Vegan Cupcakes Have Taken Over The World
43 
May 23, 2011 ‹ newer older ›
Shhhh....don't tell ANYONE (except all of your friends). Chocolate cupcakes can be delicious without any.....
butter or eggs!
Seriously, these are moist, chocolately, and VEGAN. I know it is hard to believe, but these are some WAY yummy cupcakes (and I KNOW cupcakes).
If found this recipe in Vegan Cupcakes Take Over the World by Isa Chandra Moskowitz and a whole bunch of other recipes that don't use dairy or eggs to make cupcakes.
How does she replace them? In this recipe, she uses soy milk and canola oil and therefore there is almost zero saturated fat (not zero fat!) in the cupcakes. Now, this doesn't mean that you can eat them all day.
These cupcakes are still TREATS at 158 calories a cupcake, but people with dairy or egg allergies can eat them.
The recipe below was "idiot proof" and a bit easier than a regular cupcake recipe. When I tasted the batter, I couldn't taste the vegan difference. Honestly, these work (and without any egg substitute).
Now you may be wondering, "What about the frosting?" Well, I am super LAZY so I just put 1/2 fresh strawberry on the cupcake for decoration.
But, Isa has a bunch of different frosting recipes featuring margarine and powdered sugar (as well as other butter substitutes). I didn't try them because (as I said before) I am lazy.
The publisher is giving away a copy of the book to a lucky Snack Girl reader.
Please comment below on your ideas on how to make cupcakes healthier to enter.
printYour Basic Chocolate Cupcake Recipe
Excerpted from the book Vegan Cupcakes Take Over the World by Isa Chandra Moskowitz and Terry Hope Romero, published by Da Capo Lifelong, a member of the Perseus Books Group. Copyright © 2006. www.dacapopresscookbooks.com
(makes 12 cupcakes)
1 cup soy milk
1 teaspoon apple cider vinegar
3/4 cup granulated sugar
1/3 cup canola oil
1 teaspoon vanilla extract
1/2 teaspoon almond extract, chocolate extract, or more vanilla extract
1 cup all-purpose flour
1/3 cup cocoa powder, Dutch-processed or regular
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1. Preheat oven to 350F and line muffin pan with paper or foil liners.
2. Whisk together the soy milk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add the sugar, oil, and vanilla extract, and other extract, if using, to the soy milk mixture and beat till foamy. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Add in two batches to the wet ingredients and beat till no large lumps remain (a few tiny lumps are okay).
3. Pour into liners, filling three-quarters of the way. Bake 18 to 20 minutes, until a toothpick inserted into the center comes out clean. Transfer to cooling rack and let cool completely.
158 calories, 6.8 g fat, 23.2 g carbohydrates, 2.3 g protein, 1.2 g fiber, 141 mg sodium, 4 PointsPlus
Vegan Cupcakes Take Over the World: 75 Dairy-Free Recipes for Cupcakes that Rule
$15.95 $10.85
Vegan Cookies Invade Your Cookie Jar: 100 Dairy-Free Recipes for Everyone's Favorite Treats
$17.95 $11.40
What will I win?
A copy of Vegan Cupcakes Take Over the World by Isa Chandra Moskowitz.
How do I enter?
Comment below on your ideas for healthier cupcakes.
Additional Ways To Enter:
- Follow Snack-Girl on FaceBook. Comment on the FB page on your healthier cupcakes.
- Follow Snack-Girl on Twitter and Tweet this post (use the Tweet Button in the Share Box at the top of this post).
Snack-Girl can follow and count all the additional entries using magical website tools.
Am I eligible to enter?
This giveaway is offered to US and Canadian residents only.
When do I find out if I am the winner?
The winner will be announced on May 30th, 2011. You will have 2 weeks to e-mail us back with your home address so we can mail the prize.
Want to read about snacks?
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Healthier Brownies With A Secret Ingredient
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First 20 Comments: [ see all 43 ]
I have really loved sneaking in veggie and fruit purees into my recipes since I have a picky eater. I haven't tried sneaking one into a cupcake, but have tried it with cookies and cut back on the butter. I'll have to give it a try!
megrcam51 on May 23, 2011
I like replacing the oil and eggs with canned pumpkin. The cupcakes turn out very moist!
