Vegan Vanilla Cupcakes with Chocolate Ganache
These golden, delicious vegan vanilla cupcakes are soft and fluffy. You can top them with a vegan buttercream or with a gooey, yummy chocolate ganache frosting.
Servings: 10 cupcakes
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
- ¼ tsp 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
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.
Serving: 1cupcake with frosting | 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