Vegan Cupcakes

Name: Thermomix recipe: Vegan Cupcakes
Prep time: 10 min
Cook time: 20 min
Ingredients: 350 Grams plain flour; 300 Grams sugar; 1 Teaspoon baking powder; 1 Teaspoon baking soda; 1 Pinch pink salt flakes; 100 Grams almond milk; 120 Grams Extra Virgin Olive Oil (EVOO); 1 Tablespoon vanilla bean paste; 50 Grams apple cider vinegar; 1 Tablespoon vanilla bean paste; 50 Grams Raspberry Coulis; 30 Grams Lemon Butter; 5 Drops doTERRA lemon oil; 1 Batch Creamy Vegan Frosting

Makes 15 Prep Time 10 minutes Cook Time 20 minutes Rated: Print

Vegan cupcakes are a thing. And they're delicious! Seriously. And so pretty don't you think? You can make all 3 flavours, or just go the one.

This vegan cupcake recipe is courtesy of Bree Bakes. Bree is huge part of Team Tenina and her beautiful baking often graces the pages of books and of course this site. These cupcakes are a version of something Bree had to create for a customer...and voila, we all win.

They are delicious and unrecognisable as being anything other than a regular yummo cupcake. SO pretty as well don't you agree? Of course the Lemon Butter is not vegan...we are working on that one.

Need

Dry Ingredients
350 Grams plain flour
300 Grams sugar
1 Teaspoon baking powder
1 Teaspoon baking soda
1 Pinch pink salt flakes BUY
Wet mix
100 Grams almond milk
120 Grams Extra Virgin Olive Oil (EVOO) BUY
1 Tablespoon vanilla bean paste BUY
50 Grams apple cider vinegar
The Rest
1 Tablespoon vanilla bean paste BUY
50 Grams Raspberry Coulis Recipe
30 Grams Lemon Butter Recipe
5 Drops doTERRA lemon oil BUY
1 Batch Creamy Vegan Frosting Recipe

Do

1: To make the cakes, preheat the oven to 180°C. Line a cupcake or muffin tin with silicone liners and set aside.
2: Place all dry ingredients into the Thermomix bowl and blend 10 se/speed 8. Remove from bowl and set aside.
3: Place all wet ingredients into the Thermomix bowl and blend 5 sec/speed 5.
4: Add the dry ingredients back into the bowl and blend 8 sec/speed 6 to just combine.
5: Divide batter into three bowls.
6: Stir 1 tbsp vanilla bean paste into vanilla batch and divide between lined cupcake tins.
7: Stir 50g of raspberry coulis into batch 2 for your Raspberry cupcakes. Divide batter between liners.
8: Add 30g Lemon Curd and 5 drops lemon oil into last batch and stir through. Divide between remaining tins.
9: bake 20 minutes until fragrant and risen. Remove from oven and cool on a wire rack before frosting.
10: Frost as desired.

Bree is a mum who has always loved cooking and baking and became a big Tenina fan when she got her first Thermomix. She was on the very first foodie trip as a customer and hasn't looked back, working for Tenina for over 5 years as a recipe tester and developer, branching out into video master for all of Tenina's lives! She still runs her baking business, creating amazing cakes and macarons for her customer list.