12 cupcakes

  List of Ingredients:

  Egg Replacer (2 tbsp.)

  Hot water (¼ cup)

  Flour (1 ½ cups)

  Granulated sugar (¾ cup)

  Baking powder (1 tsp.)

  Baking soda (½ tsp.)

  Salt (¼ tsp.)

  Pears (½ cup, mashed)

  Pears (½ cup, chopped)

  Dairy-free soy margarine (½ cup, melted)

  Dairy-free soy yogurt (½ cup)

  Vanilla extract (1 tsp.)

  Ginger (1 tsp., ground)

  Nutmeg (½ tsp.)

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  Procedure:

  Preheat the oven to 350˚ F. Mix egg replacer with hot water and set to the side. Sift flour, nutmeg, baking soda, sugar, salt, ginger and baking powder in a medium bowl. Make a hole in the centre of the sifted ingredients. Put the margarine, mashed pears, egg replacer and vanilla together. Combine wet ingredients together and then mix with dry ingredients. Try not to over mix. Add chopped pears and fold in. Line muffin tin with cupcake liners and put batter into molds about 2/3 full for each. Bake for 20 minutes and remove from heat. Cool and top with desired frosting.

  31) Vegan Oats and Raisin Cupcakes

  If you love chewy oatmeal cookies then I am sure you will love these. These oats and raisin cupcakes are fulfilling and tasty.

  Cooking Time: 30 minutes

  Makes: 16 cupcakes

  List of Ingredients:

  Almond milk (1 ½ cups)

  Flour (1 ½ cups)

  Baking powder (2 tsp.)

  Baking soda (½ tsp.)

  Salt (½ tsp.)

  Granulated sugar (1 ¼ cup)

  Canola oil (½ cup)

  Vanilla extract (1 tsp.)

  Hazelnut extract (1 tsp.)

  Oats (¾ cup)

  Raisins

  Lemon Juice (2 tbsp.)

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  Procedure:

  Preheat the oven to 350˚ F. Combine lemon juice and soy milk in a small bowl. Whisk to combine; set aside (it may curdle). Using a large mixing bowl sift sugar, flour, baking soda, baking powder and salt. Add oats and stir to combine. Add canola oil, hazelnut extract and vanilla to soy mixture; whisk to combine. Add liquid mixture to dry mix and mix to combine. Line muffin pans with 16 cupcake liners and put batter into each mold about 2/3 full for each. Take some raisins and put a few into each mold; make sure you push them into the batter (to avoid them being burnt). Bake for 20 minutes and remove from heat. Cool and add desired frosting.

  About the Author

  Allie Allen developed her passion for the culinary arts at the tender age of five when she would help her mother cook for their large family of 8. Even back then, her family knew this would be more than a hobby for the young Allie and when she graduated from high school, she applied to cooking school in London. It had always been a dream of the young chef to study with some of Europe’s best and she made it happen by attending the Chef Academy of London.

  After graduation, Allie decided to bring her skills back to North America and open up her own restaurant. After 10 successful years as head chef and owner, she decided to sell her business and pursue other career avenues. This monumental decision led Allie to her true calling, teaching. She also started to write e-books for her students to study at home for practice. She is now the proud author of several e-books and gives private and semi-private cooking lessons to a range of students at all levels of experience.

  Stay tuned for more from this dynamic chef and teacher when she releases more informative e-books on cooking and baking in the near future. Her work is infused with stores and anecdotes you will love!

  Author's Afterthoughts

  I can’t tell you how grateful I am that you decided to read my book. My most heartfelt thanks that you took time out of your life to choose my work and I hope you find benefit within these pages.

  There are so many books available today that offer similar content so that makes it even more humbling that you decided to buying mine.

  Tell me what you thought! I am eager to hear your opinion and ideas on what you read as are others who are looking for a good book to buy. Leave a review on Amazon.com so others can benefit from your wisdom!

  With much thanks,

  Allie Allen