Easy Vegan Cupcakes... share it with your loved one!

This blog post comes from the baking heart!

As a physical therapy student, healthy living isn't just a mantra. Obviously, it'd be hypocritical of me to not practice what I preach. With that said, it's kind of sad for me to admit that I didn't always have this lifestyle. Overall, I had an active childhood playing outside and being hyperactive, but I never actually hit the gym for a regular routine until the later years of my undergrad. Additionally, I have this talent of being a lazy bum. I'm great at wasting hours on the computer, and I can zone out looking at the wall thinking of the silliest concepts, such as how awesome it'd be if there was a teleportation system from Houston to San Antonio...

Ooooh and before I forget. Last night I went to an AMAZING christian concert: Winter Jam. Got to see and hear my favorite christian artists. Praise God, opportunities like those are priceless.

Okay, so I digress... back to my point! I was invited to a family friend's retirement celebration tonight. The majority of the guests will be of older age, so I thought I'd concoct something healthy (to attract the healthy conscious) but also nail the sweet tooth. Low and behold, vegan cupcakes to the rescue! I was introduced to them last year by a classmate, and I've been in love ever since. Your first thought is probably "how can cupcakes without butter or eggs taste, well, like cupcakes?" I don't exactly know the science to this, but it just...does. And food critics love them too! 

Here is what I made:

1. Vegan Banana Almond Cupcakes - this recipe I ventured on my own

Ingredients:

2 ripe bananas
11/4 cups all-purpose flour
1/4 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup sugar
1⁄3 cup canola oil 
2⁄3 cup soymilk 
1 1/2 teaspoons vanilla extract
almonds



I made two different sets of cupcakes, but thankfully both can bake at 350 F. So with that said, preheat oven at 350 F, and line a muffin pan with 9 cupcake liners. Mash banana in a blender, and make sure it comes out like a puree. Sift the flour, baking soda, baking powder, salt and sugar into a large bowl, and whisk. With a small bowl, whisk together the oil, soy or rice milk, vanilla, almond and mashed banana. Gently fold (NOT MIX) the wet ingredients into the dry. Fill liners 2/3 full, top the batter of each cupcake  with 1 layer of almonds. Set in over for 20 minutes. Add frosting, then top with almonds.

Okay, so I want to put my frosting recipe on here, but it's SUPER DUPER top secret. It took me 3 hours to experiment with only vegan ingredients to get the right consistency and flavor. If you want it, please comment or email me!

These were so delish!!!

2. Pumpkin Spice Pie Cupcakes. Adapted from: Vegan Good Eats <-- this recipe came from a Houston blog I found!

Ingredients:

1/4 cup soy milk
1 teaspoon. vinegar, preferably apple cider
1 cup all purpose flour, preferably unbleached
1 teaspoon baking powder
1/2 teaspoon baking soda
1/3 cup each vegan sugar and packed brown sugar
1 teaspoon cinnamon
1/2 teaspoon each ginger, nutmeg and salt
1/2 cup pumpkin puree
3 tablespoons canola oil
2 teaspoons vanilla extract

In large mixing bowl, combine milk & vinegar to create soy "buttermilk". Afterwards give it time sit and curdle while preparing all the other ingredients. Using another large mixing bowl, combine sugars and whisk. Sift together spices and salt into the sugars, then whisk. With a small bowl, stir together pumpkin, applesauce, oil and vanilla. Pour wet ingredients into dry, adding soy “buttermilk” last. Combine all ingredients until smooth and pour into the prepared pan, filling cups about 3/4 full. Put in the oven for about 20-22 minutes.... and viola! Add frosting and sift a tiny amount of pumpkin spice.

Fresh and ready to eat!!

 :)

I hope you guys make these for yourself! I had a fun time experimenting and baking. You will too! The following were taken at the party:

Blessed with beautiful friends!

Newly engaged couple, with grandma! <3

Kind of a blurry picture, but it was the best I could do with everyone crowding around the table.  It's not a legit a Filipino party without the Lechon.

God bless everyone! Until my next post!

Jacq