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.
Prajna, use 2 tbsp of cornstarch and reduce 1 tbsp of flour from the recipe. That should help. Let me know how it goes.
I am unable to find Egg replacer powder, can you suggest a different alternative?
Perfectly smooth icing on the cup cakes, looks delicious. Enjoy! :))
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.:)
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.
Belated 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.