cupcakes Archives - Forks Over Knives

Vegan Strawberry Cupcakes

Darshana Thacker Wendel — Thu, 22 Jul 2021 18:17:25 +0000

These wholesome, fragrant cupcakes feature strawberry puree in both the batter and the frosting, infusing every bite with fruity goodness. You can use frozen strawberries if fresh berries aren’t available, but the fresh berries will give these treats a fabulous taste and texture. Check out our guide to strawberries for tips and additional recipes to try.

To make these cupcakes gluten-free, be sure to use certified gluten-free sorghum and oat flours, as cross-contamination can be an issue with these grain products.

Yield: Makes 12 cupcakes

1 lb. strawberries, hulled
1 cup pure maple syrup
¼ teaspoon lemon juice
Sea salt
½ cup almond flour (from blanched almonds)
¾ cup unsweetened, unflavored plant milk, such as almond, soy, cashew, or rice
1 tablespoon flaxseed meal
1 teaspoon apple cider vinegar
1¼ cups oat flour
¾ cup sorghum flour
2 teaspoons regular or sodium-free baking powder
¼ teaspoon baking soda
¼ cup almond butter
½ teaspoon pure vanilla extract

Instructions

Preheat oven to 350°F. Line twelve 2½-inch muffin cups with paper liners. Set aside six nice strawberries for garnish.
In a blender puree the remaining strawberries. Strain puree through a fine-mesh sieve; discard seeds.
For frosting, place 1 cup of the strawberry puree in a small saucepan. Add ¼ cup of the maple syrup, the lemon juice, and a pinch of salt. Cook over low 8 to 10 minutes or until sauce is reduced by a third, stirring occasionally. Transfer sauce to a bowl; whisk in almond flour. Let stand 30 minutes. Place in a blender; cover and blend until creamy. Return to bowl; cover and refrigerate at least 1 hour.
Meanwhile, for cupcakes, in a large bowl stir together milk, flaxseed meal, and vinegar. Let stand 10 minutes. In a second bowl whisk together the next four ingredients (through baking soda) and a pinch of salt. Add almond butter, vanilla, the remaining ¾ cup maple syrup, and the remaining strawberry puree to the milk mixture; mix well. Pour wet mixture into dry mixture. Stir gently until well combined.
Spoon batter into prepared muffin cups. Bake 30 to 35 minutes or until a toothpick inserted in centers comes out clean. Cool in pan on a wire rack 5 minutes. Transfer cupcakes to wire rack; cool completely.
Spread frosting onto cupcakes. Slice reserved strawberries. Top cupcakes with strawberry slices. Refrigerate cupcakes until ready to serve.

The post Vegan Strawberry Cupcakes appeared first on Forks Over Knives.

Berry and Banana Cupcakes with Vanilla Frosting

Nancy Macklin, RDN — Mon, 22 Jun 2020 17:24:19 +0000

Pack these picture-perfect cupcakes for your next picnic. The recipe includes a creamy vanilla frosting that comes together in just one step, but feel free to substitute another WFPB frosting of your choosing. For bakery appeal, pipe on the frosting with a star-tip pastry bag.

Yield: Makes 8 cupcakes

½ of a 12- to 14-oz. package extra-firm light silken tofu
2 tablespoons pure cane sugar
2 teaspoons lemon juice
½ teaspoon pure vanilla extract, or seeds from half of a vanilla bean pod
½ cup mashed banana
⅓ cup unsweetened, unflavored plant-based milk, such as almond, soy, cashew, or rice
⅓ cup pure maple syrup
¼ cup unsweetened applesauce
1 tablespoon flaxseed meal
1 cup whole wheat pastry flour
1 teaspoon regular or sodium-free baking powder
¼ teaspoon baking soda
¼ teaspoon sea salt
½ cup fresh raspberries
½ cup fresh blueberries

Instructions

For Creamy Vanilla Frosting: In a blender or food processor combine the tofu, sugar, lemon juice, and vanilla. Cover and blend until completely smooth. Refrigerate until ready to use.
Preheat oven to 350°F. In a medium bowl combine the next five ingredients (through flaxseed meal). Let stand 5 minutes.
In a large bowl combine pastry flour, baking powder, baking soda, and salt. Add banana mixture; stir just until combined. Fold in ⅓ cup each of the raspberries and blueberries. Spoon batter into eight 2½-inch nonstick muffin cups.
Bake 20 to 25 minutes or until a toothpick inserted in the centers comes out clean. Cool in cups 10 minutes. Remove cupcakes from cups and cool completely on a wire rack.
Top cooled cupcakes with Creamy Vanilla Frosting and the remaining raspberries and blueberries.

