CHOCOLATE BEET CUPCAKES WITH IRISH WHISKEY BUTTERCREAM

SERVES 14 CUPCAKES

FOR THE CUPCAKES

1 1⁄2 cups all-purpose flour

1 cup brown sugar

1⁄3 cup unsweetened cocoa powder

1 tsp baking soda

1⁄2 tsp salt

1 cup stout beer

1⁄2 cup canola oil

2 tbsp white or apple cider vinegar

1 tbsp pure vanilla extract

FOR THE BUTTERCREAM

1 cup non-hydrogenated vegetable shortening

3 cups powdered sugar

1 tsp pure vanilla extract

2 to 5 tbsp soy, almond, or rice milk

3 to 4 tsp Irish whiskey

FOR THE FIG CARAMEL

8 dried figs

1⁄2 cup maple syrup

2 tbsp water

1⁄4 tsp ground cinnamon

NUTRITIONAL VALUES

Calories: 599kcal
Fat: 23.6g (4.3g S.Fat)
Carbs: 89.8g
Protein: 5.9g
Sugar: 47.4g
Sodium: 180mg

METHOD

To make the cupcakes:
Preheat the oven to 180°C/350°F F. Line two 12-cup cupcake pans with 14 cupcake liners.

In a large mixing bowl, combine the flour, brown sugar, cocoa, baking soda, and salt. Whisk together the beer, oil, vinegar, and vanilla in a separate bowl. Whisk the wet mixture into the dry mixture until just combined. Fill about two-thirds of the cupcake liners with batter. Bake for 18 to 22 minutes, or until a toothpick inserted into the center of the cupcake comes out dry with a few crumbs attached. Allow the cupcakes to cool completely before serving.

To make the buttercream:
Shortening should be beaten until smooth with a stand or hand mixer. With the mixer on low, add powdered sugar, vanilla, and 1 tbsp nondairy milk at a time, as needed, until the frosting is spreadable. 1 tsp at a time, add whiskey until desired whiskey flavor is achieved. Increase the speed to high and continue to beat for 2 minutes, or until the mixture is light and fluffy.

To make the fig caramel:
Bring the figs in a small saucepan with enough water to cover to a gentle boil. Allow the dates to gently boil for 10 minutes. Drain and rinse with cold water until the surface is cool to the touch. Chop the figs coarsely. In a blender, combine the maple syrup, water, and cinnamon. Blend until completely smooth. Refrigerate until completely chilled.

To assemble the cupcakes:
On the cupcakes, pipe or spread a layer of buttercream. Sprinkle with cocoa powder. Using a fork or a squeeze tube, drizzle the caramel over the cupcakes.

BOLLYWOOD CUPCAKES

SERVES 12 CUPCAKES

FOR THE CUPCAKES

3⁄4 cups soy, almond, or rice milk

1⁄2 tsp saffron threads

1 1⁄2 cups all-purpose flour

1 cup sugar

1 tsp baking soda

1⁄2 tsp salt

1⁄2 cup canola oil

2 tbsp white or apple cider vinegar

1 tbsp pure vanilla extract

FOR THE BUTTERCREAM

1 cup non-hydrogenated vegetable shortening

3 cups powdered sugar

1 tsp pure vanilla extract

3 to 5 tbsp soy, almond, or rice milk

1 tbsp ground cardamom

Gold pearls or dust for garnish, optional

NUTRITIONAL VALUES

Calories: 645kcal
Fat: 27.2g (4.8g S.Fat)
Carbs: 93.3g
Protein: 6.1g
Sugar: 46.6g
Sodium: 209mg

METHOD

To make the cupcakes:
Preheat the oven to 180°C/350°F. Line a 12-cup cupcake pan with cup- cake liners and spray with non-stick cooking oil.

Combine non-dairy milk and saffron in a small saucepan. Bring to a boil, then remove from the heat and set aside to cool.

In a large mixing bowl, combine the flour, sugar, baking soda, and salt. Whisk together the cooled saffron mixture, oil, vinegar, and vanilla in a separate bowl. Whisk the wet mixture into the dry mixture until just combined. Avoid overmixing.

Fill about two-thirds of the cupcake liners with batter. Bake for 20 minutes, or until a toothpick inserted into the center of the cupcake comes out clean, with only a few crumbs clinging to it.

To make the buttercream:
Beat the shortening with a stand or hand mixer until smooth. With the mixer on low, gradually add powdered sugar, vanilla, cardamom, and 1 tbsp non-dairy milk at a time, until the frosting is spreadable. Increase the speed to high and continue to beat for 2 minutes, or until the mixture is light and fluffy.

To assemble the cupcakes:
On the cupcakes, pipe or spread a thin layer of buttercream. Garnish with gold pearls or dust if desired.

COFFEE ALMOND CRUNCH CUPCAKES

SERVES 14 CUPCAKES

FOR THE CUPCAKES

11⁄2 cups all-purpose flour

1 cup sugar

1⁄3 cup unsweetened cocoa powder

1 tsp baking soda

1⁄2 tsp salt

1 cup canned coconut milk, mixed well before measuring

1⁄2 cup canola oil

2 tbsp white or apple-cider vinegar

1 tbsp pure vanilla extract

2 tsp instant espresso powder

FOR THE FROSTING

1 cup non-hydrogenated vegetable shortening

3 cups powdered sugar

1 tsp pure vanilla extract

3 tbsp instant espresso powder dissolved in 1⁄4 cup water

FOR THE GANACHE

1 cup semisweet chocolate chips (dairy-free)

1⁄4 cup canned coconut milk, mixed well before measuring

2 tbsp canola oil

1 cup chopped toasted almonds

Chocolate-covered espresso beans for garnish

NUTRITIONAL VALUES

Calories: 718kcal
Fat: 36.4g (11.6g S.Fat)
Carbs: 92.9g
Protein: 7.4g
Sugar: 49.9g
Sodium: 177mg

METHOD

To make the cupcakes: Preheat the oven to 180°C/350°F. Line two 12-cup cupcake pans with 14 cupcake liners.

In a large mixing bowl, combine the flour, sugar, cocoa, baking soda, and salt. Whisk together the coconut milk, oil, vinegar, vanilla, and espresso powder in a separate bowl. Whisk the wet mixture into the dry mixture until just combined. Avoid overmixing.

Fill about two-thirds of the cupcake liners with batter. Bake for 16 to 20 minutes, or until a toothpick inserted into the center of the cupcake comes out dry with a few crumbs attached. Allow the cupcakes to cool completely before frosting.

To make the frosting, cream shortening with a stand or hand mixer until smooth. Mix in the powdered sugar and vanilla extract with the mixer on low speed. As needed, add 1 tbsp of espresso liquid at a time until the frosting reaches the desired consistency and espresso flavour. Increase the speed to high and continue to beat for 2 minutes, or until light and u y appear.

Melt the chocolate chips and coconut milk in a double boiler or in the microwave to make the ganache. Whisk in the oil until it is completely smooth.

Once the cupcakes have completely cooled, slice the dome off the top of each one and pipe with a layer of frosting. Replace the cupcake top on top of the frosting. Cover the dome of the cupcake with a thin layer of ganache and sprinkle with almonds. Garnish with a bit more frosting and an espresso bean.

MAPLE-GLAZED CARROT CUPCAKES

SERVES 18 CUPCAKES

FOR THE CUPCAKES

2 cups all-purpose flour

1 cup sugar

1 tsp baking powder

1⁄2 tsp baking soda

1 tsp salt

1 tsp ground cinnamon

1⁄2 tsp ground nutmeg

1 cup carrot or orange juice

1⁄2 cup canola oil

1 tbsp white or apple-cider vinegar

1 tbsp pure vanilla extract

2 cups peeled, grated carrots (about 3 large carrots)

1 cup raisins

FOR THE GLAZE

1 1⁄2 cups powdered sugar

3 tbsp maple syrup

2 to 3 tbsp water

NUTRITIONAL VALUES

Calories: 460kcal
Fat: 20.9g (3.8g S.Fat)
Carbs: 63.2g
Protein: 4.9g
Sugar: 28.3g
Sodium: 165mg

METHOD

To make the cupcakes:
Preheat the oven to 180°C/350°F. Line two 12-cup cupcake pans with 16 cupcake liners.

Whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg in a large mixing bowl. In a separate bowl, combine the carrot or orange juice, oil, vinegar, and vanilla extract. Whisk the wet mixture into the dry mixture until just combined. Avoid overmixing. Fold in the carrots and raisins gently.

Fill about two-thirds of the cupcake liners with batter. Bake for 20 minutes, or until a toothpick inserted into the center of a cupcake comes out dry with a few crumbs clinging to it. Allow the cupcakes to cool completely before frosting them.

To make the glaze:

In a medium mixing bowl, combine powdered sugar, maple syrup, and 1 tbsp water at a time, whisking until smooth.

To assemble the cupcakes: Drizzle the glaze over the tops of the cupcakes. Allow to cool before serving.

RECIPE NOTES

Cupcakes can be baked ahead of time and frozen unfrosted for up to a month. Before serving, thaw the cup cakes and glaze them.

MINT COOKIES ‘N’ CREAM CUPCAKES

SERVES 16 CUPCAKES

FOR THE CUPCAKES

1 1⁄2 cups all-purpose flour

1 cup sugar

1⁄3 cup unsweetened cocoa powder

1 tsp baking soda

1⁄2 tsp salt

1 cup cold coffee or water

1⁄2 cup canola oil

2 tbsp white or apple-cider vinegar

1 tbsp pure vanilla extract

1 cup crushed store-bought chocolate sandwich cookies (dairy-free) or Oh Ree O’s

FOR THE FROSTING

1 cup non-hydrogenated vegetable shortening

2 cups powdered sugar

1 tsp pure peppermint extract

3 to 5 tbsp soy, almond, or rice milk

2 cups crushed store-bought chocolate sandwich cookies (dairy-free) or Oh Ree O’s

NUTRITIONAL VALUES

Calories: 460kcal
Fat: 20.9g (3.8g S.Fat)
Carbs: 63.2g
Protein: 4.9g
Sugar: 28.3g
Sodium: 165mg

METHOD

To make the cupcakes:
Preheat the oven to 180°C/350°F. Line two 12-cup cupcake pans with 16 cupcake liners.

In a large mixing bowl, combine the flour, sugar, cocoa, baking soda, and salt. Whisk together the coffee, oil, vinegar, and vanilla in a separate bowl. Whisk the wet mixture into the dry mixture until just combined. Avoid overmixing. Crumbled cookie pieces should be folded in.

Fill about two-thirds of the cupcake liners with batter. Bake for 16–20 minutes, or until a toothpick inserted into the center of a cupcake comes out dry with a few crumbs clinging to it. Allow the cupcakes to cool completely before frosting them.

To make the frosting:
Shortening should be beaten until smooth with a stand or hand mixer. With the mixer on low, gradually add powdered sugar, peppermint extract, and 1 tbsp non- dairy milk at a time, until the frosting is spreadable. Increase the speed to high and continue to beat for 2 minutes, or until light and u y appear. Mix in the crushed cookie pieces until well combined. If necessary, add more non-dairy milk.

To assemble the cupcakes:
On the cupcakes, spread a layer of mint cookie frosting.

RECIPE NOTES

Cupcakes can be baked ahead of time and frozen unfrosted for up to a month. Frosting can be kept in the fridge for up to two weeks. Before serving, thaw the cupcakes and frost them.

CHOCOLATE ORANGE CUPCAKES WITH CANDIED ORANGE PEEL

SERVES 12 CUPCAKES

FOR THE CANDIED ORANGE PEELS

1 orange

1 3⁄4 cups water, divided

3⁄4 cup sugar, divided

FOR THE CUPCAKES

1 1⁄2 cups all-purpose flour

1 cup sugar

1⁄2 cup unsweetened cocoa powder

1 tsp baking powder

1⁄2 tsp baking soda

1⁄4 tsp salt

3⁄4 cup orange juice

1⁄2 cup canola oil

1 tsp pure vanilla extract

1 tbsp orange zest

FOR THE BUTTERCREAM

1 cup non-hydrogenated vegetable shortening

2 cups powdered sugar

1 tbsp orange zest

1⁄4 cup orange juice

FOR THE GANACHE

1 cup semisweet chocolate chips (dairy-free)

1⁄4 cup canned coconut milk, mixed well before measuring

2 tbsp canola oil

NUTRITIONAL VALUES

Calories: 652kcal
Fat: 38.7g (11.6g S.Fat)
Carbs: 79.6g
Protein: 2.7g
Sugar: 61.6g
Sodium: 107mg

METHOD

To make the candied orange peels:
Peel thin slices of orange peel from an orange using a vegetable peeler. Depending on the size of your peeler, you may want to use a knife to make the slices even thinner. Combine the orange peels and 1/2 cup water in a small saucepot. Bring to a boil, then reduce to a simmer for 5 minutes. Drain the water, return the peels to the pot, and fill with 1/2 cup water. Bring the water back to a boil, cook for 5 minutes, and then drain. Repeat this procedure once more to remove the bitterness from the orange peels.

