When I was 9, in one weekend, I went to the adorable petting zoo and got a small talk from my vegetarian next door neighbor about animal cruelty. So I ultimately decided to be a vegetarian. Like most children trying to be vegetarian, this attempt lasted no longer than two weeks and my parents ‘cure’ was to simply cook spaghetti and meatballs for dinner. Although my vegetarianism was a short extravaganza, I have always admired the idea and reasons behind being vegetarian and vegan. In English we were assigned a creative project on a societal flaw and one of my peers chose to present on animal cruelty and the motives she has behind being a vegan. Her presentation was both fascinating and heartbreaking and I immediately became interested in vegan lifestyle. This let me to research some vegan recipes and after trying a few out, I immediately took to them. Knowing that I will probably never be vegan doesn’t stop me from trying to bake vegan treats.
While eating at vegan restaurants can be enjoyable, I struggle to find homemade vegan cookies, cupcakes brownies etc. that I am proud to give out to my vegan friends. This recipe is definitely an exception. The simple vegan vanilla cupcakes tasted no different than any other cupcake, and the chocolate frosting, even without dairy butter and milk, tasted delicious. My success with this recipe has definitely inspired me to continue to make vegan recipes in the future. Can’t wait to try some vegan brownies next! ENJOY!
1 tablespoon apple cider vinegar
1 1/2 cups almond milk
2 cups all-purpose flour
1 cup white sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup coconut oil, warmed until liquid
1 1/4 teaspoons vanilla extract
Vegan Buttercream Chocolate Frosting:
1 cup cocoa powder, unsweetened (sifted)
1 1/4 sticks of vegan butter (softened)
3 1/2 cups powdered sugar
1/2 cup non-dairy milk (almond)
1 tsp vanilla extract
- Preheat oven to 350 degrees F . Grease two 12 cup muffin pans or line with 18 paper baking cups.
- Measure the apple cider vinegar into a 2 cup measuring cup. Fill with almond milk to make 1 1/2 cups. Let stand until curdled, about 5 minutes.
- In a large bowl, Whisk together the flour, sugar, baking powder, baking soda and salt.
- In a separate bowl, whisk together the almond milk mixture, coconut oil and vanilla.
- Pour the wet ingredients into the dry ingredients and stir just until blended. Spoon the batter into the prepared cups, dividing evenly.
- Bake in the preheated oven until the tops spring back when lightly pressed, 15 to 20 minutes. When done, cool in the pan over a wire rack.
- While the cupcakes are baking, make the vegan frosting:
- Add the butter, milk, vanilla extract and cocoa powder to a large mixing bowl and using an electric hand or standing beater, start mixing them together until the liquids thicken with the fluffy cocoa. Turn beater on low and beat until smooth.
- Add in the powdered sugar one cup at a time and beat until frosting is fluffy. Avoid overbeating.
- Frost the chocolate frosting onto the cupcakes when they are completely cooled. If the cakes are warm, the heat will easily melt the vegan butter.