Vegan Vanilla Cupcakes with Vanilla Cream Frosting
-Recipe-
Ohhh, the frosting…Truth be told, the cupcakes are just a vehicle for the frosting!Whipped coconut milk with vanilla and a hint of sweetness. I wouldn’t blame you if you forgot about making the cupcakes all together and just piped the frosting onto a spoon!
For the cupcakes:
- 2 cups whole wheat pastry flour
- 2 teaspoons baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¾ cups pure maple syrup
- ¼ cup coconut oil, melted
- ¼ cup unsweetened apple sauce
- 1 teaspoon pure vanilla extract
- 1 cup soy milk or milk of your choice
- 1 can full fat coconut milk
- ½ teaspoon vanilla
- sweetener of choice (I used 2 tablespoons of pure maple syrup. You can use powdered sugar, agave or stevia instead)
- Flaked coconut for garnish (optional)
Instructions
- Preheat oven to 350F. Line a cupcake tin with cups and set aside.
- In a large bowl, sift flour, baking soda, baking powder and salt.
- In a separate bowl, combine maple syrup, melted coconut oil, apple sauce, vanilla and soy milk.
- Add wet ingredients to dry ingredients and use an electric mixer to combine. Do not over mix!
- Fill cupcake cups to ¾ full.
- Bake for 18-20 minutes or until a toothpick inserted comes out clean. Allow to cool.
- For the frosting:
- Do not shake can of coconut milk! Open and scoop out the coconut cream. Transfer to a small bowl and place in the freezer to set. The watery part can be stored in the refrigerator and used later!
- Using an electric mixer, whip coconut cream with vanilla and sweetener.
- Frost cupcakes and enjoy!
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