The Sassy Vegan Baker

4 Comments
A DOZEN CUPCAKES (Minus One)!  Hey, someone has to make sure they are good, right? LOL!
Greetings Happy Cow’ers and a good Moo-Moo to you!! My name is Evelyn and this is my first blog for HC and it will be about… WAIT… yes, vegan baking!!  I love baking vivacious vegan baked goods!! Yummy & healthy for you, too!!
Isn’t it great when people that aren’t vegans absolutely LOVE what you bake? You go to a family or work function and everyone wants your recipe? It happens to me all the time!
I would like to share with you a gluten free vegan recipe for chocolate cupcakes w/ peanut butter buttercream frosting.
Cupcakes:

1 cup rice/soy/almond milk
1/3 cup sunflower oil
2 tablespoons rice/soy/almond yogurt
3/4 cup evaporated cane juice/cane sugar/coconut sugar
2 teaspoons vanilla extract
1/4 teaspoon almond extract
1/4 cup tapioca starch/flour
2 tablespoons ground flax seed
1/3 cup unsweetened cocoa powder
1/2 cup quinoa flour
1/2 cup brown/white rice flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon sea salt

Oven at 350.

Combine milk, oil, sugar and extracts. Mix w/ stand mixer/hand mixer on medium to combine.
Add tapioca and flax seed and beat about a minute.
Add cocoa, flours, baking powder, soda and salt.  Mix on medium-high for 2 minutes.
Fill liners about 3/4 full and bake 20ish minutes. Toothpick test.
Take your yummy creation out of oven, out of the pan, and place them on a wire rack.

Peanut Butter Buttercream Frosting (Will make your tummy say thank you!!)

1/2 cup Earth Balance vegan buttery sticks
1/3 cup creamy or chunky pb
1 1/2 teaspoons vanilla extract
1 1/4 cups confectioner’s/powdered sugar – make sure you sift it!
1 or 2 tablespoons rice/soy/almond milk

With stand mixer/handheld mixer cream the sticks at medium until smooth. Add the pb and vanilla and beat 2-3 minutes. Beat in sugar until it becomes stiff. Ever so slowly, trinkle in the milk a few drops at  time and continue to beat until fluffy. Voila! You’re done.

Inject the frosting into the middle of the cupcake and frost on top and then drizzle some chocolate sauce and add some peanuts, too! A surprise in the middle and a beautiful top to your cupcake!!

Be sure and check out some more moo-velous recipes at http://www.happycow.net/vegetarian-recipes.html

Bon Appetit!!

The Sassy Vegan Baker

Comment via Facebook

Related posts:

Substitute with confidence veges with corn chipsMeatless Mondays: Vegetable with Tortilla Corn Chips and Guacamole Mediterranean stir-fryMeatless Mondays: Mediterranean-inspired Stir Fry raw chocolate & cashew creamMeatless Monday Dessert: Raw Chocolate with Cashew Cream

4 Comments

  1. (2 comments)

    This looks incredible. I have many food allergies, but this substitutes many. I’m going to use WOW! Tastes Just like Peanut Butter soy spread instead of the pb and sorghum flour instead of the quinoa. Tasty smiles-Vegan and Gluten free-becca:)

  2. (2 comments)

    I followed this recipe, but used raspberry jam and added chopped strawberries into the frosting instead of the peanut butter. Can’t wait until I see how the cupcakes come out.

Leave a Reply