Some people still think vegan baking is complicated. But to be honest – it’s easy breezy. Sure, sometimes it can be a bit tricky if you want to »veganize« an already existing recipe that uses a lot of dairy products and eggs, but there are now so many basic vegan recipes out there… You should be able to find something for any type of bake you are looking for. Basic delicious cupcakes, for example? Got that one for you right here: delicious vegan Blueberry Cupcakes.
Replacing dairy products in a baking recipe has become quite easy these days. There are countless alternatives for butter, milk, etc. out there. You can find stuff based on soybeans, oats, coconut… a lot to choose from and pretty much all of them work well. If you want to replace eggs it’s sometimes a bit more difficult because you have to check what the egg does in the baked good. But there are also many simple solutions to fix that »problem«.
This cupcake recipe here never needed eggs, so no need to worry about that. Eggs are often used for »structural purposes« in bakes – means they hold stuff together, but here it’s not necessary. You want the texture to be crumbly in a cupcake anyway so it mixes well with the cream on top when you have a bite. Right? Flour in combination with liquid is enough here to hold everything together long enough.
Well… if you’re on a vegan diet for some time you probably do not need this information here because you know all of that already. If you’re new to the business or want to bake something for a vegan friend or family member, you might want to keep a few things in mind here…
+ Dairy products (milk, yogurt, cottage cheese, etc.) can almost always be replaced with plant-based alternatives, be it soy, coconut, oat, or whatever – lots of alternatives are available.
+ Replacing butter with a vegan alternative such as margarine is also not a problem in most cases.
+ For eggs, there are products on the market that you can mix with water and then use the same way you would use eggs – applesauce, chia eggs (chia seeds with water), or even some banana will work as well in many bakes.
+ Other baking ingredients like chocolate, for example, should be checked first. Semi-sweet chocolate with a high cocoa percentage is normally made without any dairy products, but to be sure, you should look through the ingredient list.
+ In case you are not sure about an ingredient in your recipe – go for products in supermarkets that are explicitly labeled »vegan«. Just to be safe ;)
Anyway. There is not much else to say about these cupcakes here. They are really easy to prepare and the “buttercream” is quite similar to an American buttercream – only made with vegan butter instead of the dairy-based product. Also easy to prepare ;) We always use Alsan-Bio* here. It’s easy to whip and tastes nice with the sugar and vanilla added. If you want to color the buttercream with food coloring, you should make sure that it’s vegan, too. That’s not always the case…
INGREDIENTS / ZUTATEN
(12 cupcakes)
For the cupcakes:
1 cup (240ml) almond drink
1 tsp. apple cider vinegar
1 1/4 cups (160g) cake flour
1/2 cup (100g) sugar (or xylitol)
2 tbsp. cornstarch
3/4 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/3 cup (80ml) vegetable oil
2 tsp. vanilla extract
4.4 oz. (125g) (wild) blueberries (fresh or frozen)
For the buttercream:
3/4 cup (170g) vegan margarine, at room temperature
2 1/3 cups (300g) confectioners’ sugar
1 tsp. vanilla extract
some blueberry sauce or blue food coloring
(12 Cupcakes)
Für die Cupcakes:
240ml Mandeldrink
1 TL Apfelessig
160g Mehl (Type 405)
100g Zucker (oder Xylitol)
2 EL Speisestärke
3/4 TL Backpulver
1/2 TL Natron
1/4 TL Salz
80ml Pflanzenöl
2 TL Vanille Extrakt
125g (wilde) Blaubeeren (frisch oder TK-Ware)
Für die Buttercreme:
170g weiche Pflanzenmargarine
300g Puderzucker
1 TL Vanille Extrakt
etwas Blaubeersoße oder blaue Lebensmittelfarbe
DIRECTIONS / ZUBEREITUNG
1. Preheat the oven to 350°F (180°C). Line a muffin tin with 12 paper liners and set aside. Mix the almond drink with the vinegar in a measuring cup, set aside, and let curdle for 5-7 minutes.
2. Mix flour, sugar, cornstarch, baking powder, baking soda, and salt in a large bowl. Add the curdled almond drink, oil, and vanilla extract and mix until well combined. Add the blueberries (fresh or frozen) and fold in. Divide the batter between the prepared paper liners, each about 2/3 full. Bake for about 20-22 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Take out of the oven, remove from the tin and let cool down completely on a wire rack.
