Vegan Cupcakes for Two

Posted by on Jun 17, 2011 in food, happiness, recipe, vegan | 21 comments

Just the other day I told myself I wasn’t going to eat ice cream again for the third night in a row because it was simply getting out of hand. I mean, I have to draw the line somewhere.

So, naturally, I made cupcakes for dessert instead.

I don’t, however, like that baking typically yields a dozen goodies that, after consuming the majority of, my thighs are left to reckon with.

So, rather cleverly, I slimmed the original recipe way down until I had a nice little batter for two cupcakes.

Not twelve.

And in the end, the cupcake for two recipe served its purpose well.

One for me, and one for the hubs.

I made it vegan just for the heck of it. And also because grandma Dana has to watch her dairy intake. Waaah waaaaah.

 

Vegan Vanilla Cupcakes for Two

adapted from food.com

Ingredients

1/4 cup soymilk (I used vanilla)
1/4 teaspoon lemon juice
1/4 cup AP flour
1 teaspooon cornstarch
1/8 teaspoon baking powder
1/8 teaspoon baking soda
pinch salt
2 tablespoons margarine or 1 tablespoon canola oil
2 tablespoons sugar
1/3 teaspoon vanilla
equal dashes almond and vanilla extract

Directions

Preheat oven to 350* and line muffin pan with paper liners. Whisk the soy milk and the lemon together and let sit a few minutes.

IF USING MARGARINE: Sift the flour, cornstarch, baking powder, baking soda and salt into a large bowl and mix. In a separate large bowl,use a handheld mixer at medium speed to cream the margarine and sugar for about 2 minutes until light and fluffy, but don’t beat past 2 minutes. Beat in the vanilla and other extract, if using, alternate beating in the soy milk mixture and the dry ingredients, stopping to scrape the sides of the bowl a few times.

IF USING OIL: Beat together the soy milk mixture, oil, sugar, vanilla, and other extracts, if using, in a large bowl. Sift in the flour, cornstarch, baking powder, baking soda and salt and mix until no large lumps remain.

Fill cupcake liners 2/3 of the way and bake for 10-15 minutes until done. A toothpick will come out clean when ready. Transfer to a cooling rack and cool completely before frosting.

Then, frost away!

‘Buttercream’ Frosting

adapted from dairyfreecooking

Ingredients

1/4 – 1/3 cup earth balance (or other non-dairy margarine)
3/4 – cup confectioners’ sugar
1/2 t. vanilla extract
splash of soy milk

Directions

In a mixing bowl using an electric hand mixer, cream the ‘butter’ until fluffy as best you can. Add the confectioners sugar gradually, beating at a low speed until well combined. Turn up the speed to medium high, add the remaining ingredients, and beat until the mixture is smooth and creamy. Scoop into a piping bag or plastic bag (which you can cut the corner off of) and chill slightly before using to frost the cupcakes.

Cakey, vanilla-y, sweet, lots of frosting. Everything a [vegan] cupcake should be, no?

Do try these, won’t you? And if you do, don’t forget the sprinkles.

They’re kind of a big deal.

21 Comments

  1. Such darling cupcakes! Love the frosting & sprinkles :)

  2. So cute! I love the sprinkles.

    ..and the fact that you successfully made two cupcakes. When I slim down recipes, disaster awaits.

  3. Those are so cute! I love the “for two” recipes, just enough to satisfy that sweet tooth!

  4. wow, these seriously look PERFECT! I literally just slab some frosting on there, but yours is flawless! Totally makes me want a cupcake more than when I make them! And I love the blue color with the sprinkles :)

  5. These looks beautiful and fabulous! I must try them:) I love that they are vegan because I’ve been lowering my dairy consumption also!

  6. These look so great! I really need to trim down my dessert recipes to just a couple servings…I think my subconscious really wants me to make a ton so I can eat them all!

  7. beautiful cupcakes!! And making just two is BRILLIANT…I’m the only one who likes sweets at this house, so my skinny jeans thank you.

  8. On a side note, you did a great job photographing these little dudes. You could make some moolah in the food photography biz, I’d say.

    • Food photography? That would be a dream career…

  9. so freakin cute!!! and awesome photography skills :)

    PS- you’ve become one of my blogging role models haha .. might sound weird but i think you’re pretty awesome/real

    • Shelley, you are so stinkin’ sweet. Thank you for leaving such a lovely comment and the encouraging words. I love that you consider me a “role model” of some sort. Makes me feel like I’m doing something right!

  10. Sooo yummy hope you dont mind I stuck my finger in the frosting on the screen stole a little taste such a flavor burst, awsome job!! Then went and had some ice cream. to top off my behavior!

  11. The cupcakes look DELICIOUS! Party on a plate….of course I would have to eat both because I’m eating for 2 : ) Great job sister!

    • Eat for two while you can! Only 20-some days left til the little guy arrives, then it’s back to one :D.

  12. Thanks for posting this! I also struggle with not wanting to bake something that yields WAY too much for little old me. I think my coworkers are beginning to despise me for always bring in goodies! :)

    These look beautiful and delish!

  13. Just looking at those cupcakes make me happy!!!
    They remind me of a kid’s birthday party!

  14. This makes me really want a cupcake now!! Awesome pictures!!

  15. those are freakin adorable!

  16. You are so cute! I cant believe you maked and frosted 2 cupcakes.

  17. these just blew my mind. sans frosting add choc chips = one happy girl.

    • whoop whoop – another recipe success!