This is How I Make Vegan Cupcakes
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This is sort of my universal cupcake – recipe. It can be adjusted to any kind of ingredients, only your imagination is the limit…
This badge makes about 12 – 16 pieces. First, I always check I have the following ingredients available: |
100 g vegetable margarine, or oil
3, 5 dl wheat flour
2 dl sugar
2 tsp baking powder
1/2 tsp baking soda
2 tsp egg replacer (this is optional, but it does make your cupcakes fancier)
First I melt the margarine and set it aside to cool. Then I mix the dry ingredients in a bowl. At this stage, it is possible to add more dry ingredients, like
1 dl cocoa powder
or
1 dl grated coconut
or
1 dl crushed nuts
if I am adding dry ingredients, I would also add 1/2 tsp baking soda. At this stage I would also add any spices that I would like to have in my cupcakes.
Then I add stuff like berries, fruits and also liquid, which could be juice, oat or soy milk or oat cream, anything that I happen to have at hand. Also soy yogurt or silken tofu can be used. The idea is that after I have added the liquid and the melted margarine / oil, the cupcake dough should be runny like a very thick pancake mix. It is important to mix the dough as little as possible, since otherwise your cupcakes will become hard and chewy. This is because of the viscosity building qualities of the wheat protein, which also of course is the reason why wheat flour makes good bread.
Then I divide the cupcake mixture into muffin forms and bake it in the oven in 200 Celsius for about 10 – 20 minutes, or until the cupcakes are nicely done.
Nice combinations
grated coconut and whole lingonberries
cocoa powder and orange juice + zest
banana, crushed pineapple and pecan nuts
cocoa powder and whole black currants
chopped dark chocolate and lemon zest
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