3. For the buttercream, mix the margarine on high speed in your kitchen machine for about 3-4 minutes until very light and fluffy. Add the confectioners’ sugar and vanilla extract and mix another 4-5 minutes – the cream should look very light and fluffy. Add a small amount of blueberry sauce or some drops of blue food coloring and mix well. Do not use too much – you want only a light blue color. Transfer the buttercream into a piping bag with a star tip and decorate the cupcakes with it.
1. Den Ofen auf 180°C (350°F) Ober-/Unterhitze vorheizen. Ein Muffinblech mit 12 Papierförmchen bestücken und zur Seite stellen. Den Mandeldrink mit dem Essig in einem Messbecher verrühren und für 5-7 Minuten zur Seite stellen und gerinnen lassen.
2. Mehl, Zucker, Stärke, Backpulver, Natron und Salz in einer großen Schüssel vermischen. Den geronnenen Mandeldrink, Öl und Vanille Extrakt dazugeben und alles gut verrühren. Die Blaubeeren (frisch oder gefroren) dazugeben und unterheben. Den Teig auf die vorbereiteten Papierförmchen aufteilen und diese jeweils zu 2/3 befüllen. Für etwa 20-22 Minuten backen. Mit einem Zahnstocher testen, ob noch Teig kleben bleibt und die Muffins erst herausholen, wenn dieser sauber herauskommt. Muffins aus dem Ofen nehmen und auf einem Kuchengitter komplett abkühlen lassen.
3. Für die Buttercreme die Margarine auf höchster Stufe für 3-4 Minuten aufschlagen, bis sie hell und luftig aussieht. Puderzucker und Vanille Extrakt dazugeben und für weitere 4-5 Minuten aufschlagen – es sollte eine lockere und cremige Masse entstehen. Etwas Blaubeersoße oder blaue Lebensmittelfarbe dazugeben und unterrühren, um die Buttercreme einzufärben. Übertreibt es nicht, damit die Creme nicht zu blau wird. In einen Spritzbeutel mit Sterntülle einfüllen und dann abgekühlten Cupcakes damit dekorieren.
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Here is a version of the recipe you can print easily.
Print
Easy Vegan Blueberry Cupcakes
- Prep Time: 00:25
- Cook Time: 00:22
- Total Time: 01:00
- Yield: 12 1x
- Category: Cupcakes
- Cuisine: America
- Diet: Vegan
Description
Easy and quick to prepare: these Vegan Blueberry Cupcakes are also very delicious! Jackpot baby! ;))
Ingredients
For the cupcakes:
1 cup (240ml) almond drink
1 tsp. apple cider vinegar
1 1/4 cups (160g) cake flour
1/2 cup (100g) sugar (or xylitol)
2 tbsp. cornstarch
3/4 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/3 cup (80ml) vegetable oil
2 tsp. vanilla extract
4.4 oz. (125g) (wild) blueberries (fresh or frozen)
For the buttercream:
3/4 cup (170g) vegan margarine, at room temperature
2 1/3 cups (300g) confectioners’ sugar
1 tsp. vanilla extract
some blueberry sauce or blue food coloring
Instructions
1. Preheat the oven to 350°F (180°C). Line a muffin tin with 12 paper liners and set aside. Mix the almond drink with the vinegar in a measuring cup, set aside, and let curdle for 5-7 minutes.
2. Mix flour, sugar, cornstarch, baking powder, baking soda, and salt in a large bowl. Add the curdled almond drink, oil, and vanilla extract and mix until well combined. Add the blueberries (fresh or frozen) and fold in. Divide the batter between the prepared paper liners, each about 2/3 full. Bake for about 20-22 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Take out of the oven, remove from the tin and let cool down completely on a wire rack.
3. For the buttercream, mix the margarine on high speed in your kitchen machine for about 3-4 minutes until very light and fluffy. Add the confectioners’ sugar and vanilla extract and mix another 4-5 minutes – the cream should look very light and fluffy. Add a small amount of blueberry sauce or some drops of blue food coloring and mix well. Do not use too much – you want only a light blue color. Transfer the buttercream into a piping bag with a star tip and decorate the cupcakes with it.
Notes
Enjoy baking!
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