Vegan Maple Facon Donut Cupcakes

Vegan maple facon donut cupcakes is quite a mouthful but put it all together and you get one seriously good tasting treat of both savory and sweet.

The donut cake itself is a cinnamon donut- baked in a cupcake cup with maple frosting and candied facon bits on top, i mean come on!


Donut Cupcake Recipe


1st bowl: Dry ingredients
– 2 cup all-purpose plain flour
– 3 teaspoon baking powder
-1 teaspoon salt
-½ teaspoon nutmeg
-1 teaspoon cinnamon
– 2 ½ teaspoons of egg replacer

– Cupcake pan
– 12 Cupcake liners
– Measuring Spoons
– Measuring Cups
– 3 Mixing Bowls
– Hand Mixer
– Whisk, Wooden Spoon, Fork
– Large spoon or Ice cream Scooper
– Toothpicks + Tea towels or oven mitts!

2nd bowl: Wet ingredients
-1 cup raw sugar
-8 tablespoons of vegan margarine
3rd bowl: Wet ingredients
-1 cup rice milk
-1 teaspoon apple cider vinegar
-2 teaspoon vanilla






Pre-heat oven to 165 and in a large bowl, combine dry ingredients.
In the 2nd bowl, combine the wet ingredients; starting with your vegan margarine and sugar and use an electric hand mixer and whip them together to incorporate air into the butter for a few minutes.
Then in your third bowl, add your rice milk, then your apple cider vinegar, mix very well until frothy, then add the rest of the wet ingredients and whisk while adding.
Then combine the wet ingredients from the third bowl together with the dry ingredients and mix with a fork, not a whisk because this will become very sticky and get stuck in your whisk.
Next, combine your mixed margarine/ sugar mixture from the 2nd bowl with the rest of the batter. Whisk with a fork to incorporate it well into the batter.
Line your cupcake pan with about 16 cupcake liners.
Then, with an ice cream scoop or a large spoon- fill cupcake liners with one large spoonful or scoop.
Bake for 20 minutes, check with a toothpick after 20 minutes, if the toothpick comes out dry, your cupcakes are ready, if there’s a little wet residue, stick it in for three more minutes.



Maple Frosting recipe


– 5 cups powdered sugar
– ½ cup vegan margarine melted
– ¼ cup rice milk
– 2 teaspoons maple extract or 2 tablespoon maple syrup


Throw in a bowl and mix it up, wait until your donut cupcakes are completely cooled before frosting.

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Maple Facon recipe


– 3 tablespoons Maple Syrup
– 3 tablespoons Brown Sugar
– Facon, Extra Firm Tofu or Tempacon

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Buy your favorite facon, tempacon or tofu. Cut into ‘bacon sized’ strips. Put on baking paper and put in an oven proof dish.

Put three tablespoons of maple syrup into a bowl, three tablespoons of brown sugar, mix together until it’s runny, brush this onto one side of the facon, bake for 10 minutes, then flip over and do the same to the other side.
If you have thin facon cook for half the time.
Bake in the oven for 190 degrees.
When they’re done, they’ll be darker and crispy and wait until they’ve cooled down a little bit so you can cut them into bits with a knife or scissors and sprinkle over your frosted cupcakes.


Now that your cupcakes are frosted and faconed you can sprinkle cinnamon sugar on top for an extra cinnamony crunch. Cinnamon sugar is a combination of raw sugar and cinnamon.