Vegan Cupcakes At Whole Foods: Sweet Treats For Everyone

Vegan Cupcakes At Whole Foods: Sweet Treats For Everyone

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Growing Up Veg White Chocolate Frosted Cupcakes with Raspberry Filling
Growing Up Veg White Chocolate Frosted Cupcakes with Raspberry Filling from growingupveg.blogspot.com

Who says vegans can’t indulge in delicious desserts? Whole Foods has got you covered with their amazing collection of vegan cupcakes. These delightful treats are not only dairy-free and egg-free, but also bursting with flavor and goodness. So whether you’re a vegan or not, get ready to satisfy your sweet tooth with these heavenly cupcakes.

Recipe 1: Vegan Chocolate Cupcakes

Ingredients:

  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/3 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup water
  • 1/3 cup vegetable oil
  • 1 tablespoon white vinegar
  • 1 teaspoon vanilla extract

Instructions:

  1. Preheat the oven to 350°F.
  2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
  3. Add the water, vegetable oil, vinegar, and vanilla extract to the bowl and mix well until smooth.
  4. Pour the batter into a lined cupcake tin, filling each cup about 2/3 full.
  5. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.
  6. Let the cupcakes cool in the tin for a few minutes, then transfer them to a wire rack to cool completely.

Nutritional Information:

Per serving (1 cupcake):
Calories: 190
Fat: 7g
Saturated Fat: 1g
Carbohydrates: 31g
Fiber: 1g
Sugar: 19g
Protein: 2g

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Cooking Time:

Preparation time: 15 minutes
Cooking time: 20 minutes

Equipment:

  • Mixing bowl
  • Whisk
  • Cupcake tin
  • Cupcake liners
  • Oven

Serving Suggestions:

These vegan chocolate cupcakes are perfect for any occasion, from birthday parties to afternoon tea. You can serve them as they are, or top them with vegan frosting, fresh berries, or chopped nuts.

Variations:

You can customize these cupcakes by adding your favorite ingredients, such as chopped nuts, dried fruits, or vegan chocolate chips. You can also experiment with different frosting flavors and colors, such as vanilla, strawberry, or matcha.

Substitutions:

If you don’t have all-purpose flour, you can use whole wheat flour or gluten-free flour instead. If you don’t have white vinegar, you can use apple cider vinegar or lemon juice instead. If you don’t have vegetable oil, you can use coconut oil or melted vegan butter instead.

Storage:

You can store these cupcakes in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days. You can also freeze them for up to 3 months.

Tips:

  • Make sure to use room temperature water and vinegar to activate the baking soda.
  • Don’t overmix the batter, as this can make the cupcakes tough and dry.
  • If you want to make mini cupcakes, reduce the baking time to 10-12 minutes.

Frequently Asked Questions:

Are these cupcakes gluten-free?

No, these cupcakes contain all-purpose flour, which is not gluten-free. However, you can use gluten-free flour instead if you prefer.

Can I use a different type of oil?

Yes, you can use any type of vegetable oil or melted vegan butter instead of the oil specified in the recipe.

Can I use a different type of vinegar?

Yes, you can use apple cider vinegar or lemon juice instead of white vinegar.

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Recipe 2: Vegan Vanilla Cupcakes

Ingredients:

  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsweetened applesauce
  • 1/2 cup almond milk
  • 1/4 cup vegetable oil
  • 1 tablespoon white vinegar
  • 1 teaspoon vanilla extract

Instructions:

  1. Preheat the oven to 350°F.
  2. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  3. Add the applesauce, almond milk, vegetable oil, vinegar, and vanilla extract to the bowl and mix well until smooth.
  4. Pour the batter into a lined cupcake tin, filling each cup about 2/3 full.
  5. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.
  6. Let the cupcakes cool in the tin for a few minutes, then transfer them to a wire rack to cool completely.

Nutritional Information:

Per serving (1 cupcake):
Calories: 170
Fat: 4g
Saturated Fat: 0g
Carbohydrates: 32g
Fiber: 1g
Sugar: 20g
Protein: 2g

Cooking Time:

Preparation time: 15 minutes
Cooking time: 20 minutes

Equipment:

  • Mixing bowl
  • Whisk
  • Cupcake tin
  • Cupcake liners
  • Oven

Serving Suggestions:

These vegan vanilla cupcakes are a classic treat that everyone will love. You can serve them as they are, or top them with vegan frosting, fresh fruits, or sprinkles.

Variations:

You can add different flavors to these cupcakes by using flavored extracts, such as almond, lemon, or orange. You can also add spices like cinnamon or nutmeg for a warm and cozy touch.

Substitutions:

If you don’t have applesauce, you can use mashed banana, pumpkin puree, or silken tofu instead. If you don’t have almond milk, you can use soy milk, rice milk, or oat milk instead. If you don’t have vegetable oil, you can use melted vegan butter or coconut oil instead.

Storage:

You can store these cupcakes in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days. You can also freeze them for up to 3 months.

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Tips:

  • Make sure to use unsweetened applesauce, not the sweetened kind.
  • Don’t overmix the batter, as this can make the cupcakes tough and dense.
  • If you don’t have white vinegar, you can use apple cider vinegar or lemon juice instead.

Frequently Asked Questions:

Can I use a different type of milk?

Yes, you can use any type of plant-based milk instead of almond milk.

Can I use a different type of vinegar?

Yes, you can use apple cider vinegar or lemon juice instead of white vinegar.

Can I make these cupcakes gluten-free?

Yes, you can use gluten-free flour instead of all-purpose flour. Make sure to use a gluten-free baking powder and baking soda as well.

Final Thoughts

Vegan cupcakes at Whole Foods are the perfect solution for anyone craving a sweet indulgence without compromising on taste or ethics. Whether you prefer chocolate, vanilla, or any other flavor, these cupcakes are easy to make, delicious, and healthy. So next time you’re at Whole Foods, make sure to pick up some vegan cupcakes and treat yourself to a guilt-free dessert.

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