Hello, and welcome to a new series I'm calling "Cooking for the Hungry Vegan Man (vol.1)"
Cooking For The Hungry Vegan Man- The Back Story
Some of you may know that my fiancé, Mike, spends a lot of his time in the gym- just workin on his fitness, I'm his witness (catch that Fergie line?). Okay, but lame jokes aside, he's super dedicated to his workout plans and gaining muscle while also staying fully committed to a vegan lifestyle (what!? You can gain muscle without eating meat!? Tell me more!). What may not come across as obvious to you guys though, is that because of all this activity and just general male genetics, he builds up an appetite that I can only assume is similar to that of Big Foot, a Yeti or Hagrid's pet dog, Fluffy.
He. Eats. Everything.
He eats enough for 10 people in one sitting.
Sometimes I just sit and watch him eat as if I'm watching a magic trick- like, really.. where's it all go???
I think you get the point I'm trying to make here. His appetite is hard to keep up with. Call me old fashioned, but I really do enjoy cooking for my man. I like the idea of having dinner ready on the table when he gets home from work. I'm also not into the idea of eating the same thing every single night. As a matter of fact, I barely eat leftovers at all. Quinoa bowls rock, but I can only eat so much quinoa, you know? So I've accepted this challenge of coming up with new and creative dairy-free recipes for breakfast, lunch, dinner AND dessert. Probably mostly dessert.
Anyways, we were craving something sweet last night and unfortunately for us, there aren't many vegan-friendly bakeries on our side of town. So it quickly turned into a night of adventuring in the kitchen for me!
The thing I was most worried about when I dove into this cupcake recipe was having them come out too dry, like so many dairy-free treats I've tried in the past. However, these cupcakes came out perfectly moist and fluffy! So, what's the secret ingredient?!?
The many faces of Garbanzo Beans
Aquafaba. Yep, you read that right and no, I'm not lying! Aquafaba is actually the liquid that you'll find in a can of Garbanzo beans aka chickpeas. I've heard about this being used as an egg replacement before, but was always weirded out and skeptical that my dessert would taste like hummus. Truthfully, the liquid has no prominent taste and it took my recipe to a whole new level by adding that element of a moist and fluffy cake- totally eliminating my fear of a dry dessert for all recipes to come!
If you're in search of the perfect dairy-free recipe for your favorite childhood cupcakes, look no further. Here is the best recipe for home made fluffy, light and deliciously vegan Funfetti Cupcakes! (And a simple dairy-free icing to match)
1/2 cup vegan butter, softened to room temperature (I like the Earth Balance sticks- and they're already measured out on the wrapping!)
1 cup granulated sugar
6 tablespoons of that Aquafaba (the liquid from a can of chickpeas)
1 tablespoon pure vanilla extract
1 cup almond milk (mine was vanilla, but original is fine!)
1 teaspoon apple cider vinegar
2 cups cake flour (cake flour will make the cupcakes fluffier, but all-purpose flour will work, too)
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup rainbow sprinkles for the mix and more for the tops!
Preheat oven to 350 degrees and line muffin sheet with cupcake liners
In a small bowl, whisk the aquafaba with a whisk or fork until some foam forms on top (about a minute)- this is your egg replacement!
In a separate bowl, combine your almond milk and apple cider vinegar, stir a little, and set aside to allow it to curdle.
In a large mixing bowl, add softened vegan butter and sugar. Mix with electric mixer on medium speed (or by hand with a whisk) until creamed together- (about 2 minutes).
Now add the aquafaba you've got set aside and the vanilla. Mix again until well combined (about a minute).
Slowly add the dry ingredients, either with the electric mixer on low or mixing by hand between ingredients, in this order- flour, baking powder, baking soda & salt. Mix until just incorporated.
Slowly pour in the almond milk mixture and continue to mix until smooth and well combined. Fold in the 1/2 cup sprinkles with a spoon.
Fill cupcake liners 2/3 full with batter and bake for 20-24 minutes. (My oven only took 20 minutes to make them perfect!) Cupcakes are done when a fork or toothpick comes out clean.
Allow to cool completely before icing!
Optional Vegan Homemade Icing
Looking for a dairy-free icing option to pair with these bad boys? Try this quick, simple & delicious buttercream icing!
Note- I'll admit, there's more sugar in this recipe than I'd prefer. But this was my first attempt at baking a dairy-free dessert! As yummy as this icing turned out, I intend on tweaking both recipes to need less sugar next time. I'll keep this post updated as I figure it out! :) For now, treat yo'self.
1 cup vegan butter (Earth balance sticks work great here, too) softened to room temperature
4 cups powdered sugar
3 tablespoons almond milk
2 teaspoons vanilla extract
Beat vegan butter with handheld mixer until creamy (about 2 minutes)
Add the 4 cups of powered sugar, almond milk and vanilla.
Turn mixer on low to incorporate the ingredients, and then turn it to medium-high to beat for about 3 minutes (this will make it fluffy)
If icing seems too thick, add more almond milk. If it seems too thin, add a little bit more powdered sugar until preferred consistency is achieved!
Note- Let cupcakes cool completely before icing
Whether these cuppies are for a birthday party, a celebration or just for a dairy-free treat, I hope you enjoy! Leave any recipe requests in comments below! Would love to hear what you're craving?!
Kimber is a fellow soul searcher, yoga instructor, and proud dog mama. She invites you along her own journey to wellness and hopes to inspire people to be the healthiest & happiest version of themselves every day!