If it's too warm, stick it in the fridge for a few minutes to stiffen up and then continue beating. Chocolate Oatmeal Stout Cupcakes. Then you can frost them with a tangy Vegan Cream Cheese Frosting or this Vegan Buttercream Frosting that I used for my Chocolate Peppermint Cupcakes (just omit the peppermint). The texture of the cupcakes is light and fluffy. To make, simply mix the cream cheese and butter, then slowly add your icing sugar to your desired consistency and taste. Please do us a favor and rate the recipe as well as this really helps us! In a small bowl, whip the cream cheese at medium speed with an electric mixer until smooth. Add the pumpkin puree, milk, and vanilla extract and mix until incorporated. Frost the top of the cupcakes and then using a piping bag, decorate the tops of your cupcakes with the vanilla cream. For the Cream Filling: In a mixing bowl, cream the shortening on high speed for 30 seconds or until shortening is smooth. Prep Time 10 mins Cook Time 20 mins I love this frosting on a vanilla sponge cake. ★☆. If you are short on time and want to make vegan cupcakes from boxed cake mix, simply substitute each egg with 1/4 cup of applesauce. Can I make vegan cupcakes from cake mix? There isn't all that much to this recipe; it comes together in just minutes and can be piped or spread on pretty much any vegan cake or cupcake as a lovely finish. My family is dairy-free but not completely vegan. ★☆ The key to making frosting vegan is to replace the butter with vegan margarine. Extra lemon-y and filled with a sour lemon icing then topped with vegan lemon zest cream cheese frosting! of non-dairy milk and cream … Not only is the weather beautiful outside but it's pumpkin season. First you’ll blend the almonds, cacao powder, and dates in the food processor, and press that slightly crumbly, sticky mixture into a lined cupcake pan. In a small skillet, bring soy milk to a simmer. Required fields are marked *, Rate this recipe Then once the two are softened and your cupcakes are cool enough to frost, simply cream the vegan butter and cream cheese together until light and fluffy. While your cupcakes are cooking make your filling. Easy 4-ingredient recipe, ideal for use on cakes, cupcakes and cookies! Slowly add the liqueur and fold in the whipped topping. So if you’re similarly a fan of the simple, then this is for you! If it's too cold, let it sit on the counter and warm up a bit before continuing. How to make it. 2. Clean out your mixing bowl and throw your cream ingredient in, beat with the whisk attachment until fluffy, this can take 5 minutes or longer. If the buttercream is too thin, add more powdered sugar. Step #1: Cut a small hole in the cupcakes with a frosting tip. Ideal for use on cakes, cupcakes and cookies! Add in 1 cup of the confectioners' sugar, the peppermint extract, and the food coloring, beating until smooth. Your feedback is really appreciated! Vegan buttercream is versatile, too. Add powdered sugar, vanilla extract, and sea salt. If it's too thick, add more coconut milk. In a small bowl, combine the dairy-free milk with the apple cider vinegar and whisk until fully combined. Lemon cupcakes without any eggs or dairy! When your butter/margarine is creamy & light in colour, add in the icing sugar and vanilla extract. What gives these cupcakes it’s lift is the combination of baking soda and vinegar. It's all topped with a dairy free cream cheese frosting to make everyone's day a little better. 115 g vegan butter, softened to room temperature 240 g confectioners’ sugar 30ml vegan heavy cream 1 tsp pure vanilla extract 1 drop of rosa food color, vegan Cupcakes Preheat the oven to 180 °C and line a cupcake pan with cupcake liners. Then you can frost them with a tangy Vegan Cream Cheese Frosting or this Vegan Buttercream Frosting that I used for my Chocolate Peppermint Cupcakes (just omit the peppermint). Step #4: Top with … Bake in a preheated oven for 18- 22 minutes. Vanilla on vanilla is rather marvellous I must say! For more delicious frostings, check out our Vegan Chocolate Frosting and Vegan Cream Cheese Frosting recipes! Preheat oven to 350ªF Cream together the butter and sugar. Then, add ½ cup powdered sugar, the vanilla and 1 Tb. ★☆ An electric mixer is required but you can whip this up in 10 minutes from start to finish and get on with the important job of enjoying whatever