Prep Time: 10 mins
Cook Time: 15 mins
Makes: 12-18
INGREDIENTS
1 tbsp/15 mL apple cider vinegar
1 ½ cups/363 g almond milk
2 cups/256 g all-purpose flour
1 cup/128 g white sugar
2 tsp/10 mL baking powder
½ tsp/2.5 mL baking soda
½ tsp/2.5 meal salt
½ cup/104 g coconut oil, warmed until liquid
BUTTERCREAM ICING
1 ¼ tsp/6.1 mL vanilla extract
1/2 cup/112 g vegan butter stick
1/2 cup/96 g Spectrum shortening
2 1/2 cups/380 g powdered sugar
1 tbsp/15 g coconut milk
1/2 tsp/2.5 mL vanilla extract
4 tbsp/60ml strawberry jam
Powder sugar for dusting
DIRECTIONS
Preheat oven to 350 °F (176 °C). Line with 12-18 paper cups a 12-cup muffin pan.
Measure the apple cider vinegar into a 2-cup measuring cup. Fill with almond milk to make 11/2 cups. Let stand until curdled, about 5 minutes. In a large bowl, Whisk together the flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk together the almond milk mixture, coconut oil, and vanilla. Pour the wet ingredients into the dry ingredients and stir just until blended. Spoon the batter into the prepared cups, dividing evenly.
Bake 15 to 20 minutes, check for doneness by using a toothpick. If it comes out clean, then they're ready.
Meanwhile make the buttercream frosting, add the room-temperature softened vegan butter and shortening to a huge bowl, and beat on low until just blended. Add the sugar about a cup at a time blending on low until all is incorporated. Add the milk and vanilla and beat just until light and fluffy. Cover with plastic wrap to keep it moist until ready to frost.
When the cakes are done, cool them in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter. Cut the top off each cake and then cut the slices in half (these will make your wings). Cover the hole of each cake with a little strawberry jam, then top with the buttercream icing and push the 2 half-slices into the buttercream at an angle to make a pair of wings. Dust with powdered sugar and serve. Enjoy!
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