Vanilla Cupcakes
Makes 12 cupcakes - recipe can be doubled
1 cup almond milk (or soy milk)
1 tsp apple cider vinegar
1 1/4 cup all purpose unbleached flour
2 tsp cornstarch
3/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
3/4 cup granulated sugar
1/3 cup canola oil
2 tsp vanilla
vegan jelly beans
Directions
1. Preheat oven to 350°F and line a muffin pan with muffin liners.
2. Whisk together the milk and vinegar and set aside to curdle (this will take a few minutes). Add the sugar, oil, vanilla and almond extracts and beat until foamy.
3. In a separate bowl mix together the flour, baking soda, baking powder and salt. Add the wet ingredients and stir until no large lumps remain.
4. Pour into liners, filling three-quarters of the way. Bake for 18 to 20 minutes, until a toothpick inserted into the centre comes out clean.
Vanilla Icing
Will make about 4 cups of icing
1/2 cup non-hydrogenated shortening, I recommend Earth Balance
1/2 cup non-hydrogenated margarine, I recommend Earth Balance
4 cups confectioners' sugar (icing sugar)
1 1/2 tsp vanilla extract
1 tbsp almond or soy milk
6-8 drops green food colouring
Directions
1. Beat the shortening and margarine together until well combined and fluffy.
2. Add the sugar and beat for about 3 minutes.
3. Add the vanilla, milk and beat for another 2 minutes.
4. Stir in the food colouring, increase or reduce amount until desired colour is achieved.
This will be much easier to make with a stand mixer but can also be done with a hand held mixer if you are patient.
Packed and ready to head in to the office. |
Use a grass tip, I used Wilton #234.
Place the icing in a piping bag fitted with this tip.
Top pipe the grass start from an outer edge and work your way across the cupcake.
You may find it easier if you spread some icing on the cupcakes and then pipe the grass, this will ensure even coverage.
There are many videos on youtube that will show you how to pipe grass on a cake or cupcake.
Add 3 jelly beans to the top of each cupcake.
Made these on Easter sunday. They were a hit, especially with our grand daughter! Thanks for sharing the recipe
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