For some odd reason I was getting a strong craving for cupcakes frosting and decided to make some. Since I can’t have milk sometimes I think it more fun to just to experiment with vegan recipes. I got the cupcake recipe from allrecipes.com and the frosting was also from allrecipes.com that I transformed into vegan, but they were both soooo good. I brought these to our DC which is a once a month gathering for small groups at our church and people just ate them up! You don’t have to be vegan to enjoy these really tasty things!
- 1 tablespoon apple cider vinegar
- 1 1/2 cups almond milk
- 2 cups all-purpose flour
- 1 cup white sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup coconut oil, warmed until liquid
- 1 1/4 teaspoons vanilla extract
- Preheat oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with 18 paper baking cups.
- Measure the apple cider vinegar into a 2 cup measuring cup. Fill with almond milk to make 1 1/2 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 in the preheated oven until the tops spring back when lightly pressed, 15 to 20 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter. Frost with desired frosting.
- 1/3 cup vegetable shortening
- 4 to 4 1/2 cups confectioners’ sugar
- a few Tbs of cup almond, soy or coconut milk
- 1 1/2 teaspoons vanilla extract
- In a bowl beat vegetable shortening until fluffy. Gradually add 2 cups of the powdered’ sugar, beating well.
- Slowly beat in the milk and vanilla. Slowly beat in remaining sugar. Beat in almond, soy, or coconut milk, if needed, to make of spreading consistency.