Blueberry muffins

After a long walk in the woods where we picked a lot of wild, delicious blueberries, we had to make blueberry muffins, of course! And they were absolutely amazing! I could eat these all day long.

RECIPE
2 dl soy milk
1 tsp apple cider vinegar
1,5 dl sugar
1 dl sunflower oil
2,5 dl flour
1 dl cocoa powder
1 tsp baking powder
3 dl blueberries (I didn't measure, but I think it was about that much, it's really not important)
Dash of salt
2 tsp vanilla sugar

Mix together soy milk and vinegar and let it curdle for 5 minutes. In a bowl, mix the blueberries with 2 tbsp of flour. The flour helps the blueberries mix well in the batter, and they don't sink to the bottom of the muffin liners when baking.

Add sugar and oil in the soymilk-blend and stir well. Add the remaining ingredients, be careful when adding the blueberries so they don't make your batter purple.

Put cupcake liners in a cupcake pan with 12 holes. Set the oven to 350 F. Pour the batter into the liners and let them bake for 20 minutes. Let them cool and enjoy!

Cookies & Cream cupcakes

Oh Lord. Need I say more?

RECIPE
2 dl soy milk
1 tsp apple cider vinegar
1,5 dl sugar
1 dl sunflower oil
2,5 dl flour
1 dl cocoa powder
1 tsp baking powder
1 packet of crushed vegan Oreos or similar bisquits (save 1/3 for the icing)
Dash of salt
1 tsp vanilla sugar

Icing:
130 grams vegan margarine, softened
3-4 dl powdered sugar
1 tsp vanilla sugar
The 1/3 of the crushed Oreos
Half Oreo-bisquits for decorating, if you have some left

Cupcakes:
Mix together soy milk and vinegar and let it curdle for 5 minutes.
Add sugar and oil and stir well. Add the remaining ingredients.

Put cupcake liners in a cupcake pan with 12 holes. Set the oven to 350 F. Pour the batter into the liners and let them bake for 20 minutes. Let them cool completly before you decorate them with icing.

Icing:
Put everything besides the bisquits in the food processor and blen until smooth. Add the bisquits by hand and stir lightly. Use a spoon and place heavy loads for icing on each cupcake. Put half an Oreo in the cream.

Bounty brownie cupcakes

Coconut heaven!

RECIPE
100 grams vegan chocolate
0,5 dl coconut oil
2 dl coconut milk (I use only the water in the can, the creamy stuff I use for ice cream or whipped cream)
2 dl sugar
2,5 dl flour
2 tsp baking powder
1 tsp vanilla sugar

Icing:
100 grams vegan margarine
4 dl powdered sugar
1 dl shredded coconut
2 tbsp coconut milk

Set the oven to 350 F. Put cupcake liners into a cupcake pan.

Melt the chocolate and the coconut oil in the microwave. Takes about a minute or two.
Stir it smooth.
Mix together coconut milk, sugar and the melted chocolate/coconut oil in a bowl. Mix together the dry ingredients in another bowl and stir the two mixes together.
Pour the batter into the cupcake liners and bake for 20-25 minutes. If you bake them for too long, they will get dry, so it's better to take them out to early than to late.

Icing:
Put the ingredients in the food processor and blend until smooth. Decorate the COLD cupcakes. For the little extra, put a couple of tbsp of shredded coconut on a hot dry frying pan and let them become a little light brown (but not burnt). Sprinkle it over the cupcakes.

Pics of my latest batch, they became even more juicy and deliciously gooey:

Cupcakes with chocolate and mint

I love mint - I love chocolate. Combine the two together and I'm in heaven!

RECIPE
2 dl soy milk
1 tsp apple cider vinegar
1,5 dl sugar
1 dl sunflower oil
2,5 dl flour
1 dl cocoa powder
1 tsp baking powder
Dash of salt
1-2 drops of peppermint oil or some peppermint extract
1 tsp vanilla sugar

Mix together soy milk and vinegar and let it curdle for 5 minutes.
Add sugar and oil and stir well. Add the remaining ingredients.

Put cupcake liners in a cupcake pan with 12 holes. Set the oven to 350 F. Pour the batter into the liners and let them bake for 20 minutes. Let them cool completly before you decorate them with icing.

