Cupcake buns and a brownie patty make up these cute little Slider Cakes! And the best part? They're completely vegan! How ironic!
Inspiration:
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.
Time:
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.
Inspiration:
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.
Time:
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.
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Signing UpStep 1: Gather Ingredients
Find your favorite vegan cupcake recipe, vegan brownie recipe, and vegan buttercream frosting recipe and get all the ingredients that you need. In addition to these ingredients, you also need food coloring (I used red for ketchup, yellow for cheese, and green for lettuce) and sesame seeds.
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
- salt
- coconut oil (or vegetable or olive oil)
- vanilla extract
- unsweetened cocoa powder
- water
- 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.
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
- salt
- coconut oil (or vegetable or olive oil)
- vanilla extract
- unsweetened cocoa powder
- water
- 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.
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I'm not really into the nutritional values of things that I eat. I've never counted calories and I've only read the nutrition label when I'm bored. I just want my food to taste good. I'm mentioning this because I'm probably not the best person to ask about these kinds of things.
And not to be offensive, but I would assume that if someone wanted to weigh less, they probably shouldn't be looking at dessert recipes.