Vegan Cupcake party

Today I am trying some new cupcakes.  I found out that 4 girls at the cupcake party today are allergic to dairy and eggs and one is allergic to nuts, also 2 are gluten free!  Ok!  lets explore this!  I wasn't given enough notice to really explore the gluten free part.  I am totally at a loss with that one!  It requires so many ingredients that I don't own!  The mom of one of the girls sweetly offered to buy the 2 who are gluten free, egg free and dairy free, cupcakes so that I don't have to approach that one today.  I may need to experiment with that in the future, though since it is a common occurance!  I am not completely sure about the other girl, I was told she was allergic to egs and dairy and then I was told taht they were trying to give up dairy but not there yet, so I decided to play it safe and try some vegan recipes.  I always do a vanilla cupcake and a chocolate cupcake for my parties so that the guests have a couple of choices.  I was doing some research and came up with these 2 recipes.

The first one from this blogger that has lots of healthy recipes!  I will have to check her out a bit more!!

Very Vanilla Vegan Cupcakes

Posted By Whipped Baking On April 11, 2012 @ 2:10 pm

Yields 14 standard sized cupcakes or 48 mini cupcakes
Ingredients:
For the Vanilla Cupcakes

• 1 ¾ cups all-purpose flour
• 1 cup sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup unsweetened plain soy milk
• ½ cup canola oil
• 2 tablespoons vanilla extract
• 1 tablespoon white or apple cider vinegar

Preparation

For the Vanilla Cupcakes

1.       Preheat the oven to 350 degrees F. Line 2 (12-cup) cupcake pans with 14 cupcake liners or 2 (24-cup) mini cupcake pans.

2.       In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.

3.       In a medium bowl, whisk together soy milk, oil, vanilla, and vinegar. Pour the wet mixture into the dry mixture and whisk until just combined. Do not over mix.

4.       Fill the cupcake liners about two-thirds full with batter. Bake standard sized cupcakes for 15 to 18 minutes (or mini cupcakes for 8-10 minutes), or until a toothpick inserted in the center of the cupcake comes out clean with a few crumbs clinging to it. Cool the cupcakes completely before frosting.

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Article printed from Whipped: http://whippedbaking.com
URL to article: http://whippedbaking.com/2012/04/11/very-vanilla-vegan-cupcakes/
Copyright © 2012 Whipped. All rights reserved.

 

I am loving this recipe!!  It puffed up like regular cupcakes and they look gorgeous!!

   

 Now for the Chocolate Cupcakes.

These ones didn't puff up as much, but they are still very beautiful!  They aren't super sweet, which might be good with the amount of icing that often goes onto the cupcakes. 

I got this recipe from Here

 

 

 

   

The look great!  I am excited about these 2 recipes. It was a challenge, but it was a great opportunity to learn something new! 

 

I am excited to do this party!  It should be a fun time.  They are having a sleepover in a hotel and so we are going to the Hotel for the cupcake part of the party as well!  It will be a fun time!  I will post pictures about the party later!