Vegan Cupcakes Take Over the World

Tofulish · **Posted:** Mon Dec 10, 2012 6:10 pm

I made the gingerbread cupcakes with lemon cream cheese frosting and they were incredible. Omni approved and scarfed.

amonik · **Posted:** Tue Dec 11, 2012 7:24 am

Tofulish wrote:

I made the gingerbread cupcakes with lemon cream cheese frosting and they were incredible. Omni approved and scarfed.

I wanted to make the cream cheese frosting, but couldn't find vegan cream cheese! The two stores near me that used to carry it have removed it to make space for more lactose reduced cow cheese.

amonik · **Posted:** Wed Dec 12, 2012 2:40 am

Like I said, I loved the ginger cupcakes, but I didn't love that they are made with a lot of maple syrup. It's so expensive, and in such a spicy cake I don't think the taste is even noticeable. Do you think I could use golden treacle instead?

rhelune · **Posted:** Thu Dec 13, 2012 4:09 pm

Maple syrup smells like fenugreek, so you could probably (haven't tried it) use a cheaper syrup sweetener and add a bit of fenugreek powder.

amonik · **Posted:** Fri Dec 14, 2012 9:29 am

Hmm, I think my fenugreek is about ten years old. It's whole seeds though, so there may be some flavour left :-D. Or did you mean leaves?

mel b · **Posted:** Fri Dec 14, 2012 9:32 am

Has anyone turned the Chai cake recipe into a layer cake? I've had success with the regular chocolate one, but didn't know if all were as easily converted. My brother has requested it for his birthday cake- exciting!

rhelune · **Posted:** Fri Dec 14, 2012 9:47 am

amonik wrote:

Hmm, I think my fenugreek is about ten years old. It's whole seeds though, so there may be some flavour left :-D. Or did you mean leaves?

Not leaves, seeds. Whole seeds should have retained some aroma. I suggest you sift them after grinding. I need to sift even my ground flax seeds when using them in baking.

fruitbat · **Posted:** Sat Dec 15, 2012 12:55 pm

amonik wrote:

Like I said, I loved the ginger cupcakes, but I didn't love that they are made with a lot of maple syrup. It's so expensive, and in such a spicy cake I don't think the taste is even noticeable. Do you think I could use golden treacle instead?

I used light muscovado sugar in mine. I didn't even need to adjust the liquid content (I added it with the other liquid ingredients and stirred until mostly dissolved) but you can always add an extra splash of milk if you need to. I wouldn't use fenugreek even if fake maple flavour is often made from fenugreek seeds...

amonik · **Posted:** Tue Dec 18, 2012 3:35 am

fruitbat wrote:

amonik wrote:

Like I said, I loved the ginger cupcakes, but I didn't love that they are made with a lot of maple syrup. It's so expensive, and in such a spicy cake I don't think the taste is even noticeable. Do you think I could use golden treacle instead?

I used light muscovado sugar in mine. I didn't even need to adjust the liquid content (I added it with the other liquid ingredients and stirred until mostly dissolved) but you can always add an extra splash of milk if you need to. I wouldn't use fenugreek even if fake maple flavour is often made from fenugreek seeds...

I'll probably try them with plain old ljus sirap.

Tofulish · **Posted:** Tue Dec 18, 2012 8:13 am

Thanks for the muscovado tip! Do you just sub 1 cup for the 1 cup of maple? I agree that you can't taste the flavor at all (esp when you load the cupcakes up with crystallized ginger.

Amonik, what is ijus sirap?

fruitbat · **Posted:** Tue Dec 18, 2012 8:36 am

Tofulish wrote:

Thanks for the muscovado tip! Do you just sub 1 cup for the 1 cup of maple? I agree that you can't taste the flavor at all (esp when you load the cupcakes up with crystallized ginger.

Amonik, what is ijus sirap?

I think I did a 1:1 sub, but didn't really pack down the sugar. Ljus sirap is Swedish golden syrup made from sugar beet.

Angelina · **Posted:** Tue Dec 18, 2012 11:32 am

Would anyone be so kind as to list the ingredients for almond/apricot cupcakes for me? I am going to bring them for a potluck at work on Friday, and I need to do my shopping today. I have almond meal...I know I need apricot jam. Anything else?

fruitbat · **Posted:** Tue Dec 18, 2012 11:42 am

Angelina wrote:

Would anyone be so kind as to list the ingredients for almond/apricot cupcakes for me? I am going to bring them for a potluck at work on Friday, and I need to do my shopping today. I have almond meal...I know I need apricot jam. Anything else?

Here

Angelina · **Posted:** Tue Dec 18, 2012 11:45 am

fruitbat wrote:

Angelina wrote:

Would anyone be so kind as to list the ingredients for almond/apricot cupcakes for me? I am going to bring them for a potluck at work on Friday, and I need to do my shopping today. I have almond meal...I know I need apricot jam. Anything else?

