These are simply perfect and based on this recipe, only Nads turned the icing into raspberry icing as outlined below
http://itdoesnttastelikechicken.com/2014/06/08/the-best-vegan-vanilla-cupcakes/
Ingredients
Dry Ingredients:
- 1¼ Cups All-Purpose Flour
- ½ Cup plus ⅓ Cup White Sugar
- 1 teaspoon Baking Soda
- ½ teaspoon Salt
Wet Ingredients:
- ⅔ Cup Unsweetened Almond Milk (or other Non-Dairy Milk)
- ⅓ Cup Canola Oil
- 2 Tablespoons Apple Cider or White Vinegar
- 2 teaspoons Vanilla Extract
Frosting:
- ¼ Cup Non-Hydrogenated Shortening (I used Earth Balance Shortening)
- ¼ Cup Vegan Margarine (I used Earth Balance)
- 1½ Cups Powdered Sugar
- ½ teaspoons Vanilla Extract
- 2 Tablespoons Unsweetened Almond Milk (or other Non-Dairy Milk)
- Sprinkles for decoration (optional)
Instructions
- Preheat your oven for 350 F (180C). Line a cupcake pan with 12 paper liners, or lightly grease the pan.
- In a big bowl, whisk the dry ingredients together.
- In another bowl, mix the wet ingredients together.
- Then pour the wet ingredients into the dry and whisk that up. Whisk until the batter just comes together, don’t over mix it or your cupcakes will be sad cakes.
- Evenly divide batter among the liners.
- Bake 18-20 minutes until the tops are slightly golden.
- To make the frosting, mix all the ingredients together with a hand mixer. Wait until the cupcakes are cooled completely before frosting.
- Use a piping bag, a butter knife or just a plastic bag with a small hole cut in the corner to frost your cakes.