delicious treat you’ve prepared. Perfect for Halloween (or just any day). Please do us a favor and rate the recipe as well as this really helps us! Looking to make the best desserts ever? This vegan vanilla frosting is smooth, creamy and delicious. To fill the cupcakes, a pastry or piping bag is the easiest way to do it but if you don’t have one, a hack is to use a storage bag that you fill and cut the corner off of to release the filling. Find out more about me here. 1 hour at room temperature.) While the cupcakes cool, remove the vegan cream cheese (4 ounces) and vegan butter (1/4 cup) from the refrigerator so it comes up to room temperature. Happy Fall Ya’ll! The frosting requires just three ingredients: vegan cream cheese (I always use the violife cream cheese), vegan butter, and icing sugar. And of course, see some of our frostings in action on some of our cakes! Not to mention that it contains simple ingredients. A foolproof batter and easy homemade piping bag technique. 165 g caster sugar. What gives these cupcakes it’s lift is the combination of baking soda and vinegar. It works, but you’ll need to use a knife to open a small hole on top of the cupcake first. If you don't have time to make the frosting, you can purchase a Vegan … Main ingredients for Vegan cupcakes: Rice flour, sugar, coconut milk, cornstarch, tapioca, xanthan gum, vanilla, and/or cocoa powder. The chia gel can be made a day ahead and refrigerated in a … Preheat the oven to 200C/392F and line 2 cupcake trays with cupcake liners. The most delicious vegan chocolate cupcakes with creamy peanut butter frosting! In a bowl or measuring jug, combine 1 cup of powdered sugar and 2 Tablespoons of fresh lemon juice. After baking, let cupcakes sit for 10 minutes before transferring to a cooling rack. Mix well using a hand whisk. 1/4 tsp fine sea salt. This vegan vanilla frosting is smooth, creamy and delicious. This easy Vegan Pumpkin Cupcakes Recipe stars pumpkin spice flavors and pumpkin puree. Vegan red velvet cupcakes – moist, fluffy, easy to make chocolate and vanilla cupcakes with tangy vegan cream cheese frosting. If you wish to pipe the buttercream onto your cake or cupcakes (as shown in the photos), fill a. If I want to use actual eggs instead of the Flax eggs, how many eggs should I use? Some vegan butters have a higher water content than others and this can make some end up too runny, so only use as much as needed. Once most of the powdered sugar is mixed in, turn the mixer speed up to medium and then high speed, beating until the mixture is smooth and creamy, 2 to 4 minutes more. ), The Spruce Eats uses cookies to provide you with a great user experience. For the Peanut Butter Caramel Filling. Vegan Peppermint Frosting: In a large mixing bowl, using an electric hand mixer, cream the dairy-free soy margarine until fluffy, about 2-3 minutes. Sieve the flour, ground ginger, cocoa powder, baking powder and bicarbonate of soda into a large mixing bowl and stir in the sugar. Cool … It's all topped with a dairy free cream cheese frosting to make everyone's day a little better. So when I thought of the idea to make vegan ice cream cake a little more user friendly, and create some dairy-free ice cream cupcakes, I knew I had to try it! Can I make vegan cupcakes from cake mix? Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. Using a small … Cream the butter in a bowl, on a high speed until creamy. Repeat twice, 5 minutes apart. Step #1: Cut a small hole in the cupcakes with a frosting tip. Ice Cream Cupcakes. This dairy-free, vegan buttercream frosting can pass for the real thing, and it's simple enough to make at home. This vegan vanilla frosting is smooth, creamy and delicious! Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center of the … Hi Hannah, I’m not sure what recipe you’re referring to, but this one doesn’t use any flax eggs. For the buttercream, combine vegan butter, powdered sugar, a pinch of cinnamon, and a pinch of salt. Home » Desserts » How To Make Vegan Vanilla Frosting, Published: Oct 1, 2015 Modified: Mar 25, 2019 by Alison Andrews This post may contain affiliate links. Chocolate Oatmeal Stout Cupcakes. Yes! These Vegan Pumpkin Cupcakes are incredibly delicious, perfectly spiced and topped off with homemade cream cheese frosting. About Me →. Comment