Vegan Milky Way Galaxy Cupcakes

Vegan Desserts


Vegan Milky Way Galaxy Cupcakes


Cupcake Ingredients:

*   2 cups nondairy milk (I used almond milk)
*   1 tbsp apple cider vinegar (or substitute white vinegar)
*   2 ½ cups unbleached white flour
*   ⅔ cup cocoa powder
*   ½ tablespoon baking soda
*   1 teaspoon baking powder
*   ⅔ cup sunflower oil
*   1 ½ cups sugar
*   2 teaspoons vanilla extract
*   3  vegan “milky way” style candy bars

Frosting Ingredients:

*   ¾ cup organic whipped vegan butter
*   ¾ cup organic palm shortening
*   1 tablespoon vanilla extract
*   4 ½ cups organic powdered sugar
*   4 tablespoons black cocoa powder
*   Vegan food coloring


For the Cupcakes:

  1. Line 2 cupcake pans with cupcake liners.
  2. Unwrap 3 candy bars. Each dreamy bar comes with 2 smaller bars inside. Cut each smaller bar in half, and then cut each half diagonally in half, so you end up with 24 triangle-shaped pieces.
  3. Preheat the oven to 350°F.
  4. Combine vinegar and nondairy milk, stir, and let sit.
  5. Sift together the flour, cocoa powder, baking soda, and baking powder into a large bowl.
  6. Add the oil, sugar, and vanilla to the nondairy milk mixture and stir well. I use my kitchenaid with the beater attachment.
  7. Add the dry ingredients slowly to the wet, mixing continuously. Stop mixing when you can no longer see any dry ingredients.
  8. Fill each cupcake liner halfway.
  9. Stick a triangle piece of dreamy bar into each cupcake.
  10. Bake for 18 minutes. When you insert a toothpick into the center of one, and it comes out clean, remove from oven. Set pans on cooling racks to cool for 10-15 minutes. Then remove cupcakes from the pans and set them directly on the cooling racks to finish cooling completely.

For the Frosting:

  1. Leave the ingredients sitting out before using them. Best results come from using room temperature ingredients.
  2. Whisk the shortening and margarine for 1 minute using an electric or stand mixer.
  3. Sift in the powdered sugar, 1 cup at a time, mixing for at least minute between each addition.
  4. Add the vanilla extract, and mix for 2 more minutes.
  5. Divide the frosting into 4 bowls.
  6. Add food coloring to each bowl of frosting, and mix well (I used the stand mixer with the whisk attachment). You can use any colors you like, but I used black, purple, and blue to make these colors: silver, blue, purple, and black. When you make the black color, add 4 tablespoons of sifted cocoa powder. This will help you get the black color without using an entire bottle of food coloring. I made twice as much black as I did any other color.
  7. Fill disposable or reusable piping bags (or you can just use baggies with a hole cut out of the corner) with the 4 colors of frosting.
  8. Place the 4 or 5 single-colored piping bags inside of a large piping bag.
  9. Pipe swirls of frosting onto each cupcake. The first cupcake won’t look great because it takes a sec for the colors to start swirling together, so if you’re worried about having an ugly one, maybe start piping on a plate until it starts looking good before doing the cupcakes.
  10. Top with vegan sprinkles.
  11. Chill cupcakes, and remove from fridge 30 minutes before serving.


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