I welcomed Spring Equinox with my first vegan cupcake experiment. Now, I’m not suggesting cupcakes are the next superfood but, for special occasions, this recipe is on the healthier side. Firstly, I replaced white flour with whole wheat flour. This increases fiber content which helps manage blood sugar spikes. Secondly, these are dairy-free which may be beneficial for PCOS-fighters. Finally, instead of using artificial food coloring, I added beet juice! I can proudly say the taste was unaffected and I avoided the toxic chemicals in food dye. Please leave a comment if you have a tip for coloring desserts naturally!
Cupcake Ingredients (makes 12):
- 1/2 cup Earth Balance dairy-free butter
- 2/3 cup sugar
- 1/3 cup powdered sugar
- 1/2 cup soy yogurt
- 1/2 cup almond milk
- 1 tbsp lemon zest
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 1 cup whole wheat flour (or gluten-free alternative)
- 2 tsp baking powder
Frosting Ingredients:
- 1 can coconut milk
- 1 tsp vanilla
- 2 tbsp almond milk
- 1 cup Earth Balance dairy-free butter
- 2-3 cups of powdered sugar
- 3 tsp beet juice, from canned beets
Cupcake How To:
- Preheat oven to 350 deg F.
- Place 12 liners in a cupcake pan.
- Cream the butter and sugars until smooth.
- Mix in yogurt, milk, lemon zest, lemon juice, and vanilla extract until combined.
- Sift in flour and baking powder whisking until just combined.
- Scoop batter into cupcake liners filling up just past half full.
- Bake for about 18 minutes (check that a toothpick comes out clean).
- Cool cupcakes on a wire rack.
Frosting How To:
- Refrigerate can of coconut milk overnight. In the morning a hardened top layer should have formed which you can scoop out (apparently the occasional can won’t do this).
- Mix the hardened coconut milk, vanilla, and almond milk in a small bowl. Set aside.
- Beat butter in a large bowl until smooth.
- Add 2 cups of powdered sugar to the butter in 1/2 cup batches.
- Once combined, add the coconut milk mixture.
- Whip on high for 3 minutes or until the mixture gets glossy.
- Add beet juice in teaspoons at a time until you reach the vibrancy you want.
- Add more sugar if the frosting is still runny or refrigerate frosting until it is firm enough to stay put.
- Pipe icing on cooled cupcakes. Note: The amount of frosting I used as pictured was very sweet so I will use less next time.
- Keep cupcakes in fridge until ready to serve to ensure frosting holds its shape.
Notes: Lemonade cupcake adapted from Cheers to Vegan Sweets and frosting adapted from Delia Creates.
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Looking real good! Love the info provided! Date: Thu, 24 Mar 2016 15:00:45 +0000 To: roger.cutler@hotmail.com
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Yum! I love anything lemon/lemonade! Great to find a vegan version of the recipe!
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These definitely count as healthier cupcakes 😉 I haven’t played around to much with natural food dyes, but I used vegetable to dye our Easter eggs this year and that was pretty neat. Red cabbage turned the eggs a beautiful grey blue
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That is so funny you say that because my family just finished dying eggs with red cabbage, turmeric and beets! Its pretty satisfying to create color without chemicals.
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I love that you are using natural food colouring for these cupcakes. Also looks like a healthier version for cupcakes.
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Thank you! It was a mission to figure out how to create pink without completely changing the flavor, but in the end it was so simple.. beet juice! My next mission is green… spinach? matcha?
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They are adorable!
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Who knew, healthy could look so good…these cupcakes look and sound scrumptious..
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Thank you for saying so! They really were sweet and moist.
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I love love love these cupcakes. And the fact that they are healthier. I really should think about making the stuff I bake healthier too eh? Maybe. Someday when I got the whole baking thing down pat. You inspire me!
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You are so kind! I am delighted to hear I inspire you! Your cupcake recipes are truly gorgeous 🙂
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I love healthier baking, too! I use a lot of the same substitutes to make recipes healthier, more filling and more nutritious. These sounds divine and are perfect for spring! Great work.
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I love Earth Balance! And the fact that you used beet juice is fabulous. Nice one 🙂
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This was the first time I used Earth Balance and it did work very nicely. And thanks! I am still proud of my beet juice dye trick 😉
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They look so cute and I love the sound of lemonade cake. I think this would suit all the eaters in my life, no matter what dietary needs they have.
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Thank you! I am frequently thinking about other’s dietary needs when creating recipes so I am glad you are here to find more! Have a great Saturday 🙂
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This are so lovely! And the flavour combination is a favourite in my house!! I love citrus so I can’t wait to give em a try!
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Excellent! Glad they will be a crowd-pleaser. Thanks for popping by. 🙂
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those wrappers are So adorable! can’t believe this is vegan!
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I know right?! Most satisfying comment for a vegan blogger hahaha
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These are so cute! I love that you didn’t use artificial colouring. The beet juice made such a pretty shade of pink.
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