Vegan Vanilla Cupcakes with Chocolate Ganache
Soft and fluffy and golden Vanilla Cupcakes for any occasion
Servings: 10 cupcakes
Calories: 259kcal
Ingredients
For the cupcakes:
- 1 ¼ cups all purpose flour
- 1 tbsp egg replacer powder
- 1 cup nondairy milk
- 1 tsp balsamic vinegar
- ¼ tsp baking powder
- ½ tsp baking soda
- Pinch of salt
- ⅓ cup vegetable oil
- ¾ cup turbinado sugar
- 1 tbsp vanilla extract
For the chocolate ganache frosting:
- ¼ cup nondairy milk
- ½ 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 ⅔rds 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
Calories: 259kcal | Carbohydrates: 39g | Protein: 3g | Fat: 10g | Saturated Fat: 7g | Cholesterol: 1mg | Potassium: 84mg | Fiber: 1g | Sugar: 26g | Vitamin A: 135IU | Vitamin C: 2.1mg | Calcium: 66mg | Iron: 1mg