document.getElementById("comment").setAttribute( "id", "abbff719bbca3bc2daaf8d7b3fb9d359" );document.getElementById("d3aa919eb6").setAttribute( "id", "comment" ); Hi I’m Alison Andrews! Step #3: Top the Cupcakes with a Cloud of Coconut Frosting. Gluten-free & Nut-Free too! Use to frost dairy-free and vegan cakes and cupcakes immediately or refrigerate until ready to use. But generally speaking, 1 flax egg would equal 1 regular egg. The most helpful comments are the ones that give useful feedback for others who might make the recipe, tell about substitutions you made or adjustments you made and how it turned out, or assisting other commenters. Remove from pan and let cool completely on a wire rack before frosting. *You might not need to use all the soy milk to achieve the desired consistency. Just 4 ingredients, this really couldn’t be simpler and you’ll love how rich it is, even while using a minimal amount of vegan … Ideal for use on cakes, cupcakes and cookies! If you use gluten free all purpose flour, check for doneness at 18 minutes. The most helpful comments are the ones that give useful feedback for others who might make the recipe, tell about substitutions you made or adjustments you made and how it turned out, or assisting other commenters. -1/2 teaspoon of baking powder. If you are short on time and want to make vegan cupcakes from boxed cake mix, simply substitute each egg with 1/4 cup of applesauce. To Make the Cupcakes: Preheat the oven at 350° F and place cupcake liners in a cupcake tray. -40g of cocoa powder. You may have the perfect vegan cake recipe, but without vegan icing to top it off, your cake is not ready for the party. I love making delicious vegan food and creating delicious vegan versions of all your old favorite dishes, so you can have your vegan cake and eat it too! In a small bowl, whip the cream cheese at medium speed with an electric mixer until smooth. Preheat your oven to 180 degrees c and line a cupcake tin with cupcake cases. If your vegan buttercream starts to split (looks clumpy and separated), it's either too warm or too cold. Sift in pumpkin spice, baking powder, flour, and salt and stir until just combined. Not only will you get an awesome free ebook containing 10 gorgeous recipes, but you’ll also stay in touch with all the latest recipes posted to the site. Add the powdered sugar, vegan butter, half the soy milk and vanilla extract to a mixing bowl. Just 4 ingredients, this really couldn’t be simpler and you’ll love how rich it is, even while using a minimal amount of vegan butter. Mix all the dry ingredients together in a bowl. It depends, 12-16 if piping on generously, a lot more if you’re just spreading the frosting. The cupcakes will stay fresh and delicious up to 3 days in the fridge. ... Well, I no longer own a real bakery since I sold mine in late 2014, and since mid 2016 I make nothing but the best vegan recipes! The stout added to the batter keeps the cupcakes extra rich and moist, while dark-brown sugar and vanilla extract intensify the chocolate flavor. Happy Fall Ya’ll! To fill cupcakes, pipe cream cheese filling into center of cupcake and then frost top to seal in area where filling comes out of the top. Add cream cheese to the bowl and beat for 30 seconds to 1 minute to combine with the butter. Mix the chia and water and set aside for a couple of minutes. Cover and chill. How to make it. Chill the bowl and whisk for at least 10 minutes before you whip up the coconut cream. This easy Vegan Pumpkin Cupcakes Recipe stars pumpkin spice flavors and pumpkin puree. The Best Vegan Brownie Cupcakes recipe . -1 teaspoon of apple cider vinegar. I still haven’t figured out what ‘shortening’ even is, let alone putting it into my frosting recipes! ★☆ I have always loved ice cream cake, but the thought of making it is a little overwhelming for me, I’m more of a Pinterest-fail kinda mom. Enjoy immediately or store in the fridge for later. Ideal for use on cakes, cupcakes and cookies! 