Amye on May 23, 2011
These look great! Swapping a little bit of the flour for whole wheat flour or oats would be a way to boost the "healthy" factor. The strawberries on top are a nice touch. Thanks for posting!
Julie on May 23, 2011
I love both of those cookbooks! I make cupcakes healthier by using pumpkin instead of oil and eggs.
Emmy Smith on May 23, 2011
THIS COULD BE SO MUCH HEALTHIER...
Kathryn on May 23, 2011
I became Vegan about 9 mos ago and love when I can have little splurges like this :-) I am a HUGE Spelt Flour user and I use diced dates or prunes in my batter for extra flavor and moisture! Yummy
Tywana on May 23, 2011
When ever I make boxed cakes or cupcakes instead of adding any oil, eggs or butter I just add a can of diet soda. I really don't know how that cuts down on calories but I do know that as someone who can't eat sugar I can eat these. They are super moist and delicious!
That said.. I have had vegan cupcakes and LOVE them. I have always wanted a copy of the book to make my own from scratch that wont be so fatty and heavy.
Christine Alger on May 23, 2011
sounds like a great kid proof recipe! :) love the idea of replacing pumpkin for oil!! genius!
jenna on May 23, 2011
You know I'm all about the vegan baking!
I have started adapting old stand-by recipes with egg replacer powder-it not only takes care of the egg allergy, it cuts down on the calories and cholesterol...without affecting the final product. It's been a life saver! Birthday cupcakes anyone? :)
Brandy on May 23, 2011
I adore this cookbook (and if I win, this copy will go to a very good home). I have made these several times - usually with the chocolate mousse-ish tofu-based frosting (which has freaked out many non-vegetarians who say "This is delicious? THIS IS TOFU?"). Isa improved cupcakes so I don't have to! ;)
Marla on May 23, 2011
I love this book! It is perfect for baking with kids (no raw egg), excellent cupcakes and easy to make. I make them as mini cupcakes. A nice way to do it if you want a smaller snack.
Lyn on May 23, 2011
I've used both the fruit/veggie puree and whole wheat flour tricks - both work great.
Megan on May 23, 2011
I add a can of pureed black beans instead of oil, butter or eggs to brownie mixes or chocolate muffins. For others I use applesauce with great results. Also started using white whole wheat flour and it tastes great!
Trish U on May 23, 2011
These sounds Fab! Can't wait to try them!
Cathier on May 23, 2011
Try 1 Tbsp. ground flax seed mixed in 3 Tbsp. water (hot works best) for 1 egg.
To the total recipe, this will add 2g fiber and 1597mg Omega-3 fatty acids and 414mg Omega-6 fatty acids. Omega-3 fatty acids have been shown to reduce inflammation and may help prevent chronic diseases such as heart disease and arthritis. Omega-6 fatty acids help stimulate skin and hair growth, maintain bone health, and regulate the metabolism and reproductive system.
Both may also be particularly important for brain and cognitive health.
Melanie Clark on May 23, 2011
I avoid canola oil period! I also avoid soy products. I would use almond milk if I was trying to go vegan. I also use real organic applesauce as a replacement for oil and for part of the sugar. It's already sweet enough!
Cristina @ An Organic Wife on May 23, 2011
Adding wheat germ is a good way to make baked goods healthier.
mary a. on May 23, 2011
The best recipe I ever found for cupcakes is just a cake mix and a cup of pumpkin, not pumpkin mix. Any flavor of cake mix add the pumpkin and cook in 350 degree oven. These are wonderful and cheap to make. I like mini cupcakes and no icing required.
swtargal on May 23, 2011
I have been experimenting with replacing the sugar in cupcakes with stevia. I also make a great cupcake icing using whipped cream cheese and french vanilla flavored stevia. It tastes fantastic!
Julie R on May 23, 2011
Amie on May 23, 2011