Preheat the oven to 350F and line the cupcake tin. This recipe makes 12 cupcakes.
2
In a small bowl, mix the non-diary milk and apple cider vinegar and set it aside, allowing it to curdle.
3
Cream the softened butter for a minute until it becomes light and soft. Add the sugar and vanilla extract. Beat it for another 2 minutes until fluffy.
4
Mix the dry ingredients in the following order: 1 cup flour, baking soda, baking powder, salt, and the other half cup of flour.
5
Sift this over the butter-sugar mix, alternating with the non-diary milk mixture. Mix until well incorporated and there are no lumps.
6
Add the sprinkles and gently fold them in. Fill the cupcake liners 3/4th of the way and bake in the center rack for 20-25 minutes. Check if they are done by inserting a toothpick, if it comes out clean, it's done.
7
Let them cool completely while you make the frosting,
Frosting
8
Cream the butter until light and fluffy. Add the vanilla extract and mix until well combined.
9
Add the confectioners' sugar 1/2 cup at a time, mixing well with each round, until you've finished the 2 1/2 cups. Add a pinch of salt and check for taste.
10
If the frosting is too thick, add a splash of non-diary milk. Ideally, it should be thick enough to hold shape.
11
Put the frosting in a piping bag and once the cupcakes are completely cooled, pipe the frosting on.
Ingredients
For Cupcakes
1cupNon-dairy milk (like almond/coconut milk)
1tspApple cider vinegar
½cupVegan butter (like Earth balance)
¾cupGranulated sugar
1tspVanilla extract
1 ½cupsAll-purpose flour
1 ½tspBaking powder
½tspBaking soda
¼tspSalt
⅓cupSprinkles
For the forsting
½cupVegan butter (softened)
2 ½cupsConfectioners' sugar
¼tspVanilla Extract
1tspNon-diary milk
A pinch of salt
A drop of colour (optional)
Sprinkle (for decoration)
Directions
For the cupcakes
1
Preheat the oven to 350F and line the cupcake tin. This recipe makes 12 cupcakes.
2
In a small bowl, mix the non-diary milk and apple cider vinegar and set it aside, allowing it to curdle.
3
Cream the softened butter for a minute until it becomes light and soft. Add the sugar and vanilla extract. Beat it for another 2 minutes until fluffy.
4
Mix the dry ingredients in the following order: 1 cup flour, baking soda, baking powder, salt, and the other half cup of flour.
5
Sift this over the butter-sugar mix, alternating with the non-diary milk mixture. Mix until well incorporated and there are no lumps.
6
Add the sprinkles and gently fold them in. Fill the cupcake liners 3/4th of the way and bake in the center rack for 20-25 minutes. Check if they are done by inserting a toothpick, if it comes out clean, it's done.
7
Let them cool completely while you make the frosting,
Frosting
8
Cream the butter until light and fluffy. Add the vanilla extract and mix until well combined.
9
Add the confectioners' sugar 1/2 cup at a time, mixing well with each round, until you've finished the 2 1/2 cups. Add a pinch of salt and check for taste.
10
If the frosting is too thick, add a splash of non-diary milk. Ideally, it should be thick enough to hold shape.
11
Put the frosting in a piping bag and once the cupcakes are completely cooled, pipe the frosting on.
AuthorPriyanka SivaramakrishnanDifficultyBeginner