Funfetti Cupcakes (Vegan)

Makes 12 cupcakes

Total time: One hour

What you will need:

Cupcakes

• 1 cup non-dairy milk + 1 tsp apple cider vinegar
• 1/2 cup vegan butter, softened
• 1 cup granulated sugar
• 1 tsp pure vanilla extract
• 1 1/2 cups unbleached all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/3 cup rainbow sprinkles

Frosting

• 1/2 cup vegan butter, softened
• 2 1/2 or 3 cups powdered sugar
• 1/4 tsp vanilla extract
• splash of non-dairy milk

Instructions:

1. Preheat oven to 350 degrees Fahrenheit and line a standard muffin holder with 12 paper liners.
2. In a liquid measuring cup, measure out non-dairy milk and add vinegar or lemon juice. Let set to curdle/activate
3. Add softened butter to a large mixing bowl and cream with a mixer, then add sugar and vanilla and beat until combined and fluffy (about 2 minutes).
4. Add dry ingredients (omit sprinkles) to a sifter in this order: 1 cup flour, baking soda, baking powder, salt and then remaining 1/2 cup flour
5. Sift over butter/sugar mixture. Blend until well incorporated and no large lumps remain.
6. Add sprinkles and gently fold/stir with a rubber spatula or mixing spoon.
7. Divide evenly among cupcake holders making sure NOT to overfill. These do best at 3/4 of the way up.
8. Bake on a center rack at 350 degrees for 20-24 minutes, or until toothpick inserted into the center comes out clean. They will have a very slight golden brown color.
9. Let cool completely on a cooling rack. In the meantime, prepare frosting.
10. Wipe clean your mixing bowl and add softened butter. Beat until light and fluffy, then add vanilla and mix once more.
11. Add powdered sugar 1/2 cup at a time and continue mixing until thick and creamy. Drizzle in a little non-dairy milk to thin it out. You want this frosting to be very thick so that it will hold its shape once on the cupcakes.
12. Once cooled, frost cupcakes and top with sprinkles. Serve immediately. Store leftovers covered at room temperature or refrigerated.

source: minimalistbaker.com

Molten Chocolate Lava Cupcakes

Makes 6-8 cupcakes

Total time: 25 minutes

What you will need:

• 4 tbsp unsalted butter, room temperature, plus more for muffin tins
• 1/3 cups granulated sugar, plus more for muffin tins
• 3 large eggs
• 1/3 cup all-purpose flour
• 1/4 tsp salt
• 8 oz bittersweet chocolate, melted
• confectioner’s sugar for dusting
• whipped cream or ice cream for serving

Instructions:

1. Preheat your oven to 400 degrees Fahrenheit. Butter 8 cups of muffin tin (if you find that the batter doesn’t fit all 8, you can just wipe them out later). Make sure there are no globs in the cup though, because it’ll make your cake mushy. Spoon some granulated sugar into each cup, swirling to make sure the cup is completely lined.
2. Next, cream the butter and granulated sugar. Add the eggs one at a time, incorporating them into the butter after each addition. Beat in flour and salt on low speed until combined, then add in the molten chocolate, and beat until combined.
3. Divide the batter among the muffin tins using a 1/4 cup measure, or until 3/4 full. These will rise some, so make sure you leave extra room.
4. Put the tin into the heated oven and bake until the middle of the cakes no longer jiggle (about 8-12 minutes). Make sure you don’t overcook it or you’ll end up with chocolate cupcakes!
5. Place them wide side down onto a plate, dust with confectioner’s sugar, and serve with vanilla ice cream or whipped cream.

source: food.com

Red Velvet Cupcakes with Cheesecake Frosting

What you will need:

Cupcakes

• Cooking spray
• 10 oz (about 2 1/2 cups) of cake flour
• 3 tbsp unsweetened cocoa
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp kosher salt
• 1 1/2 cups granulated sugar
• 6 tbsp unsalted butter, softened
• 2 large eggs
• 1 1/4 cups nonfat buttermilk
• 1 1/2 tsp white vinegar
• 1 1/2 tsp vanilla extract
• 2 tbsp red food coloring

Frosting

• 5 tbsp butter, softened
• 4 tsp nonfat buttermilk
• 1 (8 oz) block cream cheese, softened
• 3 1/2 cups powdered sugar
• 1 1/4 tsp vanilla extract

Instructions:

1. Preheat oven to 350 degrees Fahrenheit.
2. Place 30 paper muffin cup liners in muffin cups; coat with cooking spray.
3. Combine cake flour, unsweetened cocoa, baking soda, baking powder, and salt in a medium bowl; stir with a whisk. Place granulated sugar and unsalted butter into a large mixing bowl; beat with mixer at medium speed until well blended (about 3 minutes). Add eggs one at a time, beating well after each addition. Add flour mixture and 1 1/4 cups nonfat buttermilk alternately to sugar mixture, beginning and ending with flour mixture. Add white vinegar, 1 1/2 tsp vanilla and food coloring; beat well.
4. Spoon batter into prepared muffin cups. Bake at 350 degrees for 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan for 10 minutes on wire rack; remove from pan. Cool completely on wire racks.
5. To prepare frosting, beat 5 tbsp butter, 4 tsp nonfat buttermilk and cream cheese with a mixer at high speed until fluffy. Gradually add powdered sugar; beat until smooth. Add 1/4 tsp vanilla; beat well. Spread frosting over cupcakes.

source: cookinglight.com

Toasted Marshmallow Cupcakes

Total time: 40 minutes

Makes 12 cupcakes

What you will need:

• 1 ½ cups all-purpose flour
• 1 ½ cups white sugar
• ¾ cups unsweetened cocoa powder
• 1 ½ teaspoon baking soda
• ¾ cups baking powder
• ¼ teaspoon salt
• ¾ cup warm water
• 2 large eggs, lightly beaten
• ½ cup whole milk
• ⅓ cup unsalted butter, melted
• ¼ cup sour cream
• ¾ teaspoon pure vanilla extract
• 12 large marshmallows

Instructions:

1. Preheat oven to 350 degrees Fahrenheit. Line 12 muffin cups with paper liners.
2. Whisk flour, sugar, cocoa powder, baking soda, baking powder and salt together in a large bowl; stir in warm water, eggs, milk, butter, sour cream and vanilla extract until batter is smooth. Fill each muffin cup halfway with batter.
3. Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean (15-18 minutes). Cool cupcakes for about 5 minutes.
4. Turn on the oven’s broiler.
5. Place one marshmallow vertically in the center of each cupcake.
6. Place cupcakes back in oven and broil, watching the whole time, until marshmallows are golden brown and slightly puffed (10-30 seconds). Press the marshmallows into the cupcakes to cover the whole top using the back of a spoon.

source: allrecipes.com