Vegan Cupcakes for Vegan Friends
Written by Marcela Royo
'Tis the season for celebrating the holidays with family and friends. Make sure to include your vegan friends in the fun with these vegan holiday cupcakes. What’s better than catching up over some treats that everyone can enjoy?
1 cup of non dairy milk
1 tsp of apple cider vinegar
1 stick of softened vegan butter
1 cup of sugar
1 tsp of vanilla bean extract
1 and ½ cups of all purpose flour
1 and ½ tsp of baking soda and baking powder
A pinch of salt
1 stick of vegan butter
2 and ½ cups of powdered sugar
¼ tsp of vanilla bean extract
1 tbsp of non-dairy milk
How to Make the Cupcake:
Preheat oven to 350 degrees F
In a bowl mix together non-dairy milk and vinegar. Set aside to allow mixture to curdle.
In a large mixing bowl add softened butter and mix until a cream like consistency is reached. Add sugar and vanilla until mix looks airy.
Combine dry ingredients through a sifter to ensure batter is light.
Alternate dry ingredients and milk mixture into the butter mixture, blending until all is incorporated and smooth.
Line cupcake tin with paper or butter
Fill each mold with about 2 tbsp of butter or until ¾ of the mold is full.
Put in oven for 20-25 minutes or until tops are golden. You can also insert a toothpick in the center to see if it comes out clean.
Once cupcakes are done remove from oven and cool on cooling rack.
While the cupcakes cool make the frosting.
How to Make the Frosting:
In a mixing bowl, add cream and butter. Whip until it’s light and fluffy. Add vanilla bean extract and mix.
Slowly add powdered sugar, making sure the frosting does not become too thick.
Add in non-dairy milk to make the batter smooth and easy to spread.
Using a piping bag or frosting knife to spread frosting on cooled cupcakes and serve.