Recipes vegan cupcakes smoky tempeh chocolate

Published on March 22nd, 2011 | by Becky Striepe

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Vegan Cupcake Recipe: Smoky Tempeh Cupakes with Chocolate Frosting

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vegan cupcakes smoky tempeh chocolate

My birthday was last week, and on Saturday, a friend and I spent the afternoon making cupcakes for the party that night. We made two sorts of vegan cupcakes: smoky tempeh with chocolate frosting and hummingbird with cream cheese frosting.

We used the hummingbird cupcake recipe from Kitchen La Boheme with just a few changes:

  • Added 1c chopped pecans to the batter.
  • Baked for 22 minutes instead of 25-27. You want a toothpick to come out clean, but you don’t want to overbake. Start with 22 minutes, and test every couple of minutes until they’re done.
  • Topped the frosted cupcakes with cinnamon and a vegan marshmallow.

vegan cupcakes hummingbird

They came out great! I thought the marshmallow at the top gave them a real Southern flair…sort of an ambrosia salad-type feel!

The tempeh cupcakes took a bit more adapting, so I’m going to include the whole thing here for you guys.

Smoky Tempeh Vegan Cupcakes with Chocolate Frosting


Adapted from Yummytime.
Prep time: 20 minutes
Cook time: 20 minutes
Total time: 40 minutes
Yield: 18 cupcakes

Ingredients

  • 3/4 c margarine
  • 1c vegan sugar
  • 1 1/2c cake flour, sifted
  • 1 1/2t baking powder
  • 1/4t salt
  • 1/2c almond milk
  • 3/4t vanilla extract
  • EnerG Egg Replacer for 3 eggs, liquid included
  • 1 package Fakin’ Bacon, chopped
  • 1T olive oil
  • 2T brown sugar
  • 1/2c non-hydrogenated vegetable shortening
  • 1/4c margarine
  • 6T cocoa powder
  • 2t vanilla extract
  • up to 1/4c almond milk

Cooking Directions

  1. Preheat the oven to 350F.

  2. Combine the first 8 ingredients plus one cup of the tempeh and mix until smooth.

  3. Pour the batter into a lined cupcake pan, filling each liner 3/4 full, and bake for 20 minutes, or until a toothpick inserted into the center comes out clean.

  4. Meanwhile, heat the oil in a small skillet and sautee the leftover Fakin’ Bacon with the sugar for a few minutes, until browned. Set aside to cool.

  5. Whisk together the shortening, the 1/4c margarine, cocoa powder, and vanilla extract until there are no lumps. Add the almond milk 1T at a time, until you get a nice, stiff frosting.

  6. Once the cupcakes are cool, frost each one and top with a couple of pieces of the Fakin’ Bacon.



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About the Author

Hi there! I'm Becky Striepe, a green crafter and vegan foodie living in Atlanta, Georgia with my husband and two cats. My mission is to make eco-friendly crafts and vegan food accessible to anyone who wants to give them a go. If you like my work, you can also find me on Twitter, Facebook, and .



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