vegan cupcakes

All posts tagged vegan cupcakes

VCTOtW’s Brooklyn Brownie Cupcakes

Published March 23, 2011 by Vegan Derby Cat Party

I have often wanted to make these brownie cupcakes, but I finally got around to actually doing it! Someone brought in some little chocolate cupcakes last week at work and I got a whiff of the frosting, and had been craving it since ever since. I figured I couldn’t go wrong with VCTOtW‘s recipe. (They always come out awesome.) These also sounded interesting because they call for some not so ordinary ingredients like black cherry preserves and bourbon. The recipe makes 15 cupcakes, so you’ll need another pan (with the empties half full of water to prevent warping) or some individual silicon or foil liners as recommended. I was going to use ramekins for the extras until I found the ghost shaped foil ones that I picked up on clearance after Halloween. (totally forgot about those!) The frosting it’s paired with makes a nice amount for the topping, but not for crazy piping. (which is fine because usually it’s too much, and I don’t like fussing with piping.)

Oh! One more thing… the recipe warns to not overfill  your liners or your cupcakes will sink, but then tells you to fill them up later in the recipe. Just fill 1/2-2/3 full. (my foil ones said 1/2 full.) I read some other people’s reviews, and a lot of people had trouble with the sinking. Mine came out just fine. If you fill them 1/2 way they’ll come up to the top. 2/3 or more and they’ll muffin top.

1 prepared pan and 3 foil cupcake liners.

I dressed them up with walnuts and chocolate chips!


These were well received. Though the texture is a bit more light and fluffy than either a cupcake or a brownie. Still, tasty. (PS- They became a little moister and denser after a couple days in the fridge!) I was just expecting a more dense brownie type bottom. The frosting was a perfect brownie type frosting that sort of forms a little bit of a shell. As promised the cherry preserves and bourbon were not detectable in the finished product, though I know there’s a cherry bit or two lurking in there somewhere! Oh, and just in case you were wondering… the foil ones were pretty much the same texture as the pan ones. : )

VCTOtW’s Carrot Cake Cupcakes with Cream Cheese frosting

Published January 10, 2011 by Vegan Derby Cat Party


I’m not a big chocolate fan. I generally go for the pumpkin bread, oatmeal cookie, apple crisp, spice cake… so as you can imagine, I’ve been meaning to make these since I got the book. These are absolutely delicious! I was pretty excited about vegan cream cheese frosting, and am happy to report that sugar, butter and cream cheese still taste amazing together, even if they are vegan.

On shredding the carrots… I used the shredding disc for my food processor, and pulled the cup I needed for the recipe. Then I popped the blade in there and pulsed them down to a finer texture. This worked pretty well.

The cupcakes themselves came out really little. I noticed right away that there wasn’t as much batter as there is normally, and the cups only filled up about halfway. They puffed up a little during baking, but still stayed pretty petite. This left lots of room for the icing. Maybe a  little too much?  (they are almost half icing!) Well, the good thing about putting on too much icing, is that people who don’t like it don’t have to eat it all if they don’t want too! : ) Besides, I felt bad. I already had a bunch of icing leftover that I threw away. I left out the walnuts so that I could drop a few off to my parents. (Mom is sensitive to them.) The problem that I’m having currently is not eating them all… today.

VCTOtW Chocolate Cupcakes with PB frosting

Published January 2, 2011 by Vegan Derby Cat Party

Just showing off some cupcakes I made a few weeks ago. I’ve been cooking and baking up a storm. These are chocolate cupcakes with peanut butter buttercream frosting from Vegan Cupcakes Take Over the World.


I used light soymilk, and I think I prefer how almond milk tastes in my sweet baked goods. Other than that, they were great. The chocolate cake was moist and not too sweet. The frosting was very peanut buttery, sweet and rich. I took most of them to work and one person did think that the frosting was too sweet. I’m making the carrot cake cupcakes with cream cheese frosting next. I need to pick up some almond milk!

hint o’ coffee cookies ‘n’ cream cupcakes – red fat

Published April 2, 2010 by Vegan Derby Cat Party

i just hurried through my breakfast of edemame, tea, and a cupcake to bring you this post!  here’s taking what VCTOtW has taught me thus far, and making it a little crazy. i really wanted to try the cookies n cream cupcakes, but fear for increasing my thigh circumference has been stopping me. especially if i keep making eating the full fat versions. my disclaimer: the cupcake recipe below is a lower fat version; the frosting, however, is not.

items you will need:

2 big bowls
cupcake pan liners ( i ran out & had to make 3 out of tinfoil, as you can tell in some of the pix!)
cupcake pan
cooling rack*

*if you have one, great. i use either the other rack from my oven (if i remember to take it out before i pre-heat.) or the one from my toaster oven works really well for 12 cupcakes.

lower-fat, hint o’ coffee cookies ‘n’ cream cupcakes

1/2 c. vanilla soy yogurt
2/3 c. non-dairy milk
1/4 c. applesauce
3 tbsp. oil
3/4 c. sugar
2 tbsp. instant coffee
2 tsp. vanilla extract

1/2 c. whole wheat pastry flour
1/2 c. unbleached flour
1/4 c. cocoa powder
2 tbsp. cornstarch
3/4 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt

1 c. chopped cream filled chocolate cookies (ps- you need more finely chopped cookies for the frosting too,  about 16 altogether. throw them in the food processor to make fast work of it!)

1. make sure that your oven rack is in the center position. (*take out the other one if you need a cooling rack!) heat oven to 350* and place liners to ready the cupcake pan.

2. mix yogurt, soymilk, applesauce, oil, sugar, coffee and vanilla in a large bowl. sift flours, cocoa, cornstarch, baking powder and soda, and salt in another bowl. slowly incorporate dry ingredients into wet. once well combined, mix in chopped cookies.

3. fill liners 3/4 full, and bake for 22 minutes, or until toothpick pierced into middle comes out clean. (go clean up & make your frosting while they bake!)

4. remove cupcakes from pan & let cool on cooling rack*.

5. frost with recipe below when cooled.


1/4 c. vegetable shortening, room temp
1/4 c. vegan butter , room temp
1 3/4 c. powdered sugar, sifted
1 tsp. vanilla extract
3-4 tbsp. cooled strong coffee
1/2 c. finely chopped cookies

6 cookies, halved, for topping cupcakes, optional

cream shortening and butter together. mix in vanilla extract. add the powdered sugar in 3 additions. use 3-4 tbsp. of coffee until desired consistency is achieved. fold in finely chopped cookies. frost cooled cupcakes and put a half cookie on top for decoration if you’d like.


the coffee taste is definitely there, but it’s subtle in comparison to all the cookies ‘n’ creaminess. you cannot even tell that i made the cupcake itself lower fat. it’s got a really great light & spongy texture, but it’s not too delicate either, it can totally take that frosting. i’m going to keep using half whole wheat pastry flour in my future recipes; i really like the result, and the added nutrients.


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