Here

Thank you!!

baps · **Posted:** Wed Dec 19, 2012 6:31 am

Blueberries wrote:

I just use Pure, icing sugar and the tiniest amount of milk. Tried with trex but it always just ends up being lumpy, not a good quality in buttercream :/

If you mash it really well it shouldn't go lumpy! Also, I usually switch to an electric beater when all the sugar is mixed in to whip it up a bit and that usually gets it really smooth.

cometgirl21 · **Joined:** Mon Dec 17, 2012 2:49 pm **Posts:** 5

So I'm making the Crimson cupcakes tomorrow and I have a question. I was looking for superfine/castor sugar in the store and could not find it. Would powdered sugar work for the frosting?

almiratanner · **Posted:** Fri Dec 21, 2012 5:16 pm

I made the gluten freedom chocolate cupcakes and they turned out really well. I was super nervous because the batter looked very runny (I had to ladle it into the liners), but I baked them for 20 minutes and they were just fine.

creep · **Posted:** Sun Dec 23, 2012 8:30 am

holy shiitake, tiramisu cupcake heaven! I made them for my mom's birthday, and everyone raved about them. I was a little intimidated by the recipe, but it wasn't bad at all.

rohai · **Posted:** Sun Dec 23, 2012 9:45 am

I just made the gingerbread cupcakes with lemon buttercream for this first time. Delicious! I wanted to make the lemon cream cheese frosting but both stores I sometimes find Tofutti at we're out of it.

Cgvegan · **Joined:** Sat Jun 30, 2012 1:35 am **Posts:** 452

This book is on it's way to me, and just today I've been asked to make a chocolate cake for a friend. Would I be able to use a cupcake recipe but bake it in a cake tin? If so what do you think I would need to change (other than a longer slower bake...)?

monou · **Posted:** Mon Jan 21, 2013 4:49 pm

My nieces and I made the Golden Vanilla and the S'mores cupcakes yesterday. My mother-in-law put up a big fuss about grocery store cupcakes being so much easier and cheaper and nicely decorated, but do it anyway since I have to take them to work but don't ask the kids what kind they want because then they'll keep asking you to make more etc...

Pulled them out of the oven right before me and the hubby went car shopping. Told the kids not to touch them until we got back, since we still had to decorate the s'mores cupcakes. When we got back, the older niece whispered to me, "Mama (grandma) ATE A GOLDEN VANILLA CUPCAKE AND LIKED IT!"

Yep, thank you VCTOTW, Isa, and Terry. My mom-in-law made me make another batch when we got home so she could see how to make them. <3 Vegan cupcakes: bringing mother- and daughter-in-laws closer everywhere.

bookwormbethie · **Posted:** Mon Jan 21, 2013 4:54 pm

Cgvegan wrote:

This book is on it's way to me, and just today I've been asked to make a chocolate cake for a friend. Would I be able to use a cupcake recipe but bake it in a cake tin? If so what do you think I would need to change (other than a longer slower bake...)?

that's exactly what i plan on doing with the cupcake recipes. i plan to bake in an 8" square pan for probably 20-25 minutes. i plan on leaving the oven temperature the same.

masuphl · **Joined:** Mon Dec 20, 2010 3:27 pm **Posts:** 525

monou wrote:

My nieces and I made the Golden Vanilla and the S'mores cupcakes yesterday. My mother-in-law put up a big fuss about grocery store cupcakes being so much easier and cheaper and nicely decorated, but do it anyway since I have to take them to work but don't ask the kids what kind they want because then they'll keep asking you to make more etc...

Pulled them out of the oven right before me and the hubby went car shopping. Told the kids not to touch them until we got back, since we still had to decorate the s'mores cupcakes. When we got back, the older niece whispered to me, "Mama (grandma) ATE A GOLDEN VANILLA CUPCAKE AND LIKED IT!"

Yep, thank you VCTOTW, Isa, and Terry. My mom-in-law made me make another batch when we got home so she could see how to make them. <3 Vegan cupcakes: bringing mother- and daughter-in-laws closer everywhere.

Love this story! Sounds like my family. :)

scally45 · **Posted:** Fri Jan 25, 2013 5:59 pm

OMG OMG OMG - have just made the mexican hot chocolate cup cakes - BEST I've ever made/tasted - and I though the rum and raisin, green tea, and mojito cupcakes rocked!

These are soooooo good.

creep · **Posted:** Fri Jan 25, 2013 7:05 pm

Cgvegan wrote:

This book is on it's way to me, and just today I've been asked to make a chocolate cake for a friend. Would I be able to use a cupcake recipe but bake it in a cake tin? If so what do you think I would need to change (other than a longer slower bake...)?

I always end up at this post when I'm trying to convert cupcakes to cake:

viewtopic.php?p=342310#p342310

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Vegan Cupcakes Take Over the World

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