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02 December 2008 @ 02:41 pm
Recipes in Honor of the Change in the Collection Development Policy  
In honor of the change in the Collection Development Policy!

Here's a recipe for Vegan Cupcakes:

"How vegan cupcakes will take over the world"

Basic Vegan Chocolate Cupcake Recipe
(Makes 12 Cupcakes)

Recipe: adapted from Vegan Cupcakes Take Over the World

1 cup of unsweetened soy milk
1 tsp of apple cider vinegar
3/4 cup of sugar
1/3 cup of canola oil
1 1/2 tsp of vanilla extract
1 cup of all-purpose flour
1/3 cup of unsweetened cocoa powder
3/4 tsp of baking soda
1/2 tsp of baking powder
1/4 tsp of salt

Special equipment: muffin tin & cupcake paper cases


  1. Pre-heat the oven to 350F.
  2. Line a muffin tin with paper or foil cupcake cases.
  3. In a metal bowl, whisk together the soy milk and vinegar. Set aside for about 5 minutes and allow mixture to curdle. Add the sugar, oil and vanilla extract and whisk until foamy - about 2 minutes.
  4. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder and salt.
  5. Add in two batches to wet ingredients and beat until no large lumps remain. Tiny lumps are ok.
  6. Pour into cupcake cakes, filling them up about 3/4 of the way. Bake for 15-18 minutes. Use a toothpick to test their readiness by inserting it into the centre of a cupcake. If it comes out clean, then they're ready.
  7. Transfer cupcakes onto a cooling rack and cool completely. While you're waiting, prepare the icing.

Vegan Chocolate Buttercream Frosting

1/2 cup of non-hydrogenated shortening, room temperature
1/2 cup of  non-hydrogenated margarine, room temperature
3 1/2 cups of icing sugar, sifted
1/2 cup of unsweetened cocoa powder
1 1/2 tsp of vanilla extract
1/4 cup of soy milk


  1. Beat the shortening and margarine together until combined and fluffy.
  2. Add the icing sugar and beat for about 2 minutes.
  3. Add the cocoa powder and until to beat until completely combined.
  4. Add the vanilla and the soy milk. Beat for another 5 minutes until fluffy.
  5. Use a piper to decorate the cupcakes. Alternatively, you can cut the corner of a sandwich bag and use it as a makeshift piper. Or you can just spread the icing on with a knife.
A few notes, from me:
The cupcakes are super easy/cheap.  The problem is that non-hydrogenated shortening sounds easier than it is to find/afford.  You can use normal shortening if you are not afraid of cholesterol.  That being said, there are def recipes without shortening, this is just the one I know, and it is delicious.


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(Anonymous) on April 10th, 2009 07:16 pm (UTC)
hey, i was just searching for pictures of the cover of vegan cupcakes take over the world, and i came across your cupcake picture so i checked out your post. i just wanted to let you know that regular shortening doesn't have cholesterol, it just has hydrogenated oils. only animal products have cholesterol.

i really like the pic!
(Anonymous) on May 31st, 2009 08:51 pm (UTC)
Have you tried this recipe without cocoa powder, just to make white cupcakes? And if so, did they work/were they good?