Aug. 20, 2011
Fat Free Whole Wheat Vegan Vanilla Cupcakes
Hi Herbies! It's Andrea, again :) I wanted to share a weekend cupcake recipe with you! I absolutely love baking; cookies, cupcakes and breads are my favorite things to make in the kitchen. When I was packing my apartment before moving to Happy Herbivore Headquarters, I got overwhelmed by the amount of STUFF (read; junk) in my apartment so I decided to take a break from packing and get into the kitchen.
I grabbed my copy of The Happy Herbivore Cookbook and turned to the page thats the most "loved"...or,ya know, slightly covered with batter stains ;) I decided to adapt HH's Strawberry Cupcakes (pg. 216) and make a tropical pineapple vegan vanilla cupcake.
Here's the recipe for the vegan vanilla cupcake that was the base of my tropical creation!
Fat Free Whole Wheat Vegan Vanilla Cupcake
2 cups whole-wheat pastry flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp fine salt
1/4 cup applesauce
1 cup raw sugar
1 cup non-dairy milk
1 tsp vanilla extract
1. Preheat oven to 350 F.
2. Grease a muffin tin or spray paper liners and set aside.
3. In a medium bowl, whisk flour, baking powder, baking soda, and salt together.
4. in a large bowl, whisk applesauce, sugar, non-dairy milk, and vanilla extract until well combined.
5. Pour dry mixture into the wet mixture in 3 to 4 batches, stirring until just combined.
6. Spoon batter into muffin cups 3/4 full and bake for 15 to 25 minutes, or until a toothpick inserted in the center comes out clean.
7. Transfer to a wire cooling rack.
8. Once the cupcakes have fully cooled, slather icing over the top.
I made a pineapple flavored glaze to top mine, and then garnished with two fresh pineapple chunks.
1 cup confectioners' sugar
1 tsp vanilla extract
3 tbsp pureed pineapple
1. Puree some fresh pineapple in a blender or food processor, it should get very watery. If you need to, add a little non-dairy milk to get a thin consistency.
2. Stir together the confectioners' sugar, vanilla extract and pureed pineapple.
3. Add more sugar to thicken the icing or add a little non-dairy milk to thin it out. It should be the consistency of a paste-like glaze.
If you don't feel like baking a dozen cupcakes, you can always make HH's Single Serving Cupcake and adapt the glaze recipe for one. Enjoy! Have a great weekend!