Vegan Cupcakes for Vegan Friends

This recipe was published on PHAZE Magazine: https://www.phazemagazine.com/lifestyle-life/vegancupcakesforveganfriends?rq=marcela%20royo

Tis the season for celebrating the holidays with family and friends. What’s better than catching up over some holiday treats. These vegan cupcakes are perfect for a New Years party or a simple get together.

Ingredients

Cupcakes:

• 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

Frosting:

• 1 stick of vegan butter

• 2 and ½ cups of powdered sugar

• ¼ tsp of vanilla bean extract

• 1 tbsp of non-dairy milk

Instructions:

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.