Margarita Cupcakes

Recipe coming soon!

Vegan Chocolate Strawberry Shortcake Cupcakes

  3 c. flour

2 c. sugar

2/3 c. unsweetened cocoa powder

2 tsp. baking soda

1 tsp. salt

2 c. coconut milk

1 c. canola oil

4 tsp. vanilla extract

4 tbsp. apple cider vinegar

2 tsp. instant coffee

Icing (recipe below)

2 c. sliced starwberries

Confectioners sugar for garnish

Preheat oven to 350.

Line cupcake pans with 24 liners (I always use cooking spray if using foil liners)

In a large bowl mix together flour, sugar, cocoa, baking soda, and salt.

In a separate large bowl, mix the coconut milk, oil, vinegar, vanilla and instant coffee together.

Pour the dry ingredients into the wet mixture and whisk until combined.

Divide batter into cupcake pans, about 3/4 full. 

Bake for 18-20 minutes or until toothpick comes out clean.

Cool completely.

When the cupcakes have cooled, slice the top off of each. Slather some icing and sliced strawberries on the inside. Place the top of the cupcake back on and dust with confectioners' sugar. Place a little bit more icing and one more strawberry on top. Enjoy!

This recipe is awsome, and everyone loves it! I've adapted it from Chef Chloe's recipe. If you haven't checked her out yet, you should! She was the first Vegan Chef to win on The Food Network's Cupcake Wars!

Buttercream Icing

1/2 c. shortening

1/2 c. buttery spread (I use Earth's Balance)

1 tsp. Vanilla extract

4 c. confectioner's sugar

4 tbsp. coconut milk

Cream butter and shortening together with mixer. Add vanilla. Gradually add sugar one c. at a time, beating well and scraping sides and bottom of bowl often. When all sugar is mixed in , add milk a tbsp. at a time (you may not need all 4 tbsp.), beating at med. speed until desired consistensy is reached.

Yummy Vegan Banana Cream Pie Cupcakes

24 Cupcakes-

3 1/2 C. Flour

2 tsp. baking powder

2 tsp. baking soda

1 tsp. salt

2 c. sugar

1 c. canola oil

2 c. coconut milk

4 tbsp. vanilla extract

2 tbsp. apple cider vinegar

Preheat oven to 350.

Line cupcake pans with liners (if foil liners, I always use cooking spray).

In large bowl mix together flour, baking powder, baking soda, salt and sugar.

In separate large bowl combine canola oil, coconut milk, vanilla, and apple cider vinegar.

Slowly whisk dry ingredients into wet mixture until thoroughly mixed.

Fill cupcake liners about 3/4 full. I usually have some extra batter when my 24 cupcakes are filled, so you can fill a couple more liners if you wish. Don't overfill the liners trying to get all the batter into the 24 cups.

Bake the cupcakes 10-15 minutes or until toothpick comes out crumbly/clean.

Remove to cooling rack.

Filling-

Make a package of Jello Banana Cream Instant Pudding Mix, substituting the milk for coconut milk. Chill to set.

When cupcakes are cooled and pudding is set. Fill a decorator bag with a long round tip ( I used a Wilton 230 Decorating Tip) and insert tip into top center of cupcake. Squeeze bag slowly until top of cupcake begins to rise from the pudding filling. Repeat with each cupcake.

I then top the "hole" with a slice of banana.

For my icing I stick with the classic Wilton buttercream with vegan substitutes. (see below)

I pipe the icing on and garnish with some graham cracker crumbs.

These have been my MOST requested cupcakes so far! Enjoy!

Buttercream Icing

1/2 c. shortening

1/2 c. buttery spread (I use Earth's Balance)

1 tsp. Vanilla extract

4 c. confectioner's sugar

4 tbsp. coconut milk

Cream butter and shortening together with mixer. Add vanilla. Gradually add sugar one c. at a time, beating well and scraping sides and bottom of bowl often. When all sugar is mixed in , add milk a tbsp. at a time (you may not need all 4 tbsp.), beating at med. speed until desired consistensy is reached.