• Choose a category
• All
• Classic-Fiction

7. Cool cupcakes for 10 minutes in the pans. Remove to a wire rack, and cool completely before serving.

BATTER UP!

Vegan cream cheese is a real treat for vegans. Natural food stores carry brands that are nonhydrogenated and dairy free—and actually taste good! It can be used interchangeably in most any recipe calling for cream cheese.

Chocolate-Chip Banana Cupcakes

Bananas and chocolate taste so good together, especially when cinnamon is added to the batter.

Yield:

12 to 16 cupcakes

Prep time:

30 minutes

Bake time:

23 to 28 minutes

Serving size:

1 cupcake

1½ cups unbleached all-purpose

flour

1½ tsp. ground cinnamon

½ tsp. salt

½ tsp. baking soda

¼ tsp. aluminum-free baking

powder

Egg substitute for 2 large eggs

⅔ cup unbleached cane sugar

⅓ cup light brown sugar, firmly

packed

⅓ cup canola or vegetable oil

1½ tsp. pure vanilla extract

1 cup (about 2) mashed bananas

½ cup vegan semisweet chocolate

chips

1. Preheat the oven to 350°F. Line 12 to 16 muffin cups with paper cupcake liners.

2. Into a medium bowl, sift together all-purpose flour, ground cinnamon, salt, baking soda, and aluminum-free baking powder, or blend with a wire whisk.

3. In a large bowl, and using an electric mixer fitted with a paddle attachment on medium speed, mix egg substitute, unbleached cane sugar, and light brown sugar for 1 or 2 minutes or until blended. Add canola oil, vanilla extract, and mashed bananas, and mix for 1 or 2 minutes to combine, scraping down the bowl as needed with a rubber spatula.

4. Reduce speed to low, add ½ of dry ingredients, and mix to combine. Add remaining dry ingredients and vegan chocolate chips, and mix for 1 minute, scraping down the bowl, until batter is well blended.

5. Pour batter into the prepared cupcake tins, filling each cup about ¾ full. Bake cupcakes for 23 to 28 minutes or until tops spring back when lightly touched and a toothpick inserted into the center comes out clean.

6. Cool cupcakes for 10 minutes in the pans. Remove to a wire rack, and cool completely before frosting.

7. Frost with your choice of frosting (try Buttercream Frosting or Cream Cheese Frosting, recipes in Chapter 21), or double-wrap in plastic, and freeze.

BAKER’S BONUS

Instead of making full-size cupcakes, bake up a batch of mini cupcakes. Mini cupcake liners come in all colors and themes for any occasion. Reduce the oven temperature to 325°F, and bake for 12 to 18 minutes or until toothpick inserted into the center comes out clean. This recipe makes 30 to 36 bite-size cupcakes.

Confetti Cupcakes

Tender vanilla cupcakes studded with multi-colored sprinkles will bring a dash of fun to your party. They’re the perfect cupcake for kids of any age!

Yield:

20 to 24 cupcakes

Prep time:

30 minutes

Bake time:

20 to 25 minutes

Serving size:

1 cupcake

2½ cups cake flour

1 TB. aluminum-free baking

powder

½ tsp. salt

½ cup nonhydrogenated vegan

margarine, softened

1½ cups unbleached cane sugar

Ener-G Egg Replacer or Bob’s Red

Mill All Natural Egg Replacer for

2 large eggs

1 tsp. pure vanilla or almond

extract

1½ cups soy milk

7 TB. small colored organic vegan

sprinkles

1. Preheat the oven to 350°F. Line 20 to 24 muffin cups with paper cupcake liners.

2. Into a large mixing bowl, sift together cake flour, aluminum-free baking powder, and salt, or blend with a wire whisk.

3. In a separate large bowl, and using an electric mixer fitted with a paddle attachment on medium speed, beat vegan margarine and unbleached cane sugar for 1 or 2 minutes or until light. Scrape down the sides of the bowl using a rubber spatula. Add egg substitute and vanilla extract, and beat again.

4. Reduce speed to low, and add ½ of dry ingredients, alternating with ½ soy milk, until well blended. Add remaining dry ingredients and soy milk, and mix for 1 minute or only until cake batter is nice and smooth with no lumps, scraping down the sides of the bowl as needed, and being careful not