Eggs and milk are two main ingredients in most traditional cupcakes, making it difficult for vegans to enjoy the world's cutest dessert. These are the perfect cupcakes that are sinfully delicious and perfect for any party.
Ingredients:
Cupcakes
1½ Cup gluten free flour blend
½ Cup unsweetened cocoa powder
1 Cup organic cane sugar
1 Teaspoon baking soda
½ Teaspoon salt
⅓ Cup unrefined organic coconut oil
⅔ Cup refrigerated coconut milk (I used SO Delicious brand)
3 Tablespoons vanilla coconut milk yogurt (I used SO Delicious brand)
1 Teaspoon vanilla extract
1 Teaspoon vinegar
Frosting
½ Cup vegan buttery spread
2½ - 3 Cups powdered sugar, sifted
½ Cup unsweetened cocoa powder, sifted
2-3 Tablespoons non-dairy milk (coconut milk)
Instructions:
Preheat the oven to 350 degrees. Line a cupcake pan with paper cupcake liners.
Measure ⅓ cup of coconut oil and put it in a bowl. Microwave for about 15-20 seconds until it is melted.
In a bowl, whisk the gluten free flour blend, cocoa powder, sugar, baking soda, and salt.
Add the coconut oil, coconut milk, vanilla coconut yogurt, vanilla extract, and vinegar, mix until smooth
Spoon the batter into the cupcake liners, filling them about ⅔ full.
Bake at 350 degrees for 19-24 minutes, or until a toothpick inserted inside comes out clean. Place on a wire rack to cool.
For the frosting, Cream the vegan buttery spread in a bowl. Add little of the sifted powdered sugar and cocoa powder. Continue to mix on low speed.
Alternatively add the sugar and cocoa powder, drizzle the coconut milk in until the desired consistency is reached. The frosting should be thick but spreadable.
Frost the cooled cupcakes.
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