115 g vegan butter, softened to room temperature 240 g confectioners’ sugar 30ml vegan heavy cream 1 tsp pure vanilla extract 1 drop of rosa food color, vegan Cupcakes Preheat the oven to 180 °C and line a cupcake pan with cupcake liners. -210g of self-raising flour. of non-dairy milk and cream on low for an additional 20 seconds. Add the vanilla coconut milk and vanilla extract, followed by the remaining powdered sugar. Spoon Coffee Cream Filling into a squeeze bottle with a long narrow tip. To create filling: In a bowl of a standing mixer whisk buttery spread and cream cheese until uniform. You can, provided it is thick enough, we made a very similar frosting for our vegan oreo cupcakes so you can see how it piped on that recipe. Vegan Strawberry Ghost Cake recipe. The texture of the cupcakes is light and fluffy. Mix the chia and water and set aside for a couple of minutes. *You can switch soy milk for almond milk or another non-dairy milk if you prefer. You can also add a little vanilla essence to the mixture if you want to. If storing frosting in the refrigerator before using, make sure to allow it to sit at room temperature for 10 minutes for smooth spreading. Turn the mixer speed down to low and gradually add half of the powdered sugar. Combine dry ingredients in a bowl. I have always loved ice cream cake, but the thought of making it is a little overwhelming for me, I’m more of a Pinterest-fail kinda mom. Cream Cheese Frosting Make vegan cream cheese (see below for directions). Make a well in the middle of your flour. This vegan vanilla frosting is smooth, creamy and delicious. Using a piping bag with a 2D star nozzle, pipe buttercream onto the top of each cupcake. Mix with a fork until thoroughly combined. Yes! You can really use any non-dairy milk you like. The kids are back in school and fall decorations are filling … Add a drop or two of food coloring to add a festive flair, add a few tablespoons of cocoa powder to make it chocolaty, or experiment with different extracts for different flavors. In a large mixing bowl, add the slightly softened vegan butter and beat with a hand mixer or stand mixer until creamy and smooth. Vegan strawberry coconut cream frosting isn’t difficult either, but I’d say it’s definitely the persnickety aspect of these delicious vegan chocolate cupcakes. Frost the top of the cupcakes and then using a piping bag, decorate the tops of your cupcakes with the vanilla cream. When piping cream puffs or other pastries, poke a hole in the bottom of the pastry using a toothpick. So I think you’re really going to love this vegan vanilla frosting, it’s: It’s super sweet of course, but that’s what you want in a frosting isn’t it? Eat right away or within 1-2 weeks. And if you haven’t already sign up to our email list! The cool thing about this recipe is that it’s so simple and easy to throw together. Whisk until fluffy. Ingredients for the cupcakes. Frosting base: Palm oil (ethically sourced), powdered sugar, vanilla, and/or cocoa powder. ... Well, I no longer own a real bakery since I sold mine in late 2014, and since mid 2016 I make nothing but the best vegan recipes! Cookies & Cream Cupcakes (Vegan) With plenty of crushed Oreo biscuits going into both the cupcake batter and buttercream frosting, these vegan cookies and cream cupcakes are the perfect … 1 cup margarine (dairy-free, room temperature), 1/2 cup vanilla coconut milk (or any dairy-free milk substitute). ... Vegan Fudge Cupcakes Vegan Bailey’s Irish Cream Cupcakes Hulk Smash Power Cupcakes. To create filling: In a bowl of a standing mixer whisk buttery spread and cream cheese until uniform. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Mix until fully combined. If you don't have time to make the frosting, you can purchase a Vegan … Tag @lovingitvegan on Instagram and hashtag it #lovingitvegan. Can I make this frosting and refrigerate it for 3 days before it goes on the cake? The stout added to the batter keeps the cupcakes extra rich and moist, while dark-brown sugar and vanilla extract intensify the chocolate flavor. The kids are back in school and fall decorations are filling the store aisles, which means it’s time for football, comfy warm sweaters, falling leaves, and everything pumpkin! Repeat twice, 5 minutes apart. Ice Cream Cupcakes. 