Lemon Vegan Cupcakes!
Hi there, im new!
I have been looking over posts here to try and find a vegan cupcake recipe, I used the search in the user info and found a few things.
I however didn't see anything that used lemons ( I have some and I really don't want to waste them!). We are having a bbq and bonfire this weekend and I need a vegan recipe!
I found a basic cupcake recipe online, but it calls for "silken" tofu and I can't get it here. I did a quick google search and found that regular and silken tofu are not the same. Is it possible to replace this with something else? Or can anyone suggest a cupcake recipe that love?
One recipe that I did find on here was orange cupcakes. These sound very yummy, but agian I'd like to make lemon ones. What do you all think about replacing the orange juice for lemonade? Has anyone ever done anything like this?
Also, where in the grocery store can I find egg replacer? I can't seem to find anything but liquid egg and egg whites.
I'm in Atlantic canada my usual store is Sobey's but we also have a Superstore, Shoppers Drug, Walmart and a Bulk Barn.
Thanks for any help!
Basic Vegan cupcakes:
www.vegancupcakerecipes.com
2 c all-purpose flour
1 1/2 c organic unbleached sugar
3 1/2 t baking powder
1 t salt
1/2 c margarine (80% fat is best) - softened
1 c plain unsweetened soy milk (make sure soybeans and water are the ONLY ingredients)
1 t vanilla
1/4 c soy yogurt
1/4 c apple sauce
1/4 c silken tofu
Heat oven to 350F degrees.
Beat all ingredients in large mixer bowl on low speed, scraping bowl constantly, 30 seconds.
Beat on high speed, scraping bowl frequently, 3 minutes.
Pour batter into paper-lined medium muffin cups, filling each about half full.
Bake 20 minutes.
The orange recipe I found here:
Recipe from Vegan Cupcakes Take Over the World:
Orange cupcake:
1/3 cup canola oil
3/4 c granulated sugar
3/4 c plain soy milk/rice milk
1/2 c freshly squeezed orange juice
1 tsp vanilla extract
1 1/3 c flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tbsp grated orange zest
Pre-heat oven to 350 F, line muffin pan w/ cupcake liners
Combine oil, sugar, milk, juice and vanilla, plus 1tbsp of flour and mix until combined
In separate bowl sift remaining flour, baking powder, baking soda, and salt. Add dry ingredients to wet ingredients in three batches, mixing well after each addition, until smooth. Fold in the orange zest and mix to distribute.
Fill cupcake liner 2/3 of the way. Bake for 20-22 minutes, tops should spring back when touched.
Cool completely before adding frosting.
Orange frosting:
1/4 c shortening
1/4 c margarine, softened
2 c confectioner's sugar
2 tbsp fresh orange juice
1 tbsp finely grated orange zest (recipe suggests lemon zest)
1 tsp vanilla extract
Cream shortening and margarine until well combined. Add confectioner's sugar in 1/2 cup additions. After each addition of sugar, add a splash of orange juice and beat well w/ handheld mixer on medium speed. Add vanilla and beat for another 3-5 minutes until smooth, creamy and fluffy. Add zest at end and mix in.