Vegan Whole Wheat Cupcakes

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Vegan whole wheat cupcakes are a delicious treat that will have the whole family begging for more. Make vegan whole wheat cupcakes with help from a food and fashion writer in this free video clip.

Part of the Video Series: Vegan Desserts
Promoted By Zergnet


Video Transcript

Hello, my name is Tara Redfield, and I am food writer in Los Angeles. Today, I have a local vegan pastry chef with me, Sarah Creighton, and she is going to be showing us how to make whole wheat cupcakes with chocolate chips. Okay, so first you're gonna preheat your oven to 350 degrees Fahrenheit, and then you're gonna set out your ingredients. And the first thing you wanna do is fill the cupcake tray with the baking sheet liners, and then, first you're gonna have a set of dry ingredients and a set of wet ingredients. The dry ingredients is composed of whole wheat flour. You're gonna do 1 1/2 cups whole wheat flour, then you're gonna do 1/4 cup of cocoa powder, and a 1/2 teaspoon of salt, and then 1 teaspoon of baking soda and 3/4 cup of sugar. And those are the dry ingredients. For your wet ingredients, you're gonna want 1 cup of cold water, 1 tablespoon of distilled white vinegar, and then you're gonna want 1 1/2 teaspoon vanilla, and then 1/3 cup of either olive oil or canola oil, or whatever oil that you use to bake. And so. Okay, great! What are we gonna do first? We're gonna combine the dry ingredients first. Okay. So we've got the whole wheat flour first. And then we've got the cocoa powder. And the salt. And then we're gonna do the 1 teaspoon baking soda. And the 3/4 cup sugar. And how long do you mix this for, Sarah? Just until it's well combined. Okay. And then, once it's pretty well combined, you're gonna create a well in the center by moving the flour mixture aside to create like a little hole. And that's what you're gonna pour the wet ingredients into. And what does making the well do? It just provides an easy way to fold the wet mixture into the dry. Okay, so once we've got the well created in the center of the dry ingredients, you're gonna add the wet ingredients which are 1/3 cup of olive oil, a tablespoon of white vinegar, a cup of cold water, and the vanilla, which is gonna be 1 1/2 teaspoons. Once you've added all the wet ingredients, you're gonna fold the dry into the wet, and you wanna stir it. And it's gonna be real liquidy at first, but the more you stir, it's gonna get more and more combined and become more of like a batter. And you want it to be a little bit chunky, you don't want it to be super fine, you don't want to like try and blend it up, you just wanna get a good batter going. And why is it that you wanna keep it on the thicker side. Well it's whole wheat flour, and whole wheat flour can be kind of difficult to deal with, you might create too much gluten, if you stir it too much. So, just get a little bit and then if it's a little bit chunky, don't worry about it. I can smell the chocolate! It smells good. Yeah, it's gonna be great. Alright. And then once you stirred it to your satisfaction, it's still a little bit chunky, you're gonna pour the batter. You ready for these? Into the cupcakes. Okay. Here we go. So I like to use the little fourth cup. So you've got your batter done, and you're gonna measure out a little fourth, and fill up to about like 2/3 of the way. You don't wanna go to the top, 'cause it will come right out of there and make a big mess in your oven. Don't want a messy oven. No. So once you've got 'em about 2/3 of the way full, you wanna put them in the oven and bake for about 12 to 1t5 minutes. Alright, we have our finished cupcakes. I am so excited. Now Sarah, tell us about how you did the frosting. Okay, well, for the whole wheat chocolate cupcakes, I decided to do a butter cream frosting, which is composed of the powdered sugar and also some non-dairy butter, and then once you've got the frosting made, you can just do like a sort of spoonful on top, and then use your, the back of your spatula, or the back of a spoon, to sort of smooth it over. And then I like to add chocolate chips on top of mine, because it makes them super delicious. So these are just the whole wheat chocolate cupcakes with butter cream vegan frosting and chocolate chips. They look delicious, and the look like little polka dots, which I love. Yeah, they're super cute. Thank you so much Sarah! You're so welcome! For our whole wheat chocolate chip cupcakes.


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