These right here were quite the treat. The consistency of the muffins and the taste of the frosting reminded me exactly of sugarplum bakeries cakes. I get one of sugarplums cakes every year on my birthday. This year I chose the carrot cake, and this frosting hit right on how sugarplums tasted. I can’t imagine how good this batter would be with some carrots and spices added.
This recipe is a simple vanilla batter, I added sprinkles to the mix to make it more like funfetti. The frosting tastes of vanilla and coconut, it’s really great chilled.
Here’s what you’ll need:
1 1/4 cups all-purpose flour
1/2 cup + 1/3 cup cane sugar
1 teaspoon baking soda
1/2 teaspoon salt
2/3 cup unsweetened mixed almond+coconut milk. (I used Califia Farms brand. You can also use any other kind of non dairy milk)
1/3 cup vegetable oil
2 tablespoon rice vinegar or apple cider vinegar
2 teaspoon vanilla extract
1/2 cup coconut oil – make sure the coconut oil is a hardened consistency. Pop it in the fridge for a bit to be sure.
4 cups confectioners sugar
1 teaspoon vanilla extract
1. Preheat oven to 350 F. Get out your trusty cupcake pan and line with paper liners or grease pan.
2. We need two bowls for this!
One bowl gets all the dry ingredients, the other gets the wet.
4. This is when I added my sprinkles – it’s totally optional, but totally delicious and fun.
5. Bake for 20 minutes until the tops are golden.
6. Now to make the frosting: start with the coconut oil and add in the sugar. Keep whisking until all is incorporated together. This may take some time – Pop in the fridge.
7. Once the cupcakes are done, let cool. Take the frosting out the fridge. It may have solidified due to the coconut oil at this point. Scoop into a piping bag, the heat from your hands will heat up the buttercream.
I like to put these in the fridge when I’m done, just because I like the buttercream to be a bit harder. All up to you! Enjoy your vegan cute cakes!