Banana and cinnamon vegan cupcakes

Om

This is the symbol I found when deciding the decoration for today's cupcakes. Can you guess the theme? Yes! It is yoga day!
Today I bring you a vegan recipe for 10 cinnamon cupcakes with banana and cinnamon "buttercream".

Ingredients for the cupcakes
160g of all-purpose flour
160g of sugar
2 teaspoons of corn starch
3 teaspoons of baking powder
2 teaspoons of juice lemon
90 ml of olive oil
240ml of soya milk
1 teaspoon of vanilla extract
2 teaspoons of cinnamon powder

First we sift the flour and the baking powder. Then we add the sugar, the corn starch and the cinnamon powder. We whisk until they are all mixed up. 


In a separate bowl we mix the juice lemon, the olive oil, the soya milk and the vanilla extract with a hand mixer. We pour the blend in the bowl where we have our dry ingredients and we continue beating until we get a nice well-integrated dough.
We preheat the oven at 180°C while we divide the dough in the paper cases. We use the ice scoop to get nice even cupcakes. I usually fill 2/3 of the cases so the cupcakes reach the edge when they are done.
We bake them for 22-25 minutes.
While we wait for them to cool we prepare our "buttercream".

Ingredients for the "buttercream"

250g of vegetal butter (room temperature)
300g of icing sugar
2 teaspoons of cinnamon
1 teaspoon of vanilla extract
1 teaspoon of soya milk
1 ripe banana

We start by sifting the icing sugar so we do not find find any lumps when we eat the cupcake.
We put all the ingredients in a bowl and we use it at on low speed for one minute and then five minutes more on high speed. Now we need to crush the banana with a fork and add it to the "buttercream" carefully with smooth movements so it does not lose consistency.

I used a star pipping nozzle to decorate today and then I made om symbols with vegan royal icing.

Vegan Cupcakes: Vanilla and chocolate

Since my friend Lisa Lynch gave me the idea of making vegan cupcakes I have been reading a lot on this kind of baking. I am amazed by the amount of recipes and different choices we have when it comes to vegan cooking. There is a whole different and delicious world out there. I am so impressed and fascinated that I have decided to make a vegan section in the blog. There I will be posting vegan recipes for cupcakes, cakes and cookies.
This time I bring you a classic: vanilla cupcakes with chocolate "buttercream". Give them a try and let me know what you think!!!

Ingredients

For 10 cupcakes
160 g of all purpose flour
2 tablespoons of maizena (corn starch)
3 teaspoons of baking powder
2 teaspoons of lemon juice
90 ml of olive oil
160 g of sugar
240 ml of soya milk
2 teaspoons of vanilla extract

For the "buttercream"
115 g of vegetal butter
425 g of icing sugar
85 g of cocoa powder without sugar
105 ml of soya milk

The cupcakes.
We add the lemon juice to the soya milk in a glass.
We sift the flour, the baking powder and the maizena and we reserve in a bowl.
We mix the sugar, the olive oil, the soya milk with lemon juice and the vanilla until all the ingredients are nicely integrated. We add the flour and we beat with a mixer until we get a smooth dough. We distribute the mixture in the paper cases. Remember, two ice cream scoops in each paper case. We put them in the oven for 22-24 minutes at 180°C.

The "buttercream".
We sift the sugar with the cocoa powder in a bowl. We add the "butter" and the soya milk and we beat on low speed for one minute. We beat five minutes more on high speed.

Don't forget that the cupcakes need to cool before we start decorating. This time I have chosen a small star nozzle to decorate. I started in the centre of the cupcake and worked around it to make a rose of chocolate. I have added some white and purple daisies of fondant on the top.

And this is the result. I hope you enjoyed them Lisa!!

Cupcakes with white chocolate buttercream

I am not sure we are in Sweden anymore... It has been a week with really high temperatures and we have been out everyday enjoying this superb weather. It has been amazingly nice! 
Don't panic! I have managed to get some time for my baking. Cupcakes with white chocolate buttercream and fondant decorations.

Ingredients:

For the cupcakes:
115g of butter (room temperature)
220g of sugar
3 eggs
200g of all-purpose flour
1 teaspoon and a half of baking powder
120 ml of milk
1 teaspoon of vanilla extract (you can use any flavour you like)

For the buttercream:
250 g of butter (room temperature)
250 g of icing sugar
100 g of white chocolate
1 tablespoon of milk

The cupcakes.
We sift the flour with the baking powder in a bowl and we reserve for later.
We mix the butter with the sugar until they blend together and we have something like this.

We now add the eggs one by one and when everything is nicely mixed we add half of the flour and use the mixer on a low speed. We need the milk now, we mix again and then we add the rest of the flour. We will get the perfect dough mixing on low speed.
It is time to fill up the paper cases. To make sure all the cupcakes have the same size, I use an ice cream scoop and put two scoops in each paper case.

We put them in the oven at 180°C for 22-24 minutes. We will let them cool before decorating.
The white chocolate buttercream.

We melt the chocolate and we let it cool aside.

We mix the sugar, the butter and the milk in a bowl. As you mix with the electric mixer, it is a good idea to cover the bowl with a kitchen cloth so the sugar does not end up all over your kitchen. It is important to start mixing on a low speed until all the ingredients blend together. After one minute we continue on a medium speed for two minutes more.

At this point we add the white chocolate and we continue mixing for 4 more minutes. Our buttercream is ready!!

Let's start decorating. We put the buttercream in a pipping bag with a star nozzle. We begin in the centre of the cupcake and we go around until we cover it. It is not uncommon to miss a spot and the cupcake shows out of the buttercream. To avoid this you can cover your cupcakes with a fine layer of buttercream before you start working with the pipping bag.

I added some edible glitter on top of the buttercream and then I put the fondant decorations.

I only had white fondant and it was not going to look good on my white buttercream so I added a couple of drops of pink gel colouring. I used different cutters to make different designs and here is how it looks (or looked because they are all gone by now!!)