Madhuram's EgglessCooking.com | Eggless Recipes | Egg Free Baking

Low-Fat Vegan Vanilla Cupcakes

June 8th, 2009 Madhuram Posted in Muffins/Cupcakes, Vegan Baking | | 36 Comments »

I was going to try these vegan cupcakes just before the end of the low fat baking event, but had to bake it now itself. The reason being, the other 2 experiments to lower the fat was not that satisfactory. Thankfully it was edible (and healthy), so I did not end up nourishing my trash can. So I resorted to this eggless vanilla cupcake recipe from the Allergy-Free Cookbook by Alice Sherwood. (I have also updated in the event announcement that recipes which are already low in fat can be sent).

• Ingredients
• Procedure
• Frosting
• Taste
• My Notes

Ingredients

All Purpose Flour 1 and 1/2 cups

Baking Powder 1 tablespoon

Salt a pinch

Light Brown Sugar 2/3 cup

Vanilla Extract 1 teaspoon

Oil (any flavorless oil) 2 tablespoons

Vinegar (I used apple cider) 1 tablespoon

Water 1 cup

Yield: 6 regular size cupcakes and 11 mini cupcakes.

Procedure >>

Procedure1 Preheat oven to 350F/180C. Line the muffin tins with cupcake liners.

2 In a large bowl sift together the flour, baking powder and salt. Stir in the sugar.

3 Add all the remaining ingredients and beat until you have a smooth, liquid batter.

4 Using a ladle, pour the batter 3/4ths full. Approximately 3 tablespoons of batter for large cupcakes and 1 and 1/2 tablespoon of batter for the mini cupcakes.

5 Bake until risen and firm to touch. Approximately 12-13 minutes for the mini cupcakes and 15-16 minutes for the large.

6 Transfer to a wire rack to cool.

<< IngredientsFrosting >>

Frosting

Frosting is optional. I did not frost the entire batch. Made a very small batch of chocolate ganache using 1/4 cup mini chocolate chip cookies and 2 tablespoons milk. Heat the milk, don’t let it boil. Add the warm milk little by little until the chocolate chips melt and is very smooth. The chocolate chips did not melt enough. So I heated some water in a saucepan and place the bowl of chips on the saucepan and kept stirring it with a whisk and it melted from the heat in no time. If you add excess milk, keep the frosting in the fridge until you get the correct consistency to frost the cupcakes.

<< ProcedureTaste >>

Taste

I was pleasantly surprised with the good taste of these vegan cupcakes. Earlier I have baked something similar and it was literally awful and I had to throw the cake. The other recipe used more oil, soy milk instead of water and white vinegar. The soy milk gave a sticky texture, the use of vinegar was very obvious. So I was relieved to see a recipe with just 2 tablespoons of oil and water. That’s why I went with apple cider vinegar this time. I wouldn’t say that these cupcakes taste exactly like the regular vanilla cupcakes, but it’s definitely very good for a low-fat, egg free and dairy free vegan cupcake. The next time I will probably reduce the quantity of sugar by at least 2 tablespoons, especially if I decide to frost it.

As for the texture, it is not light. At the same time it’s not dense or moist either. It’s somewhere between light and dense. It’s solid and not crumbly, so I should probably try this in a round/square cake pan to make a good layered cake with icing and stuff.

<< FrostingMy Notes >>

My Notes1 The original recipe mentions that the measurement yields 12 mini cupcakes, but I don’t know how I got so many. Also the time mentioned to bake the mini cupcakes is about 20 minutes, but mine was done in 14 minutes. Actually had I taken it out a minute earlier the cupcake’s texture would have been even better/lighter.

2 It was a little sweet for me even without the frosting.

3 I forgot to refrigerate the cupcakes on the first day, so I felt it was sort of sticky on the top on the second day. I think the sugar released out moisture and made it sort of sticky. The inside was good though.

4 To make vegan ganache, use vegan chocolate chips and any other non dairy milk.

<< Taste

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Tags: all purpose flour, apple cider vinegar, baking powder, eggless cupcakes, light brown sugar, low fat baking recipes, low fat recipes, oil, salt, vegan cupcakes, water

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36 Responses to “Low-Fat Vegan Vanilla Cupcakes”

Pages: [4] 3 2 1 » Show All

1. 36
   Amira Says:
   August 24th, 2010 at 10:49 am

   Madhuram,
   I made these yesterday, my first time making cuopcakes and they were great! I’ve never been able to bake because of ym severe egg and peanut allergies, so keep these coming! My husband loved these too! My only complain- they came out a little too moist and mushy- I found a bit of a strange after tases,like pancake batter- any idea why?

