VEGAN VALENTINE’S CUPCAKES
February 7, 2019
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.
PREP TIME: 20 mins
COOK TIME: 25 mins
For the cupcakes:
For the frosting:
SPREAD YOUR LOVE: