I've seen a lot of cheeseburger cupcake recipes online, but none of them were vegan. The thought of having someone who was vegan appearing as if they were eating a burger amused me, so I adjusted the recipe. Surprisingly, there were a few things I've learned about making vegan cupcakes that I thought I'd share.
WARNING!! This takes a lot of time. Mostly, because I only have 2 cupcake pans so I had to do a lot of washing in-between steps. It probably took me a total of 2 - 3 hours to make.
Step 1: Gather Ingredients
I used this cupcake recipe , this brownie recipe , and this buttercream frosting recipe . The cupcake recipe asks for coconut oil, but if you don't have any (or your grocery store doesn't have any) you can substitute it with vegetable or olive oil.
In a nutshell, you need all of this:
- apple cider vinegar
- almond or soy milk
- all-purpose flour
- white sugar
- baking powder
- baking soda
- coconut oil (or vegetable or olive oil)
- vanilla extract
- unsweetened cocoa powder
- nonhydrogenated shortening
- nonhydrogenated margarine (I used Earth Balance)
- powdered sugar
- food coloring (red, yellow, green)
- sesame seeds
Also, if your margarine and/or shortening was refrigerated, I would take it out of the fridge so that it can soften by the time you get to making the frosting.