You can save these recipes into your own recipe box and easily change the individual ingredients and servings to make your own versions. To get started click Here.
Recipes - Lemony Vegan Cupcakes with Cream Cheese Frosting
Recipe Name
Lemony Vegan Cupcakes with "Cream Cheese" Frosting
“Baking cupcakes that are moist, light, eggless and dairyless seemed like an almost insurmountable challenge to me when I first went vegan. Brainwashed as I had been through years of baking about the importance of butter and eggs to the process of cakemaking, I believed that a good cake was impossible to make without these ingredients.
I admit I lived through a few mistakes: cupcakes that weren't fluffy, cupcakes that were too tough, and cupcakes that just weren't, well, what cupcakes ought to be. Until, inspired by some cake veganizing tricks from the fabulous book “Vegan Cupcakes Take Over the World”, I improvised this recipe. And then, I felt like a Cake Einstein.
My Lemony Vegan Cupcakes with Cream Cheese Frosting are, to me, a small triumph for veganism. They taste so good, I bet they'd convert any skeptic. Desi is a regular cupcake gourmet and even he agrees these are among the best he's tasted.
So go on, I dare you. Put on your baking gloves and take a s
Quantity
1
Quantity Unit
muffin tin
Servings
Prep Time (minutes)
20
Cook Time (minutes)
25
Ready In (minutes)
45
Lemony Vegan Cupcakes with "Cream Cheese" Frosting
Ingredients
Amt.
Measure
Ingredient
1
1/3
cups
cake flour
1
teaspoon
baking powder
1/2
teaspoon
baking soda
3/4
cup
turbinado sugar
1
cup
milk, almond
1
teaspoon
vinegar
1/2
cup
non dairy butter
1
teaspoon
lemon extract
1
teaspoon
vanilla extract
Steps
Sequence
Step
1
Mix the almond milk and vinegar and set aside to curdle for a few minutes.
2
In a bowl, sift together the flour, baking powder, baking soda and mix well. Set aside.
3
In another bowl, with a hand mixer or a stand mixer set to medium speed, cream the vegan butter and the sugar until light and fluffy, about 2 minutes.
4
Add the two extracts.
5
Add the flour mixture in three batches alternating with the almond milk, beating in well after each addition so there are no lumps. Scrape down the bowl after each addition.
6
Line a 12-cup muffin pan with cupcake liners. Divide the batter equally among the cups, filling each cup about 2/3rds.
7
Bake in a preheated 350° oven about 22 minutes until a toothpick inserted in the center comes out clean.
8
7. Set aside on a rack to cool completely before frosting.
Faux Cream Cheese Frosting
Ingredients
Amt.
Measure
Ingredient
8
ounces
dairy free cream cheese Tofutti, etc.)
1/4
cup, unsifted
powdered sugar
1/2
teaspoon
cardamom, ground
1/8
teaspoon
yellow food coloring, a few drops
1/2
teaspoon
lemon extract
Steps
Sequence
Step
1
Put all ingredients in a bowl and beat with a hand mixer for a minute or two until light and fluffy.
2
Using a spatula or, if you have one, a pastry bag, decorate each cupcake any way you wish.
