As the crisp autumn air dances through the trees, there’s something undeniably comforting about gathering around a table filled with hearty, plant-based dishes. Picture this: the aroma of roasted pumpkin and spices wafting through your home, evoking memories of last fall’s impromptu dinner with friends who, by the way, insisted on seconds. Cozy evenings await, where every bite wraps you in warmth like an old familiar sweater.
Steps
- Preheat the oven and prepare your cupcake pan by lining it with paper liners.
- In a mixing bowl, combine the dry ingredients: flour, sugar, baking powder, and a pinch of salt.
- In a separate bowl, whisk together the wet ingredients, including plant-based milk, vanilla extract, and vegetable oil.
- Gradually mix the wet ingredients into the dry ingredients until just combined, being careful not to overmix.
- Pour the batter evenly into the cupcake liners, filling each about two-thirds full.
- Bake the cupcakes until they are golden brown and a toothpick inserted in the center comes out clean.
- Allow the cupcakes to cool completely on a wire rack before frosting.
- Prepare the chocolate buttercream by beating together vegan butter, powdered sugar, cocoa powder, and a splash of plant-based milk until smooth and fluffy.
- Once the cupcakes are cooled, generously frost each one with the chocolate buttercream.
- Serve and enjoy the delightful combination of fluffy cupcakes and rich frosting.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/3 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup water
- 1/3 cup vegetable oil
- 1 tbsp apple cider vinegar
- 1 tsp vanilla extract
- 1/4 tsp almond extract (optional)
- 1/2 cup vegan butter, softened
- 2 1/2 cups powdered sugar
- 1/4 cup unsweetened cocoa powder
- 3 tbsp almond milk (or any non-dairy milk)
- 1 tsp vanilla extract
FAQ
- What is a good vegan main course for fall?
- A hearty stuffed squash is an excellent choice for a vegan main dish during the fall season.
- Can you recommend a vegan side dish for autumn meals?
- Crispy baked vegan mac n’ cheese is a fantastic side that pairs well with any fall meal.
- What’s a popular vegan dessert for the fall?
- Vegan pumpkin bread is a delightful dessert that also makes for a great breakfast treat.
- How can I make my vegan cupcakes more interesting?
- For a twist on the classic vegan cupcake, try making them light and fluffy, with a tender interior and a slightly crisp top. Adding a rich chocolate buttercream frosting will make them irresistible.
- Any suggestions for a vegan soup to enjoy in cooler weather?
- A really good white bean soup is both comforting and satisfying on a chilly fall day.
Tips
- For a delicious twist on vegan cupcakes, ensure they are light and fluffy by not over-mixing the batter. This helps maintain their airy texture.
- When baking vegan mac n’ cheese, achieve a crispy top by sprinkling some breadcrumbs over it before baking. It adds a delightful crunch to every bite.
- To enhance the flavor of stuffed squash as a main course, experiment with different herbs and spices in the stuffing mix. This allows the dish to be versatile and tailored to your taste preferences.
- For the best vegan pumpkin bread, use pumpkin puree and not pumpkin pie filling, as this will give you better control over the spices and sweetness.
Equipment
- Cupcake Pan – Essential for making the ultimate vegan cupcakes.
- Piping Bags and Tips – Useful for applying the chocolate buttercream frosting on the cupcakes.
- Mandoline Slicer – Handy for thinly slicing vegetables for salads like the Napa Cabbage Salad.
- Blender or Food Processor – Required for making the Muhammara dip and other creamy soups or dressings.
- Spiralizer – Useful for making noodles for dishes like Sesame Noodles if you want to make them from vegetables.
- Immersion Blender – Helpful for pureeing soups like the Creamy Vegan Potato Leek Soup directly in the pot.
- Baking Sheet with Cooling Rack – Ideal for making crispy baked items like the Vegan Buffalo Cauliflower or roasted potatoes.
- Dutch Oven or Heavy Pot – Useful for braising and soups such as Tomato-Fennel Braised Chickpeas and Really Good White Bean Soup.
- Tofu Press – Useful for preparing tofu in recipes like the Baked Peanut Tofu.
- Rice Cooker – Handy for perfectly cooking rice for dishes like Crispy Indian-ish Lentils with Rice & Yogurt.
