If you live in the Orlando area, then you’ve probably heard of Ethos Vegan Kitchen’s amazing Sunday brunch. I love getting a stack of pancakes with a side of sausage and drenching everything in warm syrup. But for every other day of the week, I have to fend for myself. So here is a super simple on-the-go version recipe you can munch on all week.

INGREDIENTS

Makes 12 cupcakes.

Cupcake Batter:

2 cups Original Bisquick mix

1 ½ cup soy milk

½ package Gimme Lean ground sausage

½ cup your favorite syrup

PREPARATION

Cupcake Batter:

Whisk together the Bisquick mix and soy milk and set aside.

Sausage:

Crumble sausage pieces into a skillet and brown over medium heat. Should take approximately 8–10 minutes. Feel free to add your favorite seasonings. I like to use a lot of pepper and onion powder.

ASSEMBLY

Preheat oven to 400 degrees.  Line a muffin pan with cupcake liners.

Fill cupcake liners half way with cupcake batter.  Add sausage crumbles and a generous amount of your favorite syrup.

Bake for 18–20 minutes. Serve warm with your favorite pancake toppings and enjoy!

These are one of my personal summertime favorites. It’s such a simple cupcake to make but so satisfying. If you’re looking for the perfect drink to accompany this cupcake, mix together 2 tablespoons frozen orange juice, 1 tablespoon sugar, ¼ teaspoon vanilla extract, and 1 ½ cups soy milk. I got this recipe from A Chica Bakes, modified to be vegan of course, and it is so perfectly yummy!

INGREDIENTS

Makes 12 cupcakes.

Cupcake Batter:

• 1 ½  cup unbleached flour
• 1 cup sugar
• 1 teaspoon baking soda
• ½  teaspoon salt
• 1 cup orange juice
• scant 1/3 cup canola oil
• 1 tablespoon vanilla

PREPARATION

Cupcake Batter:

Whisk together the wet ingredients. Stir in the dry ingredients just until smooth.

ASSEMBLY

Preheat oven to 350 degrees.  Line a muffin pan with cupcake liners.

Fill cupcake liners approximately 2/3 of the way full with cupcake batter.

Bake for 18–20 minutes. Let cool before frosting.

FROSTING

• ½  cup butter, room temperature
• 4 ½  cups sifted powdered sugar
• 2 teaspoons vanilla extract
• 1 teaspoon orange extract
• ¼  cup orange juice

Beat the mar­garine until fluffy. Add the sugar and beat for about 3 more min­utes. Add the extracts and orange juice and beat for another 5 to 7 min­utes until fluffy. Pipe onto cup­cakes and enjoy!

You should probably wash down these cupcakes with a cold bottle of Coke because the end result didn’t taste like coke at all. If you have better luck getting the Coke taste to come through, please let me know! They were still very moist and fluffy nonetheless. And the frosting had just enough kick to it!

INGREDIENTS

Makes 12 cupcakes.

Cupcake Batter:

• 1 cup Coca-Cola
• 1/3 cup oil
• ½  teaspoon vanilla extract
• 1 teaspoon Jack Daniels
• 1 ¼  cup all purpose flour
• ½  cup sugar
• 3/4 teaspoon baking powder
• ½  teaspoon baking soda
• ¼  teaspoon salt

Whiskey Glaze:

• ½  cup brown sugar
• ¼ cup Jack Daniels

PREPARATION

Cupcake Batter:

Whisk together the wet ingredients. Stir in the dry ingredients just until smooth.

GLAZE

Cook  the brown sugar and whiskey over medium heat for 8–10 minutes, stirring frequently. Set aside and let cool.

ASSEMBLY

Preheat oven to 350 degrees.  Line a muffin pan with cupcake liners.

Fill cupcake liners approximately 2/3 of the way full with cupcake batter.

Bake for 18–20 minutes. Let cool.

Poke a bunch of holes in the top of each cupcake with a toothpick. Then spoon the whiskey glaze over the top, more or less depending on how strong you want the cupcakes.

FROSTING

• ½  cup margarine, softened
• 2 ½  cups powdered sugar, sifted
• 4 tablespoons Jack Daniels
• 1 teaspoons vanilla extract

Beat the mar­garine until fluffy. Add the sugar and beat for about 3 more min­utes. Add the whiskey and vanilla and beat for another 5 to 7 min­utes until fluffy. Pipe onto cup­cakes and enjoy!

I owe this cupcake inspiration to my friend who told me about this super simple dessert where you boil some brown sugar and butter, pour it over a layer of saltine crackers, bake for 10 minutes, then sprinkle on some chocolate chips and bake just long enough to melt the chocolate. Let cool, and you basically have chocolate toffee. I thought saltines might get too soggy for cupcakes, so I decided to use pretzels instead. The little bit of saltiness with each bite is just the perfect amount. Enjoy!

