What is the best vegan cupcake receipe?

I had them once and they were amazing, but I need to know, what is the best receipe to use.

try a google search to find some. you really won't know til you make them and try them.

http://shmooedfood.blogspot.com/2006/01/...

Perhaps these?

Any cup cake can be vegan just don't use egg or dairy milk. Use coconut milk. Use extra baking powder and a wee bit cornstarch the cornstarch replaces the egg!

I have about ten recipes in front of me. Will give you the simplest and most popular
1.5 cup flour
1/2 tsp baking soda
1/2 tbs salt
3 tablespoons ox cocoa
6 tbs of veg oil
1 cup sugar
1tsp vanilla
1tablespoon vinegar
Sift all dry ingredients and combined.
Pour dry ingredients into cupcake pan
make three holes in each cupcake a pencil
pour oil in one hole
pour vinegar into other hole and vanilla into third oil
pour 1 qt. water over the tops of all the cakes.

Bake 359 degrees 39 minutes


do not forget the frosting and icecream ready. Good luck

This is called wacky cake. Hopoe you like it.

Here's a delicious recipe that we often make into cupcakes:

CHOCOLATE APPLESAUCE CAKE (OR CUPCAKES)

1-1/2 cups applesauce (unsweetened)
1/2 cup fat-free (soy) milk
1/3 cup oil (or melted margarine)
1 tsp. vanilla

1-3/4 cup flour (can use part whole-wheat-pastry flour)
1-1/4 cup sugar
1/3 cup unsweetened cocoa powder
2 tsp. baking soda

1/2 - 1 cup chopped nuts, raisins, or chocolate chips (optional)

Preheat oven to 350F. In a large bowl whisk together applesauce, milk, oil, and vanilla. In a separate bowl combine flour, sugar, cocoa, and baking soda. Add flour mixture to applesauce mixture. Blend well with a whisk. Add optional ingredients (nuts, raisins, or chocolate chips). Pour mixture into 9 x 13 pan that has been greased or sprayed with oil. Bake at 350F for 45 minutes. Can melt some chocolate chips on warm cake and spread over cake, or cool cake and frost with chocolate frosting, or cool and dust cake with powdered sugar, or spoon applesauce over top of each piece of cake.

Can also bake as:
- 18 cupcakes. Bake at 375F for 24 minutes.
- 24 very small cupcakes (fill half full). Bake at 375F for 20 minutes.
- 9-cup bundt pan. Bake at 350F for 55-60 minutes. (per original recipe)

If short on applesauce can use 1 cup applesauce and increase milk by 1/2 cup.

Very moist and delicious!!

For Mexican chocolate cake can add 1/2 - 1 tsp cinnamon and 1/2 tsp. nutmeg to batter (per original recipe). We prefer the cake without these spices.

CHOCOLATE BUTTERCREAM FROSTING

1-1/2 cups powdered sugar
About 1/3 cup unsweetened cocoa powder
2-4 tbsp. margarine, softened
2-3 tbsp. (soy) milk
1/2 tsp. vanilla

Combine powdered sugar and cocoa powder in a small mixing bowl. With small portable electric mixer beat in margarine, milk, and vanilla until mixture is smooth and has a good spreading consistency. Makes enough to minimally frost a 13 x 9 cake (no extra).

THATS JUST WRONG!!!!

Cupcake hipster!!