Vegan cupcakes and vegan cakes can be a real challenge when made with no butter, eggs or milk, but it an be done easily and well with the right ingredients and a good recipe.
The same applies to the frosting or icing put on cupcakes, which are typically made with butter, milk and sometime gelatine (derived from animals).
Once again it is a matter of carefully choosing the right ingredients and a vegan recipe and technique.
Vegan frosting is typically made with dark chocolate, vanilla, almond milk, icing sugar and one of the various varieties of Vegan margarines that are available. You may also want to use cashew cheese instead or margarine.
You can buy non-hydrogenated, omega-3 margarine made from canola and sunflower oils. It is rich in vitamin A, vitamin E, beta carotene and many more healthy nutrients.
Below are six great vegan frosting recipes for you to try, and some simple instructions.
Open a can of coconut milk and place it uncovered, and un-stirred in the fridge overnight. This help to thicken the coconut milk and helps thicken the frosting. In the morning or when you want to make the frosting, remove the thick top layer with a spoon and transfer it to a medium size mixing bowl. Add in the cocoa, almond and vanilla extracts and sweetener and mix vigorously until the mixture is smooth and well blended. Use the mixture to add frosting to a cake of cupcakes. Set aside in a refrigerator for 10-20 minutes before serving.
Using a standard hand-held or bench top mixer blend the margarine and icing sugar together using a low speed and mixing for about one minute. Then add the vanilla and beat again on a low setting until well combined. Add the melted chocolate, select a medium speed and mix well for about two minutes. Add the pinch of salt and almond milk and beat on medium speed for an additional minute.
Cream the soy margarine and powdered icing sugar, using an electric hand mixer, in a medium-large mixing bowl. Keep mixing on a low setting until the mixture is combined well and has thickened. Add the cocoa powder, almond milk and vanilla and continue mixing until the frosting is smooth and glassy.
Using an electric hand mixer or a whisk, cream the powdered sugar with the soy margarine until mixture is quite thick and well combined, about 30 seconds. Add the cocoa powder, almond milk and vanilla, and keep mixing until smooth and creamy (1 minute). Refrigerate and spread just before serving on cooled cakes, cookies or cupcakes.
Sift the cocoa and powdered sugar into a medium size mixing bowl. Add the vegan butter, soy milk and vanilla.
Use an electric mixer, set to low or a food processor and mix gradually until thick, smooth and quite creamy. If it won't thicken add some more powdered sugar, if it is too thick add some more soy milk.
Place all the ingredients to a small mixing bowl. Mix using a whisk ir electric mixer until it all comes together into a thick, rich frosting like consistency.
Add more ingredients to get the desired consistency. Refrigerate before using.