INGREDIENTS

Makes 12 cupcakes.

Toffee Pretzels:

• ¾ cups margarine, room temperature
• 3 tablespoons brown sugar
• 2 ½ cups crushed pretzels

Cupcake Batter:

• 1 cup soy milk
• 1 teaspoon apple cider vinegar
• ¾  cup granulated sugar
• 1/3  cup canola oil
• 1 teaspoon vanilla extract
• ½  teaspoon almond extract, chocolate extract, or more vanilla extract
• 1 cup all-purpose flour
• 1/3 cup cocoa powder, Dutch-processed or regular
• ¾  teaspoon baking soda
• ½  teaspoon baking powder
• ¼  teaspoon salt

PREPARATION

Toffee Pretzels:

In a saucepan, melt butter. Add the brown sugar. Bring to a boil, lower heat to medium low, and continue to boil for 2 minutes, stirring constantly.

Remove from heat and cool slightly. Mix in pretzels and set aside.

Cupcake Batter:

Combine the vanilla soy milk with apple cider vinegar and set aside.

Combine the dry ingredients in a bowl. Whisk together remaining ingredients in a separate bowl. Stir flour mixture into the wet ingredients just until smooth.

ASSEMBLY

Preheat oven to 350 degrees.  Line a muffin pan with cupcake liners.

Fill cupcake liners approximately 1/2 of the way full with cupcake batter. Spoon in pretzel mixture, then top with a spoonful more of batter (just enough to cover pretzels).

Bake for 18–20 minutes. Let cool before frosting.

FROSTING

• ½ cup margarine
• 1  cup brown sugar, packed
• ¼ cup soy milk
• 2 cups sifted confectioners’ sugar

In a saucepan, melt butter. Add the brown sugar. Bring to a boil, lower heat to medium low, and continue to boil for 2 minutes, stirring constantly. Add the soy milk and return to a boil, stirring constantly.

Remove from heat and cool to lukewarm.

Gradually beat in confectioners’ sugar until thick enough to spread. If it gets too thick, add a little hot water.

There is nothing more reminiscent of summer than brownie fudge sundaes with whipped cream and cherries. Even more convenient is having all that yumminess in a waffle cup so you can just devour the whole thing on the go. Load the waffle cup to the brim with vegan gummies, bananas, chocolate syrup, crushed Oreos… the sky is the limit. I did attempt to make these for a bake sale and refrigerated them overnight. Learn from my mistake and do not do this. The waffle cups will get soggy, the whipped cream will get gross, and the brownie will get hard. I’ll never make that mistake again. So serve these fresh and enjoy!

INGREDIENTS

Makes 10 waffle cups.

Cupcake Batter:

• ½ cup soy milk, at room temperature
• 3 tablespoons vegetable oil
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 2 tablespoons unsweetened cocoa
• 2 teaspoons baking powder
• ¼ teaspoon salt
• ¾ cups granulated sugar
• ½ cup firmly packed light brown sugar
• vegan waffle cups (Publix brand is vegan)

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• ½ cup granulated sugar
• ¼ cup unsweetened cocoa
• 1½ cups boiling water
• Soyatoo vegan whipped cream
• macchiato cherries and any other sundae toppings you desire

PREPARATION

Cupcake Batter:

Combine the soy milk, vegetable oil, vanilla and set aside.

Combine the dry ingredients (up to the divider) in a bowl. Stir dry mixture into the wet ingredients just until smooth.

ASSEMBLY

Preheat oven to 350 degrees.  Spread waffle cups on a cookie sheet.

Fill cups approximately 1/2 of the way full with cupcake batter.

Combine brown sugar, cocoa, and granulated sugar in a small bowl. Sprinkle over cupcake batter.

Using a spoon, gently drizzle 1½ cups boiling water over batter, being careful not to disturb layers (Do not stir.)

Gently lay a sheet over the top of the waffle cones to prevent burning.

Bake for 40–45 minutes until a cake layer forms on top and layer springs back when touched.

You can let cool or serve it warm. Top with whipped cream, cherries, chopped nuts, sprinkles, etc. and enjoy!

I’ve been MIA lately, but I’ll return in June. I am in the process of moving into a house with a much larger kitchen! Once settled in, I’ll be able to provide step by step photographs. I also plan on adding video to some of my posts. I apologize for my hiatus, but please feel free to let me know of any recipe requests you may have. The more ridiculous, the better! I look forward to my return, and I hope you do too!

