Cupcakes For My Cupcake

My husband, Desi, loves cupcakes. So last week, for his birthday, I surprised him with these Golden Vanilla Cupcakes with a Chocolate Ganache Frosting.

Given how delicious these are, it is almost surprising how easy they are to make. And they are, of course, completely vegan.

I thought these up also partly for Madhuram’s creative egg replacement event. Her egg substitute for this month is egg replacer powder.

I usually use a small amount of cornstarch in my cupcakes to help bind them, but the egg replacer, which is basically a mixture of various kinds of starches, worked very well as a substitute. ( I just realized as I wrote this that the egg replacer here is a substitute for a substitute. Hilarious!)

Ok, time to stop the prattle and get on with the recipe. I am also sending this out to Alka for her thoughtful event, Just for You, because this cupcake was made for my most special guy.

Thanks, Madhuram and Alka, for hosting these lovely events.

Golden Vanilla Cupcakes with Chocolate Ganache Frosting


1 1/4 cups all-purpose flour

1 tbsp egg replacer powder

1 cup almond or soy milk

1 tsp balsamic vinegar

1/4 tsp baking powder

1/2 tsp baking soda

Pinch of salt

1/3 cup canola oil

3/4 cup turbinado sugar

1 tbsp vanilla extract

Mix together the almond or soy milk and vinegar and set aside for five minutes to curdle.

In a bowl, sift together the flour, egg replacer powder, baking soda, baking powder, and salt.

In a separate bowl, mix the oil, sugar, almond/soy milk mixture and vanilla until the mixture is smooth.

Add the flour gradually, beating until it is thoroughly incorporated.

Line a muffin or cupcake pan with cupcake liners and fill each liner with the cupcake batter about 2/3rds full. I get about 10 cupcakes from this recipe.

Bake 20 minutes at 350 degrees or until a toothpick inserted in the center of a cupcake comes out clean.

Place on a rack to cool thoroughly before removing the cupcakes to frost.

Chocolate Ganache Frosting


1/4 cup almond milk

1/2 cup unsweetened vegan chocolate chips

2 tbsp confectioners’ sugar

2 tbsp maple syrup

Heat the almond milk to a simmer, then take off the heat.

Add the chocolate chips and stir until you have a smooth ganache. Add the sugar and maple syrup and stir in thoroughly.

Allow the ganache to cool thoroughly before frosting the cupcakes.

The ganache will be gooey at the beginning, but it will firm up after a few minutes.


(C) All recipes and photographs copyright of Holy Cow! Vegan Recipes.

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  1. says

    My oh my! I’m going to try these ASAP. Last week I tried 2 vegan vanilla cake recipes and I was not at all satisfied. For one I was able to smell vinegar and soy milk and it was gooey.

    Vaishali have you experienced this gooey thing with soy milk? I have not baked with almond milk. Is it preferable than soy?

    Thank you very much for the sweet entry.

  2. says

    Karma, LG, Thanks ladies.

    Madhuram, Thanks. About the vinegar-soy milk question, I use only about a tsp of vinegar to about a cup of soy/almond milk, and usually go with balsamic or apple cider which taste less acidic and are less harsh-smelling, in my opinion, than regular vinegar. As for the almond/soy-milk question, I just use what I have on hand and I don’t see any discernible difference in the final results.

    Vij, Thanks very much: that’s really kind of you.

    Vibaas, Cham, Shreya, Priya, Sunshinemom, Happy, Gita, Vidhas, Soma: Thanks very much!

    Chitra, Thanks, and welcome!

  3. says

    hi vaishali i am really curious about using cornflour in cakes? i don’t know where to get egg replacer powder, it maybe available but because cornflour is more widely available i will be more interested in using it.the cupcakes do look very nice.i noticed you have some more vegan cupcake recipes up i’ll be back for some.

  4. says

    I love the addition of balsamic vinegar. It’s such a nice touch.

    Your cupcakes look gorgeous! It must have been such a nice treat for your husband.:)

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