Tag Archives: cupcakes

Cookies & Cream Mini Cupcakes

Ingredients – Cupcakes

  • 1¼ Cups All-Purpose Flour
  • ½ cup plus ⅓ Cup Cane Sugar
  • 1 teaspoon Baking Soda
  • ½ teaspoon Salt
  • 4 oz. Banana 
  • 4 oz. Vanilla Almond Milk
  • 20 g Crushed Oreos
  • ⅓ cup Coconut Oil
  • 2 Tablespoons Apple Cider Vinegar

Ingredients – Frosting

  • 8 tbsp All-Vegetable Shortening
  • 1/3 cup Powdered Sugar (or finely ground cane sugar)
  • 2 tbsp Vanilla Almonf Milk
  • 1 tsp Caramel Extract

Directions

Preheat your oven for 350F. In a large bowl, whisk together. 1 1/4 cups all-purpose flour, 1/2 cup + 1/3 cup  cane sugar, 1/2 tsp salt. Mash up the 4 oz banana and add it to the dry mix with 4 oz vanilla almond milk and 2 tbsp apple cider vinegar (trust me). At the last minute mix in 1 tsp baking soda then the 20 g crushed Oreos. Be quick due to the chemical reaction. Pour into mini cupcake liners and evenly divide batters. Bake 18-20 minutes until the tops are slightly golden. For the frosting just mix it all together and transfer to a piping bag. I let mine cool in the fridge overnight and pipe it on the cupcakes just before serving. I also topped them with some more crushed Oreos. 

Adapted from my earlier post: Vegan Cupcakes – 2 ways

Vegan Cupcakes 2-ways


Ingredients – Peanut Butter Cupcakes:

  • 1¼ Cups All-Purpose Flour
  • ½ Cup plus ⅓ Cup Cane Sugar
  • 1 teaspoon Baking Soda
  • ½ teaspoon Salt
  • 8 oz. Apple 
  • 90 g Peanut Butter Chips
  • ⅓ Cup Coconut Oil
  • 2 Tablespoons Apple Cider Vinegar

Ingredients – Strawberry Cupcakes:

  • 1¼ Cups All-Purpose Flour
  • ½ Cup plus ⅓ Cup Cane Sugar
  • 1 teaspoon Baking Soda
  • ½ teaspoon Salt
  • 5 oz. Apple 
  • 3 oz. Strawberries
  • ⅓ Cup Coconut Oil
  • 2 Tablespoons Apple Cider Vinegar

Ingredients – Frosting:

  • 1 Cup Vegetable Shortening 
  • 1½ Cups Cane Sugar, powdered
  • ¼ Cup Coconut Water, as needed
  • ½ teaspoon Butter Extract
  • Sprinkles, for decoration

Directions: 

Preheat your oven for 350F. In a big bowl, whisk the dry ingredients together. In another bowl, mix the wet ingredients together. Then pour the wet ingredients into the dry and mix just until the batter just comes together, don’t over mix it or your cupcakes will be sad cakes. Pour into a silicone mold and evenly divide batters. Bake 18-20 minutes until the tops are slightly golden.

To make the frosting, mix all the ingredients together with a hand mixer. Wait until the cupcakes are cooled completely before frosting. Use a piping bag, a butter knife or just a plastic bag with a small hole cut in the corner to frost your cakes. Top with sprinkles for decoration.

Adapted from: The best vegan cupcakes

Reunion Cupcakes

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Ingredients

Cupcakes:
1C Old Fashioned Oats
1/2C Hershey’s Cocoa – Natural Unsweetened Powder
24t (1/2C) Xylosweet – Plant Sourced Sweetener
1t Baking Soda
1t Baking Powder
5 Small Bananas
3 Large Eggs
1/2C Sweetened Fancy Flake Coconut
Frosting:
12t (1/4C) Xylosweet – Plant Sourced Sweetener
1T Hershey’s – Unsweetened Cocoa Powder
4T Peanut Butter
5 oz Sweet Potato

Directions

In a VitaMix, grind 1C old fashioned oats into a flour and pulse in 1/2C cocoa powder, 24t (1/2C) xylosweet, 1t baking soda, 1t baking powder and pour into a large bowl. Then, blend 5 small bananas and 3 large eggs. Slowly mix into flour with 1/2C sweetened coconut flakes. Line cupcake tins with 14 cupcake liners. Pour in batter and bake at 350 for 35 minutes.
For the frosting, blend together 12t (1/4C) xylosweet, 1T cocoa powder, 4T peanut butter and 5 oz sweet potato. Allow cupcakes to cool completely and apply frosting.

Makes: 14 cupcakes

Serving Size: 1 cupcake (w/frosting)

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Dark Chocolate Spelt Cupcakes

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Ingredients

1 Medium Golden Delicious Apple
4 Large Eggs (whole)
1/2C Coconut Oil
1/3C Honey
1T Instant Espresso Powder
3T Hershey’s Special Cocoa Powder
1/2C Spelt Flour
1t Vanilla Extract
1/2t Baking Powder
1/2t Baking Soda
4T Sunspire Unsweetened Carob Chips

Directions

In a VitaMix, blend 1 medium golden delicious into applesauce. Add 4 large eggs (whole), 1t vanilla extract, 1T instant espresso powder, 1/2C (8T) coconut oil, 1/3C (5.3T) honey. In a large bowl, whisk together 3T cocoa powder, 1/2C spelt flour, 1/2t baking soda and 1/2t baking powder. Slowly mix wet into dry. Grease muffin tins with coconut oil (or use cupcake liners) and pour batter in. Disburse 1t Sunspire unsweetened carob chips into each cupcake. Bake at 350F for 35 minutes.
Adapted from: A Girl Worth Saving’s Gluten-Free Coconut Flour Brownies

Makes: 12 cupcakes

Serving Size: 1 cupcake (without frosting)

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Casein Frosting
Ingredients

1 scoop ON Cookies & Cream Casein
3-4T Greek Yogurt
Water to desired consistency

Directions

In a bowl, mix 1 scoop Cookies & Cream Casein with 3-4T Greek Yogurt. Add water to desired consistency. I ate all the frosting in one sitting… What can I say, I needed the protein 😜