Apparently I’m one of the few people in the world who has never had a chocolate dipped potato chip! The sweet and salty is such a wonderful combination, so I had to make them in cupcake form. If I did it again, I might opt for a darker chocolate for the frosting. But nonetheless, they turned out very yummy! Don’t prepare the chocolate covered chips and chip crumb garnish until the day of serving… otherwise, they’ll get gooey.

INGREDIENTS

Makes 12 cupcakes.

Cupcake Batter:

• 1 cup soy milk
• 1 teaspoon apple cider vinegar
• ¾  cup granulated sugar
• 1/3  cup canola oil
• 1 teaspoon vanilla extract
• ½  teaspoon almond extract, chocolate extract, or more vanilla extract
• 1 cup all-purpose flour
• 1/3 cup cocoa powder, Dutch-processed or regular
• ¾  teaspoon baking soda
• ½  teaspoon baking powder
• ¼  teaspoon salt

PREPARATION

Cupcake Batter:

Combine the vanilla soy milk with apple cider vinegar and set aside.

Combine the dry ingredients in a bowl. Whisk together remaining ingredients in a separate bowl. Stir flour mixture into the wet ingredients just until smooth.

ASSEMBLY

Preheat oven to 350 degrees.  Line a muffin pan with cupcake liners.

Fill cupcake liners approximately 2/3 of the way full with cupcake batter.

Bake for 18–20 minutes. Let cool before frosting.

FROSTING

• ¼  cup margarine, softened
• ¼  shortening
• ½  cocoa powder
• 2 ½  cups powdered sugar, sifted
• 3 tablespoons soymilk
• 1 ½  teaspoons vanilla extract

Beat the short­en­ing and mar­garine together until well-combined and fluffy. Add the sugar and cocoa powder and beat for about 3 more min­utes. Add the vanilla and soy milk and beat for another 5 to 7 min­utes until fluffy. Pipe onto cup­cakes, dip in crushed potato chips, and top with a chocolate dipped potato chip!

Ok, so it may not be very original as a Valentine’s dessert, but it’s pretty! Also, I have yet to make chocolate covered strawberries so I needed an excuse. I dipped the top of my cupcakes in ganache because it’s simple, but if you want something a little more decadent, use a pastry tip to fill them instead.

INGREDIENTS

Makes 24 cupcakes.

Cupcake Batter:

• 3 cups all-purpose flour
• 1 tablespoon baking powder
• ½ teapoon. salt
• 1 vanilla bean, split lengthwise
• 1 cup non­hy­dro­genated margarine, room temperature
• 2 cups granulated sugar
• 7 ½ tsp. EnerG Egg Replacer mixed with…
• ½ cup plus 2 tbsp. water
• 1¼ cups vanilla soy milk
• 1 ½ teaspoon apple cider vinegar
• 1 tablespoon vanilla extract

PREPARATION

Cupcake Batter:

Whisk together water and Ener-G Egg Replacer. Set aside.

Combine the vanilla soy milk with apple cider vinegar and set aside.

Scrape the vanilla bean seeds into a bowl with the butter and discard the pod. Beat on medium-high speed for 3 minutes, until light and creamy in color.  Scrape down the sides of the bowl and beat for one more minute.

Combine the flour, baking powder and salt in a bowl. Cream together sugar, Ener-G Egg, soy milk mixture, and vanilla bean mixture. Mix flour mixture into the wet ingredients just until smooth.

ASSEMBLY

Preheat oven to 350 degrees.  Line a muffin pan with cupcake liners.

Fill cupcake liners slightly over 2/3 of the way full with cupcake batter.

Bake for 18–22 minutes. Let cool before dipping in ganache.

GANACHE

• 3/4 cup soy milk, rice milk, or other non-dairy milk of choice
• ¼  cup soy margarine
• 12 oz. vegan chocolate chips (or chopped vegan chocolate)
• 24 strawberries

In the top part of a double boiler, place the soy milk and margarine, and heat together until the margarine melts. Add the vegan chocolate chips, continue to cook while stirring constantly until the vegan chocolate chips have melted completely and the mixture is very smooth.

Dip tops of cupcakes in the ganache. Let cool slightly before frosting.

FROSTING

• ½ cup non­hy­dro­genated shortening
• ½ cup non­hy­dro­genated margarine
• 3½ cups con­fec­tion­ers’ sugar
• 1½ tea­spoons vanilla extract
• ¼ cup plain soy milk

Beat the short­en­ing and mar­garine together until well-combined and fluffy. Add the sugar and beat for about 3 more min­utes. Add the vanilla and soy milk and beat for another 5 to 7 min­utes until fluffy. I added a touch of red food coloring to make the frosting pink. Pipe onto cup­cakes and top with a ganache covered strawberry!