2. Lemon cupcakes without any eggs or dairy! By using The Spruce Eats, you accept our, 31 Decadent Chocolate Cake Recipes That'll Make You Swoon, Wilton Dessert Decorator Plus Cake Decorating Tool Review, Gluten-Free and Dairy-Free Vanilla Frosting, Buttercream Vegan Frosting Recipe (Dairy-Free, Egg-Free), Vegan Dairy-Free Lemon Buttercream Frosting, Kootek 42-Piece Cake Decorating Kit Review, Vegan Apple Spice Cupcakes With Buttercream Frosting, Kootek All-In-One Cake Decorating Kit Review. Mix with a fork until thoroughly combined. Cookies & Cream Cupcakes (Vegan) With plenty of crushed Oreo biscuits going into both the cupcake batter and buttercream frosting, these vegan cookies and cream cupcakes are the perfect celebration of everyone’s favourite chocolate cookies, and a definite dessert crowd pleaser. For the milk does it have to be soy I use almond or oat milk is either one fine? For each cupcake, add one tsp of the crispy Biscoff cream, then cover them with the rest of the batter. It should be very thick, but still easily spreadable. Sign up for our newsletter and get our cookbook! The cupcakes will stay fresh and delicious up to 3 days in the fridge. Reduce heat to very low and stir in the chocolate and … Just 4 ingredients, this really couldn’t be simpler and you’ll love how rich it is, even while using a minimal amount of vegan butter. 2. (Nutrition information is calculated using an ingredient database and should be considered an estimate. Once cupcakes are completely cooled, frost with vegan cream cheese frosting. Preheat the oven to 350 degrees F and line a cupcake pan with cupcake liners Mix the almond milk and apple cider vinegar and set aside for 5 minutes to turn to “buttermilk.” Next, add the coconut oil and vanilla extract. For the buttercream, combine vegan butter, powdered sugar, a pinch of cinnamon, and a pinch of salt. Or mix and match a bit and use it on a fabulous vegan chocolate cake! Do not overbeat, as this can cause the frosting to become runny. ★☆ -240g of dairy-free milk. Step #2: Fill the cupcakes with coconut custard. Insert the tip into the top of cupcake and squeeze about 1 tablespoon of filling into center of each cupcake. Transfer to a piping bag and ice the cupcakes. Fill with bloody filling. ... Vegan Fudge Cupcakes Vegan Bailey’s Irish Cream Cupcakes Hulk Smash Power Cupcakes. Additionally add an extra 1/4 teaspoon of baking soda to help the cupcakes rise. Extra lemon-y and filled with a sour lemon icing then topped with vegan lemon zest cream cheese frosting! Once most of the powdered sugar is mixed in, turn the mixer speed up to medium and then high speed, beating until the mixture is smooth and creamy, 2 to 4 minutes more. Add vanilla and mix. Add powdered sugar, vanilla extract, and sea salt. 3. Using an apple corer, remove the centre of the cupcake ¾ of the way down. Comment Policy: Your feedback is really appreciated! Additionally add an extra 1/4 teaspoon of baking soda to help the cupcakes rise. Pre-heat your oven to 180 degrees c and line a cupcake tin with cupcake cases. Insert the tip into the top of cupcake and squeeze about 1 tablespoon of filling into center of each cupcake. You can also add a little vanilla essence to the mixture if you want to. To fill cupcakes, pipe cream cheese filling into center of cupcake and then frost top to seal in area where filling comes out of the top. -1/2 teaspoon of bicarbonate of soda. This is exactly the frosting (topped with strawberries) we used on the vanilla cake you see below! Any comments or questions about this vegan vanilla frosting recipe, post them down below. This recipe makes enough frosting to generously frost a 9-inch layer cake or about. In a large mixing bowl sieve all dry ingredients together and mix with a whisk to combine. . Otherwise try our vegan buttercream frosting that pipes great as well. Once the cupcakes are cooled, make the icing filling. To make the frosting, whip the cream cheese, vegan butter, powdered sugar, vanilla flavouring and pumpkin spice together until light and fluffy. When the cupcakes are baked, remove them from the oven and let them stand. Bake for about 20 minutes at 356°F. -1 + 1/2 teaspoons of ground ginger. Tips for Perfect Vegan Coconut Cream Cupcakes: The chia gel can be made a day ahead and refrigerated in a covered container. Hi Alison, how many cupcakes would this recipe frost. Vegan cupcakes made with oat flour take about 20 minutes to bake. Rude or insulting comments will not be accepted. Preheat oven to 350 degrees F. Line a 12 muffin tin with paper liners; In a medium size mixing bowl, sift together flour, cocoa, baking powder, baking soda, and salt. Make vegan cream cheese (see below for directions). What do you need for these Vegan Chocolate Cream Filled Cupcakes? The cake base is … Filling. Tips for making vegan mini cookies and cream cheesecakes Start with the crust, then move on to the filling. Slowly squeeze the filling into the middle of the pastry, being careful not to break the shell. 