Who has a good vegan cupcake recipe?

Question

I need one with ingredients that I (an omnivore) will have in my house, because I need them by tomorrow! They don't have to be strictly vegan, the girl I'm making them for does eat dairy but no meat or eggs. Thanks a ton.

Answer 1

I made these over the weekend and they were great.  I don't know if you have any coconut on hand, but there are no special vegan ingredients here.  They are from Vegan with a Vengeance.

Cupcakes:

1 cup all-purpose flour

1/2 tsp baking powder

1/2 tsp baking soda

1/4 cup canola oil

1 cup coconut milk (we used lite)

2/3 cup sugar

1 tsp vanilla extract

1 cup unsweetened shredded coconut

Frosting:

1/4 cup nonhydrogenated margarine at room temperature

1/4 cup coconut milk

1 tsp vanilla extract

2 cups icing sugar, sifted

1 cup unsweetened coconut

Bake the cupcakes: Preheat oven to 350 degrees Fahrenheit. Line a twelve-muffin tin with paper liners, set aside. Sift together the flour, baking powder, and baking soda. In a separate bowl combine the oil, coconut milk, sugar, and vanilla. Pour the dry ingredients into the wet and mix until smooth. Fold in 1 cup of unsweetened coconut. Fill each muffin tin about two-thirds full. Bake at 350 degrees Fahrenheit for 20-22 minutes; the cupcakes should be slightly browned around the edges and spring back when touched. Remove them from the muffin tin and place on a cooling rack.

Make the frosting: Cream the margarine until light and fluffy. Add the coconut milk and vanilla and combine. Add the sifted icing sugar and mix until smooth (use an electric mixer unless you're a m*******t). Add the unsweetened coconut and combine. Refrigerate until ready to use.

Frost when the cupcakes have completely cooled. You can sprinkle a little more unsweetened coconut on top if you like, or put a berry on them for a little colour.

Answer 2

A good mix(if you hate making things from scratch) is from CherryBrook Kitchens- they are dairy free, egg free and nut free(also have gluten free mixes as well)

Answer 3

Basic (Vegan) Chocolate Cupcake

Ingredients

    * 1 cup soy milk

    * 1 teaspoon apple cider vinegar

    * 3/4 cup sugar

    * 1/3 cup canola oil

    * 1 teaspoon vanilla extract

    * 1/2 teaspoon almond extract, chocolate extract, or more vanilla extract

    * 1 cup all-purpose flour

    * 1/3 cup cocoa powder

    * 3/4 teaspoon baking soda

    * 1/2 teaspoon baking powder

    * 1/4 teaspoon salt

Instructions

   1. Preheat oven to 350°F and line a muffin pan with paper or foil liners.

   2. Whisk together the soy milk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add the sugar, oil, vanilla extract, and other extract, if using, to the soy milk mixture and beat until foamy. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Add in two batches to wet ingredients and beat until no large lumps remain (a few tiny lumps are OK).

   3. Pour into liners, filling 3/4 of the way. Bake 18 to 20 minutes, until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely.

Buttercream frosting:

Ingredients

    * 1/2 cup shortening

    * 1/2 cup margarine

    * 3 1/2 cups powdered sugar

    * 1 1/2 teaspoons vanilla extract

    * 1/4 cup plain soy milk or soy creamer

Instructions

   1. Beat the shortening and margarine together until well combined and fluffy. Add the sugar and beat for about 3 more minutes.

   2. Add the vanilla and soy milk, and beat for another 5 to 7 minutes until fluffy

Variation: Cookies ‘n’ Cream Cupcakes (pictured): Mix into cupcake batter 1 cup (about 10 cookies; chop first, then measure) of coarsely chopped vegan chocolate cream-filled sandwich cookies, like Newman-O’s or Oreos. Bake as directed.

More:

http://vegweb.com/index.php?board=495.0

http://www.recipezaar.com/recipes.php?ca...

http://consciouskitchen.blogspot.com/sea...

Vegan Cupcakes Take Over the World

http://astore.amazon.com/thvebl-20/detai...