vegan vanilla cupcakes with vanilla cream frosting

Vegan Vanilla Cupcakes with Vanilla Cream Frosting

Vegan Vanilla Cupcakes with Vanilla Cream Frosting ~ no white flour or white sugar used ~ A healthy treat for your Valentine's Day honey!

Ohhh, the frosting…

Truth be told, the cupcakes are just a vehicle for the frosting!

Whipped coconut milk with vanilla and a hint of sweetness.  I wouldn’t blame you if you forgot about making the cupcakes all together and just piped the frosting onto a spoon!

The best part about these beauties is that no white flour or white sugar was used!  Whole wheat pastry flour, apple sauce and maple syrup instead!  These would make a healthy treat for your Valentine’s Day honey!  I know I’m jumping the gun a bit, but Valentine’s Day will be here before we know it!  They would even make a great kid’s birthday treat, especially for those with food allergies!  Although I haven’t tried it, I’m guessing an all-purpose gluten-free flour and xanthan gum can replace the whole wheat pastry flour.

Vegan Vanilla Cupcakes with Vanilla Cream Frosting ~ no white flour or white sugar used ~ A healthy treat for your Valentine's Day honey!

If you don’t have whole wheat pastry flour, you can use half white flour and half whole wheat flour instead.  The original recipe can be found here at the Food Network.  The only change I made was to use whole wheat pastry flour instead of white flour and coconut oil instead of canola oil.  The frosting recipe can be found here.  They recommend freezing the opened can of coconut milk.  Personally, freezing the coconut cream for an extended amount of time made mixing really difficult!  The first time I made these, my poor hand-held electric mixer had smoke coming out the back!  This time, I just placed the coconut cream in the freezer for around 10 minutes and it worked like a charm!

Vegan Vanilla Cupcakes with Vanilla Cream Frosting
Serves: 12
  • For the cupcakes:
  • 2 cups whole wheat pastry flour
  • 2 teaspoons baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ¾ cups pure maple syrup
  • ¼ cup coconut oil, melted
  • ¼ cup unsweetened apple sauce
  • 1 teaspoon pure vanilla extract
  • 1 cup soy milk or milk of your choice
  • For the frosting:
  • 1 can full fat coconut milk
  • ½ teaspoon vanilla
  • sweetener of choice (I used 2 tablespoons of pure maple syrup. You can use powdered sugar, agave or stevia instead)
  • Flaked coconut for garnish (optional)
  1. Preheat oven to 350F. Line a cupcake tin with cups and set aside.
  2. In a large bowl, sift flour, baking soda, baking powder and salt.
  3. In a separate bowl, combine maple syrup, melted coconut oil, apple sauce, vanilla and soy milk.
  4. Add wet ingredients to dry ingredients and use an electric mixer to combine. Do not over mix!
  5. Fill cupcake cups to ¾ full.
  6. Bake for 18-20 minutes or until a toothpick inserted comes out clean. Allow to cool.
  7. For the frosting:
  8. Do not shake can of coconut milk! Open and scoop out the coconut cream. Transfer to a small bowl and place in the freezer to set. The watery part can be stored in the refrigerator and used later!
  9. Using an electric mixer, whip coconut cream with vanilla and sweetener.
  10. Frost cupcakes and enjoy!

Vegan Vanilla Cupcakes with Vanilla Cream Frosting ~ no white flour or white sugar used ~ A healthy treat for your Valentine's Day honey!

Have a cupcake, it’s Friday!

red velvet chocolate beet cupcakes ~vegan~

Valentine’s Day is just around the corner!  Show your loved ones how much you care by making them a batch of Red Velvet Chocolate Beet Cupcakes!!
red velvet chocolate beet cupcakes ~vegan~

Mother Nature tries to drop us subtle hints…walnuts are good for brain health and they resemble a brain, carrots are good for eye health and when sliced crosswise resemble an eye, a bulb of ginger root mimics the shape of the stomach and ginger is great for settling an upset stomach.  And, beets….you guessed it, not only do they slightly resemble a heart, but they are great for heart health!

red velvet chocolate beet cupcakes ~vegan~

The bright red color of beets is from the abundance of phytocompounds and antioxidants.  The most researched compound of the beet is one called betalains.  Betalains is a medicinal compound that is useful in the detoxification process and is a powerful anti-inflammatory.  It has even been shown to decrease tumor growth.  Another medicinal quality of beets is that when consumed, they increase the amount of nitric oxide in the body.  Nitric oxide dilates vessels, which in turn, lowers blood pressure!

Beets are great juiced, roasted, raw  or used for baking.  Similar to using applesauce, beet puree can be used to decrease fat while maintaining moisture in baked products.  Plus, they lend a beautiful color!

red velvet chocolate beet cupcakes ~vegan~

Red Velvet Chocolate Beet Cupcakes

1 medium beet

applesauce (as needed)

1/4 cup orange juice

1/2 cup soy or almond milk

1 teaspoon apple cider vinegar

3/4 cup sugar

1/4 cup coconut oil, melted

1 teaspoon vanilla

1 cup + 1 tablespoon whole wheat pastry flour

1/2 cup cocoa powder

1 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon cinnamon

pinch sea salt

red velvet chocolate beet cupcakes ~vegan~

-Preheat oven to 350 degrees.  Spray a mini-muffin tin with cooking spray or line with liners, set aside.

-Wash, peel and cube beet.  Add chopped beet to a small pan of boiling water.  Cook until tender, drain and set aside.

-When beet is cooled, add to a food processor with orange juice.  Puree until consistency of applesauce.

-Measure out 1 cup of beet puree and add to a medium sized bowl.

(If you fall short of 1 cup, add applesauce to make up the difference.  I ended up using about 2 tablespoons of applesauce.)

-Meanwhile, in a small bowl, mix together soy milk and apple cider vinegar.  Set aside.  The mixture will curdle.  Don’t worry, this is normal!

-Add soy milk mixture, melted coconut oil, sugar and vanilla to beet puree.  Whisk until frothy.

-In a large bowl, sift together flour, cocoa powder, baking soda, baking powder, cinnamon and pinch of sea salt.

-Add wet ingredients to dry ingredients.  Using an electric mixer mix until combined.

-Fill muffin cups until 3/4 full.

-Bake for 20-25 minutes or until a toothpick inserted comes out clean.

-Dust with powdered sugar if desired and enjoy!

red velvet chocolate beet cupcakes ~vegan~

This recipe made about 30 mini cupcakes.  It probably would have made a few more if I didn’t eat so much of the batter!  That’s the great thing about vegan baking…raw batter is safe for consumption!  Increase baking time to 25-30 minutes for regular sized cupcakes.

my valentine!

my valentine!