Vegan Vanilla Cupcakes and Frosting
Recipe slightly modified from Babble/Sheri Silver, previously adapted from Veggieful)
2 cups flour (I used all-purpose)
4 teaspoons baking powder
¼ teaspoon salt
1 1/8 cup sugar
½ cup flavorless liquid oil (such as grapeseed, safflower, or I used avocado)
1 ½ cups c. non-dairy milk of choice (I used almond milk; coconut or soy would also work)
2 teaspoons vanilla extract
1 tablespoon apple cider vinegar
Pre-heat oven to 350 degrees. Line a pan with 24 cupcake liners 24 (or just 20 if you want larger cupcakes). In a mixer bowl combine flour, baking powder, salt and sugar. Mix on low for a few seconds to combine. Add remaining ingredients and beat on medium till well blended and no lumps remain.
Fill the cupcake liners evenly with the batter (I find a large cookie scoop helpful for this part) and bake for 18-20 minutes, or till a toothpick tests clean or with just a couple of crumbs attached.
Remove cupcakes from pan; cool to room temperature before frosting.
Vegan Vanilla Frosting:
4 cups powdered sugar
1 cup melted and cooled vegan butter
4 teaspoons vanilla extract
Combine all ingredients in a mixer bowl. Beat on low till well combined, then increase speed to medium-high. Beat till light and fluffy. If frosting is too thick to pipe or spread, add more melted butter, a tablespoon at a time, till it reaches the right consistency. If it is too wet, add a little more powdered sugar.
Decorations / additional supplies:
½ cup Pomegranate aerils
About 1 cup raspberries
About 1 cup blackberries
2 cups strawberries (I bought a 2-pound package)
20-24 fresh mint sprigs/leaves (I found a toothpick helpful for pressing these into the frosting)
1 large piping bag / piping tip (I used my favorite star tip from this set)
Transfer frosting to piping bag, and piping in large swirls onto your cupcakes. Decorate each one with a combination of 2 or 3 berries and a few scattered Pomegranate aerils. Serve immediately, or cover and keep in the fridge for one to two days (they’ll keep for probably up to 3, but the juices/colors from the fruit may start to run).
Make this recipe? Let me know how it went - or find me on Instagram and tag @IntensiveCakeUnit in your photo!