11 May
10 Notes

Guest Post: Gluten Free, Vegan Cupcakes

This recipe comes from my little sister, who has been exploring veganism with me this past year. Definitely take a minute to check out her blog at songthemorningbrings.tumblr.com because she is AWESOME and the world’s best sister. So anyways, here’s the recipe!

  • 2 3/4 garbanzo bean flour (sifted 3 times)
  • 1 3/4C sugar
  • 1/4C cocoa powder
  • 2t baking powder
  • 2 1/2t baking soda
  • 1/2t salt
  • 2 eggs worth egg replacer (I used 3T water, 3T oil and 2t baking powder)
  • 1t vanilla
  • 1/2C oil
  • 1C vanilla soymilk
  • 1C boiling water
  • 1/2t vinegar

1) Mix sifted flour, sugar, cocoa powder, baking powder, baking soda, and salt together in a large bowl.
2) Mix in egg replacer, vanilla, oil and soy milk until combined
3) Stir in boiling water and vinegar
4) Fill cupcake liners 2/3 full and bake 25-30 minutes at 350, make sure to let them cool before frosting!

Frost however you’d like, but this is the recipe I used:

  • 2T Earth Balance, room temp
  • 4T creamy peanut butter
  • 1C confectioners sugar

1) Mix earth balance and peanut butter.
2) Add confectioners sugar 1/4C at a time until desired consistency is achieved

07 Apr
7 Notes
PhotoAlt

Easter Basket Coconut Cupcakes!

  • 1 1/4 cup pastry flour
  • 1 1/4 t baking powder
  • 2/3 cup sugar
  • 3/4 cup coconut shreds
  • 1 t salt
  • 1/2 cup vanilla soy milk
  • 1/2 cup coconut yogurt
  • 1 t vanilla
1) Combine dry ingredients in one bowl, and wet in another. Beat together with a whisk.
2) Pour into cupcake liners, makes 12-15.
3 Bake at 400 for 20 minutes.

While your cupcakes are baking, make pastel coconut icing!
  • 1 cup confectioners sugar
  • 1/4 cup coconut oil
  • 1/2 t matcha powder (or food coloring of choice)
  • 1 t vanilla soy milk
1) Whisk together and smooth over cooled cupcakes.
2) Add extra coconut shreds, and any candy you like!
20 Jan
13 Notes
PhotoAlt

Apple Cider Cupcakes with Chai Icing!

You know you work at Teavana when… Well I flavored the cupcakes with apple lemon pomegranate rooibos tea, and used maharaja chai oolong for the icing. Crushed german rock sugar for sprinkles. They may be messy, but are damn delicious if I do say so myself.

09 Oct
24 Notes
PhotoAlt

Apple Spice Cupcakes

2 small apples, or 1 large
1 T brown sugar
1 T earth balance vegan butter
1 cup almond milk
1/3 cup canola oil
1 t lemon juice
1 t vanilla
1 1/2 cups flour
1 1/2 t baking soda
1/2 t baking powder
1/4 t salt
1/4 t nutmeg or pumpkin pie spice

1) Preheat oven to 350, core and chop apples
2) Heat earth balance and brown sugar in a pan, stir in apples for about 12 minutes until almost all the liquid has evaporated
3) Whisk together milk, lemon juice, canola oil, sugar and vanilla. Then add in your flour, baking powder, baking soda, salt, and pumpkin pie spice
4) Fold in the cooked apples
5) Bake for 20-22 minutes and enjoy!