Vanilla Cupcakes

Vegan Desserts

Banana Split Sugar-Dusted Beignets

Find out more about Lauren's cookbook here. 

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Vanilla Cupcakes


Scale

Ingredients

Cupcakes:

  • 100g of flour
  • 70g brown sugar
  • 2 tbsp cornstarch
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp vinegar
  • 30g oil
  • 1 tsp vanilla extract
  • 1/2 cup almond milk

Frosting:

  • 60g margarine
  • 60g icing sugar
  • 1 tbsp of almond milk
  • 1 tbsp blue spirulina powder

Instructions

Cupcakes:

  1. Mix the dry ingredients in a bowl and the dry ingredients in another bowl. Combine the two mixtures in a large bowl to form the cupcake dough. Pour the batter in cupcake molds and bake them for 20min at 350F.

Frosting:

  1. Mix the margarine in a bowl until the texture is soft. Add the icing sugar and mix well.
  2. When the mixture is well combined, add the almond milk and the blue spirulina powder.
  3. Let the mixture sit in the fridge for 15min.
  4. Once the cupcakes are baked, let them cool down and then add the frosting with a piping bag. Be careful: the cupcakes have to be cold.

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