2 cups granulated sugar
1 cup white granulated sugar
1 tsp baking soda
1/2 tbsp salt
1 tbsp cocoa powder, unsweetened
1 cup vegan buttermilk (1 tbsp lemon juice + soy milk so they equate to 1 cup)
1/2 cup canola oil or vegetable oil
1 tsp blue gel food coloring
1 toothpick-worth of violet gel food coloring
blue or royal blue sugar glitter or rock sugar, to decorate (optional)
Cream cheese icing:
4 cups powdered sugar
1/2 cup vegan butter
1 tsp apple cider vinegar
1 tsp vanilla extract
2-3 tbsp soy milk or other non-dairy milk
Preheat your oven to 350F/ 177C and place cupcake liners in a cupcake pan.
Sift the all-purpose flour into a mixing bowl and add the white granulated sugar, baking soda, salt, and cocoa powder and mix well.
Prepare your vegan buttermilk by adding 1 tbsp of lemon juice to your soymilk so they equate to 1 cup together and then let it curdle into buttermilk.
Add in the vegan buttermilk, canola oil, distilled white vinegar, vanilla, and royal blue gel food coloring, then mix it all well into a batter. Do not overmix.
Scoop the batter into the cupcake liners, filling them about 2/3 of the way full, and bake for about 20-30 minutes or until an inserted toothpick comes out clean.
Remove the cupcakes from the oven and allow them to cool completely on a wire rack.
Cream cheese frosting:
Add your vegan butter to the bowl of your stand mixer and beat until softened.
Add the powdered sugar, apple cider vinegar, vanilla extract, and soy milk, and then beat until smooth and fluffy.
When the cupcakes are completely cooled, pipe on the frosting. You can also top it with the sugar glitter or rock sugar if desired. Enjoy!