Bring 1/4 cup water, 1/4 cup sugar, and the orange peels to a boil over medium-high heat and cook until the liquid bubbles away. Remove from the heat and spread out on parchment paper to cool. When the candied peels have dried slightly (about 10 minutes), roll them in the remaining sugar until completely coated. Place in the refrigerator or freezer.

To make the cupcakes:
Preheat the oven to 180°C/350°F. 14 cupcake liners should be used to line two 12-cup muffin pans. Whisk together the flour, sugar, cocoa, baking powder, baking soda, and salt in a large mixing bowl. In a separate bowl, combine the orange juice, oil, vanilla extract, and zest. Whisk the wet mixture into the dry mixture until just combined. Avoid overmixing.

Fill about two-thirds of the cupcake liners with batter. Bake for 16–20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean, with a few crumbs clinging to it. Allow the cupcakes to cool completely before frosting them.

To make the buttercream:
Shortening should be beaten until smooth with a stand or hand mixer. With the mixer on low, gradually add the powdered sugar, zest, and orange juice, a little at a time, until the frosting reaches a spreadable consistency. Increase the speed to high and continue to beat for 2 minutes, or until the mixture is light and fluffy.

To make the ganache:
Melt the chocolate chips and coconut milk together in a double boiler or in the microwave. Whisk in the oil until it is completely smooth.

To assemble the cupcakes:
Fill a piping bag with the orange buttercream and a small round or Bismarck tip. Insert the tip into the center of each cupcake's top and squeeze the bag to fill the cupcake with about 2 to 3 tablespoons frosting. There's no need to scoop any of the cake out. Spread a thin layer of chocolate ganache on top of each cupcake and garnish with candied orange peels.

RECIPE NOTES

Cupcakes can be baked ahead of time and frozen unfrosted for up to a month. Candied orange peels can be frozen for up to a month and Orange Buttercream can be refrigerated for up to two weeks. Before serving, thaw the cupcakes and assemble them.

SALTED CARAMEL CUPCAKES

SERVES 12 CUPCAKES

FOR THE CUPCAKES

1 1⁄2 cups all-purpose flour

1 cup sugar

1 tsp baking soda

1⁄2 tsp salt

3⁄4 cups soy, almond, or rice milk

1⁄2 cup canola oil

2 tbsp white or apple- cider vinegar

1 tbsp pure vanilla extract

FOR THE FROSTING

1⁄2 cup vegan margarine

1 cup dark brown sugar

1⁄4 cup soy, almond, or rice milk, plus more as needed

1⁄4 tsp salt

1 tsp pure vanilla extract

3 cups powdered sugar

Fleur de sel, for sprinkling

NUTRITIONAL VALUES

Calories: 615kcal
Fat: 18.8g (2.9g S.Fat)
Carbs: 106.2g
Protein: 6.4g
Sugar: 60.4g
Sodium: 313mg

METHOD

To make the cupcakes:
Preheat the oven to 180°C/350°F. Line a 12-cup cupcake pan with cup- cake liners.

In a large mixing bowl, combine the flour, sugar, baking soda, and salt. Whisk together the nondairy milk, oil, vinegar, and vanilla in a separate bowl. Whisk the wet mixture into the dry mixture until just combined. Avoid overmixing.

Fill the cupcake liners about two-thirds of the way with batter. Bake for 20 minutes, or until a toothpick inserted into the center of a cupcake comes out dry with a few crumbs clinging to it. Allow the cupcakes to cool completely before frosting them.

To make the frosting:
Melt margarine in a medium saucepan and whisk in brown sugar, non-dairy milk, and salt. Bring to a gentle boil and continue to cook for 3–4 minutes. Remove from the heat, stir in the vanilla, and set aside to cool.

Slowly beat the caramel mixture with the powdered sugar with a stand or hand mixer. If the frosting is too thick, add 1 tablespoon non-dairy milk at a time until it is spreadable. On high, beat until smooth.

To assemble the cupcakes:
Spread a thin layer of frosting on the cupcakes and top with a few Fleur de sel flakes.

RECIPE NOTES

Cupcakes can be baked ahead of time and frozen unfrosted for up to a month. Frosting can be kept in the fridge for up to two weeks. Before serving, thaw the cupcakes and frost them.