The post Berry and Banana Cupcakes with Vanilla Frosting appeared first on Forks Over Knives.

Fruit-Topped Vanilla Cupcakes

Darshana Thacker Wendel — Tue, 21 Jan 2020 20:00:13 +0000

These wholesome homemade cupcakes are subtly sweet and delightfully moist. (They also happen to be gluten-free.) The secret ingredient in the creamy vanilla frosting is white sweet potato.

Yield: Makes 12 cupcakes

Ingredients

Cupcakes

¾ cup unsweetened, unflavored plant-based milk
¾ cup pure maple syrup
¼ cup pure vanilla extract
1 tablespoon apple cider vinegar
1 tablespoon ground flaxseed
1 cup oat flour
¾ cup sorghum flour
½ cup almond flour
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon sea salt

Frosting and Garnish

¾ pounds white sweet potatoes, peeled and cut into large pieces
¼ cup pure maple syrup
1 tablespoon tahini
1 tablespoon pure vanilla extract
2 kiwis, cut into half-moon slices
4 small strawberries, halved
¼ cup blueberries

Instructions

Preheat the oven to 335℉. Line a 12-cup muffin tin with 12 paper liners.
In a mixing bowl, combine milk, maple syrup, vanilla, vinegar, and flaxseed.
In a separate bowl whisk together the flours, baking powder, baking soda, and salt.
Add the wet mix to the flour and mix well.
Evenly divide the batter between 12 cupcake molds.
Bake 30 to 35 minutes or until a toothpick inserted in the center of a cupcake comes out dry.
Transfer cupcakes to a cooling rack and let cool completely.
For frosting, place yam pieces in a steamer basket in a saucepan. Add water to saucepan to just below basket. Cover pan and steam sweet potato 20 minutes, or until very tender. Let sweet potato cool; then transfer to a food processor. Add maple syrup, tahini, and vanilla. Process until smooth and creamy.
Transfer frosting to a piping bag, and pipe onto the tops of cooled cupcakes.
Chill cupcakes in the fridge for an hour or until ready to serve.
Just before serving, decorate tops of cupcakes with fresh fruits.

The post Fruit-Topped Vanilla Cupcakes appeared first on Forks Over Knives.

Double Chocolate Cupcakes

Isa Chandra Moskowitz — Wed, 13 Feb 2013 00:00:21 +0000

These are rich and delicious chocolate cupcakes—what more do you need to know? The frosting is made with dates and gets surprisingly fudgy. You can top each cupcake with a berry to make them extra special.

From Forks Over Knives – The Cookbook

Find this recipe and more in the Forks Over Knives Recipe App.

Yield: Makes 12 Cupcakes

2 ounces unsweetened chocolate (non-dairy)
1 cup unsweetened plant-based milk
1 teaspoon apple cider vinegar
⅔ cup dry sweetener (such as sucanat, date sugar and maple sugar)
¼ cup unsweetened applesauce
1 teaspoon pure vanilla extract
1 cup whole wheat pastry flour, or spelt flour
⅓ cup cocoa powder, either Dutch-processed or regular unsweetened
¾ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
1 batch Fudgy Chocolate Frosting

Instructions

Preheat the oven to 350° F. Line a 12-cup muffin pan with silicone liners or have ready a nonstick or silicone muffin pan.
To melt the chocolate, use a double boiler or simply take a small sauce pan and fill half way with water. On top of that place a small sauté pan. Fill the sauté pan with chocolate and bring the water to a boil. Use a rubber spatula to mix the chocolate as it melts. Once melted, remove from heat and let cool for 5 more minutes, stirring occasionally. Set aside. (Alternatively, you can also melt the chocolate in a small bowl in the microwave.)
In a large bowl, whisk together the plant-based milk and vinegar. Let it sit for a few minutes, until curdled. Stir in the dry sweetener, applesauce, vanilla, and melted chocolate.
In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Add the mixture to the wet ingredients, one half at a time, and beat until no large lumps remain.
Scoop the batter into the prepared pan, filling each cup three-quarters full. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
Remove the pan from the oven and let the cupcakes cool for at least 20 minutes, then carefully run a knife around the edges of each cupcake to remove. The cupcakes should be completely cool before frosting with the Fudgy Chocolate Frosting

The post Double Chocolate Cupcakes appeared first on Forks Over Knives.