Vegan Elvis Cupcakes Recipes

ELVIS CUPCAKES

Steps:

• In a large bowl, combine the flour, sugar, baking soda and salt. In another bowl, combine the mayonnaise, bananas and vanilla; stir into dry ingredients just until combined.
• Spoon 1 tablespoon of batter into each paper-lined muffin cup. Top each with a chocolate kiss, pointed side down. Fill cups two-thirds full with remaining batter.
• Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
• In a bowl, combine the peanut butter, confectioners' sugar, vanilla and enough milk to achieve spreading consistency. Frost cupcakes. Garnish with chocolate chips if desired.
• *** PEANUT BUTTER FROSTING:.
• 1/3 cup creamy peanut butter.
• 2 cups confectioners' sugar.
• 1 teaspoon vanilla extract.
• 3 to 4 tablespoons milk.
• Milk chocolate chips, (optional).

VEGAN CHOCOLATE CUPCAKES WITH VEGAN VANILLA FROSTING!

Steps:

• Preheat oven to 350°F.
• In a bowl whisk together soy milk and vinegar, set aside to allow curdling.
• Add sugar, oil and vanilla extract to the soy milk mixture and beat until it's foamy.
• In a seperate bowl sift together flour, cocoa powder, baking soda an dpowder, and salt.
• Add in two batches to thewet ingredients, beating until no large lumps remain.
• Pour into lined cupcakes filling about 3/4 full.
• For the frosting: mix margarine, soy milk, and vanilla.
• Blend in sugar until creamy enough to your preference.

MUCHO MARGARITA CUPCAKES (VEGAN)

Steps:

• Cupcakes: Preheat oven to 350 F and line muffin pan with cupcake liners.
• Beat together lime juice, zest, soy milk, oil, tequila, vanilla and sugar.
• Combine the flour, baking soda, baking powder, and salt. Combine into the wet ingredients and mix until smotth.
• Fill liners about 3/4 fill. I use an ice-cream scoop. Baek 20-22 minutes or until toothpick inserted in center comes out clean.
• Transfer cupcakes to a cooling ratck and cook completely before frosting.
• Icing: Blend margarine until soft and fluffy; stir in soy milk, lime juice, tequila and food coloring. Use only the tiniest bit of food coloring.
• Sift in 2 cups confectioners sugar and blend until smooth and creamy. Add additional confectioner sugar if the icing appears too liquidy. Refrigerate until ready to use.
• Spread icing on the cupckaes spreading all the way to the edges.
• Roll the outer edge of the cupcakes in the sugar crystals.

ELVIS CUPCAKES

Steps:

• Preheat oven to 350 degrees.
• Spray a muffin pan with cooking spray and set aside.
• In a large bowl, combine flour, soda and salt.
• In another bowl, cream together 1/2 cup butter and brown sugar.
• Stir in eggs and mashed bananas until well mixed.
• Stir banana mixture into flour mixture, stirring only until moistened and combined, try not to over-mix.
• Fill each muffin cup 2/3 way full with batter, and bake in oven for 30-45 minutes, or until a toothpick inserted into center comes out clean.
• You may have leftover batter, you can either make more cupcakes or pour it into a greased loaf pan for banana bread, and top with brown sugar mixed with butter, and bake until done.
• When cupcakes are done, let cool in pan for 10 minutes, then remove and cool completely before frosting.
• For the peanut butter frosting, cream together the stick of butter and peanut butter with an electric mixer.
• Add the vanilla and salt, continue beating.
• Add the powdered sugar and beat until mixed, then slowly add the heavy cream and blend until creamy. You may need to add more cream depending on your desired consistency.
• Frost cupcakes, then sprinkle chopped peanuts on top and enjoy!

VEGAN ELVIS CUPCAKES

Steps:

• Cake:.
• Preheat your oven to 350 degrees and line your pan with paper liners.
• Throw your mashed banana in a blender or or just smash it into oblivious with a fork. Just try to get the lumps out.
• Sift the flour, baking soda, baking powder, salt and sugar into a large bowl, mix well.
• In a smaller bowl, whisk together the oil, soy or rice milk, vanilla extract, almond extract, and mashed banana. Create a well in the dry ingredients and fold in wet ingredients, but don�t over mix or you�ll get tough cupcakes. Small lumps are fine. Fill liners 2/3 full. Bake 20-22 minutes or until a toothpick comes out clean. Cool completely before frosting.
• Frosting:.
• With an electric mixer, cream together margarine and shortening until smooth. Add peanut butter and vanilla, beat until very smooth. Beat in confectioners sugar, mixture will be very stiff (You may need to add an extra 1/8 cup confectioners sugar). Dribble in soy milk a little at a time, beating continuously until frosting is pale and fluffy.