Icing:
100 grams softened vegan margarine
1-2 drops of peppermint oil 
3-4 dl powdered sugar
Green food coloring, I use Wiltons


Put everything in the food processor and blend until smooth. Decorate the cupcakes with the icing.

Kind of a cupcake - only not?

I got these from a vegan friend of mine, she has the most awesome Norwegian blog. I was allowed to have this recipe on my blog as well. She calls these "muffins så ikkje e muffins". Translated into English it's something like "cupcakes that are not cupcakes". :)

RECIPE
2 dl mixed raw nuts of your own choice
2 tbsp agave suryp
Dash of salt
Dash of pure vanilla

Blend nuts, salt and vanilla until it's become a flour. Add the syrup and blend it until it forms a ball in the food processor. You may have to add a tbsp or two of syrup.

Fill cupcake liners with the nut-dough, this will be the "crust" of the cupcake.

 

Put them in the fridge while you make the raspberry-filling:

Put 200 grams of fresh or thawed raspberries in the food processor together with 6 frsh dates (no stones) and blend it until it's a puré. Place a spoonful or so with the puré in each cupcake, on top of the crust. Refridgerate again and make the chocolate cover.

My daughter, who helped me with these, wanted to take my picture, hehe

2 dl coconut oil (I like the neutral one best, while others like the coconut tasting type. Your choice)
1,5 dl raw cocoa powder
0,5 dl agavesyrup

Blend everything smooth. Pour it into the cupcake liners and refridgerate until the chocolate is hard.

Coffee and vanilla cupcakes

Gotta love them!

RECIPE
2 dl soy milk
2 tsp vinegar
1 dl oil
4 tsp vanilla sugar
1 dl strong, cold coffee
3 dl flour
2 tbsp corn starch
1 tsp baking powder
1/2 tsp baking soda
Dash of salt

Set the oven to 350 F. 
Mix the soy milk and the vinegar and let it curdle for 5 minutes. Add sugar, oil and vanilla sugar and mix it well. Mix the dry ingredients together in another bowl and add the liquids. Stir.
Pour the batter into cupcake liners in a cupcake pan and bake it for 20 minutes. Cool completly.

Icing:
50 grams softened vegan margarine
100 grams Tofutti soy original cream cheese
5 dl powdered sugar
2 tsp vanilla sugar
2 tbsp strong, cold coffee

Blend everything besides the powdered sugar in a food processor. Add the sugar a little at the time until the consistency is right. Use a spoon and place the icing in top of the cupcakes and decorate with shredded chocolate and/or a cherry.

Snickers cupcakes

If you like peanuts and chocolate, you'll love these!

Picture quality isn't great, it's taken in bad lighting with my Android

RECIPE
2 dl soy milk
1 tsp apple cider vinegar
1,5 dl sugar
1 dl sunflower oil
2,5 dl flour
1 dl cocoa powder
1 tsp baking powder
Dash of salt
1 tsp vanilla sugar

Mix together soy milk and vinegar and let it curdle for 5 minutes.
Add sugar and oil and stir well. Add the remaining ingredients.

Put cupcake liners in a cupcake pan with 12 holes. Set the oven to 350 F. Pour the batter into the liners and let them bake for 20 minutes. Let them cool completly before you decorate them with icing.

Icing:
100 grams vegan margarine, softened
100 grams peanut butter (I like it cruncky)
3-4 dl powdered sugar
1 tsp vanilla sugar
A little maple syrup (I didn't use that when I made these)
Some salty peanuts, chopped

Blend it all in the food processor until smooth. Decorate the cupcakes with it, drizzle a little syrup over it and then place some chopped peanuts on top.

Simple chocolate cupcakes

These are just plain, simple chocolate cupcakes. No topping or anything, just a nice little treat made in just a few minutes.

RECIPE
120 grams flour
100 grams sugar
2 tsp baking powder
2 tsp vanilla sugar
Egg replacement for 1 egg (I use No Egg - 1 tsp powder and 2 tbsp water)
0,5 dl oil or melted vegan margarine
Soymilk until the consistency is right, about 1 - 1,5 dl

Set the oven to 475 F.

Mix together the dry ingredients and the wet ingredients in separate bowls. Whisk it all together and add more soymilk if ypu need it.
Pour the batter in a cupcake-pan or cupcake liners and bake for 7-8 minutes. Let them cool a bit before you sink your teeth in them.