Golden, delicious vegan vanilla cupcakes with a gooey, yummy chocolate ganache frosting.
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 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 hope you try these vegan vanilla cupcakes — they’re really delicious, and super easy to make. A win-win!
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More recipes from the blog to try:
Vegan Blueberry Buttermilk Bundt Cake
Vegan Carrot Cupcakes
Irish Cream Cupcakes
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Vegan Vanilla Cupcakes with Chocolate Ganache
Ingredients
For the cupcakes:
- 1 1/4 cups all purpose flour
- 1 tbsp egg replacer powder
- 1 cup nondairy milk
- 1 tsp balsamic vinegar
- 1/4 tsp baking powder
- 1/2 tsp baking soda
- Pinch of salt
- 1/3 cup vegetable oil
- 3/4 cup turbinado sugar
- 1 tbsp vanilla extract
For the chocolate ganache frosting:
- 1/4 cup nondairy milk
- 1/2 cup chocolate chips
- 2 tbsp powdered sugar
- 2 tbsp maple syrup
Instructions
Make the cupcakes:
- 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.
Make the frosting:
- 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.
Nutrition
(C) All recipes and photographs copyright of Holy Cow! Vegan Recipes.
DJ Karma says
January 27, 2009 atI really want a cupcake right now!! 🙂
LG says
January 28, 2009 atOh my! those cup cakes look gorgeous
Madhuram says
January 28, 2009 atMy 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.
Vij says
January 28, 2009 atTempting cupcakes!
Trail back girlie! i have somethin for ya in my blog.
Vibaas says
January 28, 2009 atthey look so pretty 🙂
Cham says
January 28, 2009 atI baked some vanilla cupcake yest but not vegan , it love ur gorgeous frosting!
Shreya says
January 28, 2009 athi Vaishali, they are so beautiful. Such a lovely birthday gift, belated wishes to Desi! Perfect entries for the events:-)
Priya says
January 28, 2009 atGorgeous Cupcakes..love the delicious frosting over them…
Sunshinemom says
January 28, 2009 atThe ganache looks too good to be left on screen!! I am sure one cupcake was happy about the other:)
Happy cook says
January 28, 2009 atYou do make such fabulous vegan cakes and this one just looks super delicious.
Gita's Kitchen says
January 28, 2009 atThe cupcakes look gorgeous, chocolate ganache frosting, yum!
vidhas says
January 28, 2009 atLooks awesome and i have grabbed one for me 😉
Soma says
January 28, 2009 atHappy Birthda! . & what lovely cupcakes, esp. becoz. its right from the heart:-)
Chitra says
January 29, 2009 atOh,fantastic cup cakes!!Want to taste it now:)do visit my blog at ur free time:)will feel happy..
Vaishali says
January 29, 2009 atKarma, 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!
Curry Leaf says
January 29, 2009 atBelated Birthday wishes to your hubby.I am yet to try energ.These are perfect and love the balsamic touch you have added.I am yet to make choc cupcakes.
Rajani says
January 30, 2009 athi 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.
TBC says
January 30, 2009 atI 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.:)
Asha says
February 2, 2009 atPerfectly smooth icing on the cup cakes, looks delicious. Enjoy! :))
Prajna says
September 14, 2011 atI am unable to find Egg replacer powder, can you suggest a different alternative?
Vaishali says
September 14, 2011 atPrajna, use 2 tbsp of cornstarch and reduce 1 tbsp of flour from the recipe. That should help. Let me know how it goes.