Sunday, May 2, 2010

I Can't Believe Its Not Butter!

(above) Vegan Chocolate Cupcakes with Fluffy White Frosting

Mmm... cupcakes. I'm slightly obsessed with them - have you noticed? Anyway, these cupcakes are unique. Guess what? They have no butter!
I have nothing against butter, but I have to admit that it's pretty annoying to have to cut up a cold stick of butter and soften it in the microwave every time I want to use it for baking. Once I saw these cupcakes on Joy the Baker's blog, I knew I had to try it. These cupcakes use vinegar (you can't taste it, I promise) and baking soda to allow them to rise. Skeptical? So was I. I decided to give it a go anyway, and the photo above is speaks for itself. An added bonus is that you get to lick the cake batter since there is no raw egg (although, honestly - has that ever stopped you before?).
These cupcakes are moist. And I mean really really moist. They aren't too sweet, which makes it perfect when its topped with the fluffy white frosting. Oh, and the frosting is also pretty unique. Its made with whipped egg white and sugar, which results in a smooth, light frosting that pairs perfectly with the cupcakes.

(above) Just like Joy, I poured the batter into a beaker for easy batter distribution.

(above) You're supposed to let them sit in the pans for 10 minutes after taking them out of the oven. Being the rebel that I am, I only let it sit for 5.

(above) Fluffy White Frosting. Don't worry too much about raw eggs. The boiling sugar syrup that is beaten into it will cook it. You will have to beat it for a while to get the consistency you want, so I suggest that you either make a very buff friend whip it up for you, or use an electric mixer. I had neither, so I just spent 10 minutes beating vigorously while listening to Owl City.

(above) Frosting is piped onto the cupcakes and topped with confetti sprinkles.

(above) Cupcakes.

Vegan Chocolate Cupcakes
makes 24 cupcakes
Adapted from Organic and Chic
2 1/4 cups all-purpose flour
2 cups sugar
1 cup unsweetened cocoa powder
2 teaspoons baking soda
1/2 teaspoon salt
1 tablespoon vanilla extract
2/3 cup canola or vegetable oil
2 teaspoons white vinegar
2 cups cold water
  1. Preheat oven to 350 degrees F. Line two cupcake pans with paper liners and set aside.
  2. In a large bowl, sift the dry ingredients together. Set aside.
    In a medium bowl, whisk together the oil, water, vanilla extract and vinegar.
    Slowly whisk the wet ingredients into the dry ingredients being careful not to overmix.
  3. Pour the batter until the cups are two thirds full and place in the oven for 20-24 minutes or until a toothpick inserted into the center of the cup comes out clean.
  4. Cool in the pan for 10 minutes then place on a wire rack until completely cool before frosting.
Fluffy White Frosting
Frosts around 24 cupcakes
1 cup white sugar
1/3 cup water
1/4 teaspoon cream of tartar
2 egg whites
1 teaspoon vanilla extract
  1. In a saucepan, stir together the sugar, water and cream of tartar. Cook over medium-high heat until the sugar is dissolved and the mixture is bubbly.
  2. In a medium mixing bowl, whip the egg whites and vanilla to soft peaks. Gradually add the sugar mixture while whipping constantly until stiff peaks form, about 7 to 10 minutes. Frost the cake of your choice.

The frosting recipe can be found here.


  1. LIZA
    yeh i would not know that this cupcake is missing butter and eggs lol
    Bake something for school!

  2. What is the point of a vegan cupcake if the frosting is not vegan as well?