VEGAN VALENTINE’S CUPCAKES
VEGAN VALENTINE’S CUPCAKES

VEGAN VALENTINE’S CUPCAKES

  

February 7, 2019

Directions

Preheat the oven to 180oC and line a cupcake tray with 6 cupcake holders.

Sift the flour into a bowl and add the sugar, baking soda and salt.

Then add the almond milk, vanilla extract, oil and white vinegar. Mix in thoroughly, using a hand whisk to get rid of any lumps.

Pour the batter into a jug and pour evenly into the cupcake liners.

Bake for 20-25 minutes.

Move to a cooling rack and allow to cool before frosting.

Prepare the frosting by mixing together the Violife creamy, the coconut powder and the icing sugar until well combined. Using a piping bag cover each cupcake with the frosting.

Decorate with fresh strawberry slices and coconut flakes.

Ingredients

PREP TIME: minutes 20 mins

COOK TIME: minutes 25 mins

SERVES: 6

For the cupcakes:

220g All-Purpose Flour

200g Sugar

1 tsp Baking Soda

1/2 tsp Salt

240ml Almond Milk

10ml Vanilla Extract

80ml Olive Oil

15ml White Vinegar

For the frosting:

200g Violife creamy original

50g coconut powder

100g powdered sugar icing

Fresh Sliced Strawberries & coconut flakes (to decorate)

SPREAD YOUR LOVE:

00:00