Easy Cupcake: basic, minimalist & vegan

11 December 2019 No Comments

If you follow me on instagram, then you have might have seen my various attempts to create the perfect cupcake. I have repeatedly tested, adjusted, tried and tasted recipes. I was looking for a basic recipe that offers you the chance to add extra’s depending on your own taste and preferences.

I tried a first tasting with something from this season: caramelized biscuits (speculoos). I will not further elaborate on the speculoos result here, but you can already look at the (failed?) attempts that led to this success! Because… there were cupcakes that didn’t rise, that came out flat or just didn’t get cook.

Easy Cupcake: Basic & Vegan

Below you will find the basic recipe that you can adapt to your own tast and wishes.
Prep Time: 15 minutes
Cook Time: 23 minutes
Total Time: 38 minutes
Course: Brunch, Snack
Cuisine: American, Baking
Keyword: 10 ingredients or less
Servings: 6 cupcakes
Calories: 134kcal

Equipment

  • Kitchen aid

Ingredients

  • 150 ml plant based milk
  • 1 teaspoon apple cider vinegar
  • 28 gr plant based oil like sunflower oil
  • 55 gr coconut sugar
  • 110 gr baking flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon bicarbonate for food
  • 1 pinch salt

Instructions

  • Preheat the oven to 180 ° C
  • Put both the plant based milk and apple cider vinegar in a bowl or mixing cup
  • Put the flour, baking powder, sugar, baking powder and a pinch of salt in another mixing bowl and mix everything well together
  • Add the oil to the milk-vinegar mixture
  • Add this liquid mixture to the dry ingredients
  • Mix until a smooth dough
  • Fill the muffin tins
  • Bake for 20 to 25 minutes depending on your oven

Nutrition

Serving: 1cupcake | Calories: 134kcal | Carbohydrates: 20g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Sodium: 126mg | Potassium: 97mg | Fiber: 2g | Sugar: 7g | Vitamin A: 52IU | Calcium: 71mg | Iron: 1mg
Everything that is shown and explain on this blog and his social media are not intended to be a substitute for professional medical advice.
The nutrition values are informatives and may varry.
Tried this recipe?Mention @vegandfred or tag #plantbasedminimalist !

Enjoy also the Biscoff butter cream :

Biscoff vegan butter cream

Who doesn’t like Speculoos? That small, nice and Belgian cookie?
Prep Time: 10 minutes
Total Time: 10 minutes
Course: Side
Cuisine: Baking
Keyword: 5 ingredients or less
Servings: 12 cupcakes
Calories: 152kcal

Equipment

  • Kitchen aid

Ingredients

  • 100 gr plant based alternative for butter important: it needs to be at room temperature
  • 200 gr icing or powdered sugar
  • 3 tbsp Speculoos spread
  • 3 biscuits of Speculoos optional

Instructions

  • Mix the butter in the bowl of the kitchen robot.
  • Once a creamy butter and a light color, add the speculoos spread and powdered sugar.
  • Keep mixing again until you get a creamy and homogeneous mixture.
  • Transfer the mix into a piping bag.
  • Decorate your cupcakes.
  • For a final touch, it is possible to decorate your cupcakes with speculoos crumble or pieces of biscuits.

Notes

For a more pronounced taste do not hesitate to add speculoos spices in your cupcake dough just as in your frosting.

Nutrition

Serving: 1topping | Calories: 152kcal | Carbohydrates: 13g | Protein: 1g | Fat: 11g | Saturated Fat: 2g | Sodium: 109mg | Potassium: 9mg | Sugar: 12g | Vitamin A: 298IU | Calcium: 3mg | Iron: 1mg
Everything that is shown and explain on this blog and his social media are not intended to be a substitute for professional medical advice.
The nutrition values are informatives and may varry.
Tried this recipe?Mention @vegandfred or tag #plantbasedminimalist !

Bon appétit ! Hope you’ll like it and you’ll enjoy trying this recipe. You can find me back here or on my Instagram, Twitter & Facebook. Subscribe also to my newsletter to get the latest recipe directly in your mailbox.

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Fred

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