Vegan cupcake recipes
These recipes for vegan cupcakes, from Ms Cupcake: The Naughtiest Vegan Cakes in Town, are 100% free of animal products - and delicious to boot.
Vegan red velvet cupcakes
Makes 12 large cupcakes, 24 fairy cakes or 48 mini cupcakes.
- 200ml (¾ cup + 1 tbsp) soya milk
- 20ml (4 tsp) cider vinegar
- 200g (1¾ cups) self-raising flour
- 200g (1 cup) caster sugar
- 20g (1/3 cup) cocoa powder
- ¼ tsp salt
- ¼ tsp bicarbonate of soda
- ¼ tsp baking powder
- 80ml (1/3 cup) light rapeseed or other flavourless oil
- 1 tbsp vanilla extract or essence
- ½–1 tsp red food colouring paste (not liquid)
For the finishing touches
- 1 x quantity cream cheese buttercream icing (jump to recipe)
- Red sweets (optional)
Preheat oven to 180°C/350°F/gas 4 and line your muffin tray with muffin cases. Mix the soya milk and vinegar together. Set aside for 10 minutes. In a large bowl mix the flour, caster sugar, cocoa powder, salt, bicarbonate of soda and baking powder by hand until fully combined.
Add the soya milk mixture, the oil, vanilla and the red food colouring paste and, using a metal spoon, quickly mix everything together for about 10 seconds until the ingredients are just combined and the batter is still a little lumpy. Tap the bowl on to the work surface to halt the raising agents from working too quickly – you will see the bubbles pop.
Spoon the batter evenly into each of the muffin cases and tap the filled muffin tray on the work surface to pop the bubbles again. Place in the oven and bake for about 15 minutes. Cool in the tray on a wire rack for 10 minutes, then transfer the cupcakes in their cases to the wire rack to cool completely.
Pipe loads of zingy cream chese buttercream icing on top and decorate with your favourite red sweets.
Alternatively, keep one of the cupcake bases aside and crumble it over the rest of the iced cupcakes.
- 25g (1 tbsp + 1 tsp) dairy-free margarine
- 75g (5 tbsp) vegetable fat (shortening)
- 125g (1/3 cup + 2 tbsp) soya cream cheese
- 1 tbsp vanilla extract
- About 30–40ml (2 tbsp–2 tbsp + 2 tsp) soya or rice milk
- 750g (7½ cups) icing sugar
Using an electric or a hand-held mixer, whip together the margarine, vegetable fat, cream cheese and vanilla until creamy (about 30 seconds). Add half of the icing sugar and 30ml (2tbsp) milk and continue mixing, slowly at first and then bringing up to speed, until combined.
Add the rest of the icing sugar and mix for about a minute until you have a smooth consistency. If the icing is too firm, then mix in a bit more milk. If it is too soft, add a bit more icing sugar.
Vegan blueberry almond crumble cupcakes
Makes 12 very large or 20 medium muffins
For the crumble
- 100g (scant 1 cup) plain flour
- 50g (¼ cup) brown or demerara sugar
- 50g (3 tbsp + 1 tsp) dairy-free margarine
For the sponge
- 500g (4 cups) self-raising flour
- 60g (½ cup) ground almonds
- 1 tsp bicarbonate of soda
- 1 tsp baking powder
- 250g (1¼ cups) caster sugar
- 500ml (scant 2 cups) soya or rice milk
- 320ml (11/3 cups) light rapeseed or other flavourless oil
- 2 tsp vanilla extract
- ½ tsp almond extract or flavouring (optional)
- 100g (about 60) whole blueberries
- A handful of flaked almonds (optional)
Preheat oven to 180°C/350°F/gas 4 and line your muffin trays with cases. To make the crumble, mix the flour, sugar and margarine together in a bowl using a spoon or your hands until you have a lumpy crumble. Set aside.
In a large bowl, mix together the flour, ground almonds, bicarbonate of soda, baking powder and caster sugar.Add the milk, oil, vanilla and almond extracts and, using a metal spoon, quickly mix everything together for about 10 seconds until the ingredients are just combined. Don’t mix the batter too much, it should still be a bit lumpy.
Spoon the batter evenly into your muffin cases and drop the same amount of blueberries on to each muffin (about 5 for each very large muffin or 3 for each medium-sized one). The blueberries will sink into the batter when baking. Sprinkle each muffin with the crumble. Bake in the oven for 20–25 minutes. Cool in the muffin trays on a wire rack for 10 minutes, then transfer the muffins in their cases to the rack to cool completely.
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