VEGAN VALENTINE’S CUPCAKES
VEGAN VALENTINE’S CUPCAKES

Vegan Valentine's Cupcakes

  

February 12, 2019

Directions

Preheat the oven to 340 °F 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 just like Cream Cheese Original, 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 just like Cream Cheese Original

50g coconut powder

100g powdered sugar icing

Fresh Sliced Strawberries & coconut flakes (to decorate)

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