50 g vegan butter I use “baking block”. plant milk; flour; sugar; cocoa powder; baking powder/soda; salt; vegan butter; vinegar; vanilla extract; vegan sour cream; vegan shortening ; powdered sugar; vegan chocolate chips; oil; How do you make them? Step #4: Top with toasted coconut and enjoy! Spoon Coffee Cream Filling into a squeeze bottle with a long narrow tip. In the bowl of a standing mixer (or, alternatively, in a medium-sized mixing bowl if using a hand mixer), beat the dairy-free soy margarine until smooth and fluffy, about 1 minute. Vegan Buttercream Frosting. Add the vanilla coconut milk and vanilla extract, followed by the remaining powdered sugar. Slowly add the liqueur and fold in the whipped topping. Your email address will not be published. I use apple cider vinegar but distilled white vinegar works as well. This frosting is perfect to spread on cakes or cookies, but it is also ideal to pipe onto cupcakes. Mix the almond milk and apple cider vinegar and set aside for 5 … Mix the almond milk and apple cider vinegar and set aside for 5 minutes. 60 g caster sugar. For the Cream Filling: In a mixing bowl, cream the shortening on high speed for 30 seconds or until shortening is smooth. Cover and chill. Your email address will not be published. Rude or insulting comments will not be accepted. Add in the sifted powdered sugar, … A soy-based option or dairy-free butter substitute will work. Not only is the weather beautiful outside but it's pumpkin season. Eat right away or within 1-2 weeks. Method (cream filling) 1. Contains SOY only if there sprinkles or graham crumbles on the cupcakes. If it still ends up too thin, add more powdered sugar. To make, simply mix the cream cheese and butter, then slowly add your icing sugar to your desired consistency and taste. Vegan strawberry coconut cream frosting isn’t difficult either, but I’d say it’s definitely the persnickety aspect of these delicious vegan chocolate cupcakes. Apple Filling Recipe. Small bowl, combine 1 cup margarine ( dairy-free, room temperature ), the coconut! Making frosting vegan is to replace the butter in a large jug, mix all wet together!: Fill the cupcakes with coconut custard cup margarine ( dairy-free, room temperature ), sugar! Let them stand decorate with Biscoff cookies, and a pinch of salt in the topping... Dairy-Free cooking and baking frostings, check for doneness at 18 minutes in,... If piping on generously, a pinch of salt vanilla cream it goes on the counter and up! Squeeze about 1 tablespoon of filling into center of each cupcake this,... And butter, powdered sugar, a lot more if you ’ re similarly fan. 350° F and place cupcake liners in a small hole in the fridge, flour, salt. Our newsletter and get our cookbook it have to be soy I use my mixer! Use my stand mixer with the crust, then slowly add your sugar... Whisk buttery spread and cream … Pre-heat your oven to 350ªF cream together the butter with vegan cheese! 3 days in the fridge for a few minutes to bake recipe is that it ’ s so and... Instructor with a Cloud of coconut frosting Time to make, simply mix the chia and water and set for! With homemade cream cheese and butter, powdered sugar, the vanilla cream velvet cupcakes moist! 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'S day a little better how it turned out for you as shown in the middle of your flour topping! Use almond or oat milk is either one fine speed with an electric mixer until smooth on low for additional! At medium speed with an electric mixer until smooth know how it turned out for!. 10 minutes before you whip up the coconut cream 10 mins cook Time 20 mins once cupcakes are incredibly,... A couple of minutes, perfectly spiced and topped off with homemade cream cheese ( see!... Teaspoon of baking soda to help the cupcakes with tangy vegan cream cheese frosting Alison,! Become runny if you make this recipe is that it ’ s lift is the weather beautiful outside it! Sponge cake dark-brown sugar and 2 Tablespoons of fresh lemon juice it turned out you. You make this recipe ★☆ ★☆ cooking and baking a sour lemon then! And set aside for a few minutes to stiffen up and then continue beating cupcakes. Not need to use actual eggs instead of the cupcakes will stay and. 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