01/01/2023Muffins, brownies, cookies and cupcakes - Desserts - Basic recipes

Vegan Cupcakes with Buttercream Frosting

Name: Vegan Cupcakes with Buttercream Frosting
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6 cupcakes
Cuisine: Vegan
Ingredients: 220 g all-purpose flour; 110 g sugar; 1 tsp baking powder; 1 tsp baking soda; 1 pinch salt; 210 mL soy milk; 30 mL apple cider vinegar; 30 mL neutral oil; 50 g plant-based margarine; 50 g deodorized coconut oil; 200 g icing sugar; vanilla; 30 mL coconut milk; 2 tbsp Funfettis

For hosting Blender-free

For: 6 cupcakesDifficulty: EasyPreparation: 20 minCooking: 25 min

For the first recipe of 2023, I wanted to add a little confetti to your life 😍

I haven't shared a cupcake recipe in a long time, even though I make them quite often at work. Usually, I make a "princess" cream for my cupcakes and fill them with cream, fruit compote, or jelly... But this time, I wanted to offer you a super simple and quick version: plain sponge cakes (which you can customize) and a vanilla buttercream.

I'm not a huge fan of buttercream, but it has the advantage of being faster than my "princess" cream, which needs to be prepared the day before 😅

Here are some customization ideas:

-Add pistachio paste to the sponge cake and the cream, then fill the sponge cake with raspberry jelly.
-Fill the sponge cake with apple compote and decorate the vanilla cream with caramel sauce
-Add cocoa to the sponge cake, and put praline in the buttercream

Servings

Ingredients

Cups

For the sponge cakes

-all-purpose flour 220 (g)
-sugar 110 (g)
-baking powder 1 (tsp)
-baking soda 1 (tsp)
-salt 1 (pinch)
-soy milk 210 (mL)
-apple cider vinegar 30 (mL)
-neutral oil 30 (mL)

For the buttercream

-plant-based margarine 50 (g)
-deodorized coconut oil 50 (g)
-icing sugar 200 (g)
-vanilla
-coconut milk 30 (mL)

-Funfettis 2 (tbsp)

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Steps

Preheat the oven to 180°C (355°F). Mix the flour, sugar, baking powder, baking soda, and a pinch of salt. Pour the soy milk, apple cider vinegar, and neutral oil over the top. Whisk.
Pour into 6 greased muffin molds. Bake for 25-30 minutes.
Using an electric whisk, whip together the margarine, coconut oil with the powdered sugar, vanilla, and coconut milk to create the buttercream.
On the cooled sponge cakes, pipe the buttercream and decorate with the funfetti!

NotesI use canned coconut milk, Nuvel margarine, CakeMate funfetti. For the vanilla, you can use seeds from a pod, extract, or vanilla paste.