   Amira I guess the soymilk makes it sticky and the lack of butter too.

2. 35
   amisha Says:
   August 21st, 2010 at 6:32 am

   yummy delicious !an unbelieveable meal!

3. 34
   bindu Says:
   April 25th, 2010 at 11:07 pm

   Hi Madhu,

   Can you please clarify me the below doubts I have:

   1) Can I mix all purpose flour and Wheat flour to prepare cakes/cupcakes? or strictly all purpose flour?

   2) Why do we use apple cider vinegar( i mean is it for taste or anyother use of it) and can we use in any cake/cupacakes preparation?

   3) Iam bit confused with the baking time…am I supposed to bake exactly as u mentioned or can i increase the time if iam not sure whether its baked or not.

   If I have more queries will get back to you. Please reply me ASAP ( coz iam trying my cupcakes again today

   thanks
   Bindu

   Bindu, you could mix both the flours but it is going to take some time to get used to that taste. Again it will not taste exactly like the baked good you eat in stores. If you want that taste you have to use only all purpose flour. I have been using whole grain flours for quite sometime now, so we are used to that taste and we actually prefer that to the all purpose flour.

   2) Apple cider vinegar or any vinegar is used as an egg substitute. It requires some experience in egg free baking to decide which recipe will be good if vinegar is used.

   3) Again this will also come with experience because the baking time will depend upon your oven, the ingredients you are using and to identify from looking if the cake/cookie is done etc. For instance, I feel that in my oven the goods baked 3-4 minutes earlier than the time specified in the original recipe. So in most of my recipes I would have mentioned the original time mentioned in the recipe and how much time it took for me actually. So maybe you can keep the original time as the base and start checking 2-3 minutes before that. For instance if a muffin requires 20 minutes maybe you can check around 18 minutes. When you start baking regularly you will come to know how you oven is fairing and you can decide accordingly.

   4) I would suggest you not to try that low fat cupcake again. Instead try some other cookies or this vegan chocolate cake.
   http://www.egglesscooking.com/2009/02/16/whacky-vegan-chocolate-cake/. Actually that recipe can be used for cupcakes too. I think you would get around 8 cupcakes but bake for 13-15 minutes.

4. 33
   bindu Says:
   April 23rd, 2010 at 11:56 pm

   Thanks Madhu,

   please however help me out to make yummy and delicious cupcakes and cakes. My daughter is 8 months now and as she grows big i wanna do more and more. if u dont mind can u please give me ur personal mail id so that i can ask u for anything instead of posting here even silly things. Hope to c ur reply soon.

   Bye
   Bindu

   You’re welcome Bindu. Feel free to ask any of your questions here because it will be of use to others too. You can also use the forum to post your querries and if you want to keep it private use the contact form to send me a mail.

5. 32
   Bindu Says:
   April 23rd, 2010 at 2:02 pm

   Hi,

   I am very much disappointed with the receipe( low fat vegan vanila cupcakes). I donno what went wrong with my procedure but the cupcakes were horrible. They were hard, sour… Wat not. Please suggest me how do I get soft and yummy cupckes. I love eggless cakes, cupcakes/muffins.

   Please suggest me to excel in preparing them. I guess ur receipes are awesome, so want to try everthing on this site.

   Thanks
   Bindu

   Bindu, I really don’t know what the problem is because some other visitors too mentioned that they did not get it right. This being a low fat cupcake I think it has its own limitations. May be everybody is expecting a lot from a low fat cupcake. If you see my observation about the cupcakes in the Taste section I have clearly stated that it does not taste like the usual vanilla cupcakes and I have written about the texture too. For more fluffy and soft vanilla cupcakes you have to have at least 1/2 cup of butter or margarine. I will try to post one such recipe shortly.

6. 31
   Anusha Says:
   April 16th, 2010 at 2:07 pm

   Thanks for the suggestion Madhuram..
   I will try out the options you suggested.. I don’t think I interchanged BP or BS anytime.. I look into your receipe and the ‘not required’ B away.. Will try and let you know.. Thanks again..

   You’re welcome Anusha.

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