Recipe 23 - Eggless Cupcakes with Candy Canes

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Eggless Cupcakes with Candy Canes
-Recipe-
These Candy Cane Christmas Cupcakes will make kids and adults happy this holiday season!
Eggless Cupcakes topped with dairy free frosting and crushed candy canes. Don’t even mention that these are vegan cupcakes. No one will ever know.
 
Ingredients
Cupcakes:
  • 1 Cup All-Purpose Flour
  • 1 teaspoon Baking Powder
  • 1/4 teaspoon Sea Salt
  • 1/4 Cup Vegan Butter* - softened
  • 1/2 Cup Sugar
  • 1/2 Cup Silk Unsweetened Organic Soymilk
  • 1 teaspoon Vanilla Extract
Frosting:
  • 3/4 Cup Vegan Butter - softened
  • 2½ Cups Powdered Sugar
  • 1 teaspoon Silk Unsweetened Organic Soymilk
  • 2-4 Drops Peppermint Oil (to taste)
Topping
  • Crushed Candy Canes
Instructions
Cupcakes:
  1. Preheat oven to 350°
  2. Sift flour, baking powder and salt. Set aside.
  3. Cream together butter and sugar. Add soymilk and vanilla. Mix.
  4. Gradually add dry ingredients while mixing.
  5. Divide the batter between 6 muffin tins prepared with paper liners.
  6. Bake 20-22 minutes or until a toothpick can be inserted and removed clean.
  7. Transfer to rack and cool completely before frosting.
Frosting:
  1. In a stand mixer fitted with the whisk attachment, whip the butter for 30 seconds.
  2. Add the powdered sugar 1/2 cup at a time. Scrape the sides in between each addition and start mixing slow then increase to medium/high. Mix for 30 seconds between each sugar addition.Stop and scrape down sides.
  3. Add soymilk and peppermint oil.
  4. Mix on medium/high speed for 3-4 minutes. Frosting will be light in color and fluffy.
  5. Chill in the refrigerator for 5 minutes before frosting cupcakes.
  6. Pipe frosting onto cooled cupcakes and top with crushed candy canes.
Notes:
  • *Vegan Butter can be found in the butter section of your grocery store. Please be aware that all margarine is not vegan. Look for vegan labeling.
I do NOT claim any of these Recipes. For More Instruction In Source>> Eggless Cupcakes with Candy Canes