YOGA CUPCAKES

SERVES 34 MINI CUPCAKES

FOR THE CUPCAKES

1 1⁄2 cups all-purpose flour

1 cup sugar

1⁄3 cup unsweetened cocoa powder

1 tsp baking soda

1 tsp ground cinnamon

1⁄2 tsp salt

1 cup water

1⁄2 cup canola oil

2 tbsp white or apple cider vinegar

1 tbsp pure vanilla extract

FOR THE FROSTING

1 cup semisweet chocolate chips (dairy-free)

3 tbsp soy, almond, or rice milk

Fresh raspberries, for garnish

NUTRITIONAL VALUES

Calories: 127kcal
Fat: 3.5g (0.3g S.Fat)
Carbs: 21.9g
Protein: 2.3g
Sugar: 6g
Sodium: 74mg

METHOD

To make the cupcakes:
Preheat the oven to 180°C/350°F F. Line two 24-cup mini cupcake pan with 34 mini cupcake liners.

In a large mixing bowl, combine the flour, sugar, cocoa, baking soda, cinnamon, and salt. In a separate bowl, combine the water, oil, vinegar, and vanilla extract. Whisk the wet mixture into the dry mixture until just combined. Avoid overmixing.

Fill the cupcake liners about two-thirds of the way with batter. Bake for 12–15 minutes, or until a toothpick inserted into the center of the cupcake comes out clean with a few crumbs clinging to it. Allow the cupcakes to cool completely before frosting.

To make the frosting:
In a double boiler or microwave, melt the chocolate chips and non-dairy milk. Whisk until the mixture is smooth. Top each chocolate cupcake with a thin layer of frosting and 1 fresh raspberry.

RECIPE NOTES

Cupcakes can be baked ahead of time and frozen unfrosted for up to a month. Before serving, thaw the cup cakes and frost them.

CHAMPAGNE CUPCAKES

SERVES 12 CUPCAKES

FOR THE CUPCAKES

2 tbsp. non-dairy milk (nut-free and/or soy-free if necessary)

1 tbsp. apple cider vinegar

1 3/4 cups unbleached all-purpose flour (or gluten-free flour blend, soy- free if necessary)

2 tbsp. arrowroot powder

1 cup coconut sugar

1 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

1/4 tsp. xanthan gum (exclude if using all-purpose flour or if your gluten-free blend includes it)

8 tbsp. vegan butter (soy-free if necessary), at room temperature

2/3cup vegan Champagne(or sparkling wine)

1 tsp. vanilla extract

FOR THE FROSTING

8 tbsp. vegan butter (soy-free if necessary)

3 cups powdered sugar (or xylitol)

2 tbsp. vegan Champagne (or sparkling wine)

1/2 tsp. cream of tartar

1/2 tsp. vanilla extract

Additional vegan decorations, optional

NUTRITIONAL VALUES

Calories: 256kcal
Fat: 4.9g (1.2g S.Fat)
Carbs: 21.6g
Protein: 9.5g
Sugar: 14.5g
Sodium: 49mg

METHOD

To make the cupcakes: Preheat the oven to 350°F (180°C, or gas mark 4). Line a 12-cup muffin tin with paper or silicone liners.

Combine the milk and vinegar in a cup or small bowl. Place aside.

Whisk together the flour, arrowroot powder, coconut sugar, baking powder, baking soda, salt, and xanthan gum in a large mixing bowl (if using).

In a medium mixing bowl, cream together the butter and Champagne with a hand mixer. Mix in the milk mixture and vanilla extract until well combined. Slowly combine the wet and dry ingredients with a hand mixer until well combined.

Bake for 20 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool for 10 minutes in the muffin tin before transferring them to a cooling rack to cool completely.

Make the frosting while the cupcakes are cooling: Mix all of the frosting ingredients together with a hand mixer. Place in the refrigerator for at least 15 minutes, or until ready to use.

When the cupcakes are cool enough to handle, transfer the frosting to a pastry bag fitted with a decorating tip or a large resealable plastic bag with the corner cut out and pipe frosting onto each cupcake. Alternatively, spread frosting on each cupcake with a butter knife or silicone spatula. You can decorate if you want. Refrigerate until ready to serve or serve immediately. These cupcakes are best the day they are made, but they can be stored in an airtight container in the refrigerator for 1 to 2 days.

VARIATION

Replace the Champagne with vegan ginger ale or sparkling apple cider to make these alcohol-free.