Vegan Vanilla Cupcakes
Let your love bloom with these adorable desserts!
Created by the talented Mei Yee. Check out her Instagram @nm_meiyee for more amazing recipes!
Recipe makes 8 cupcakes
1 ¼ cup flour
2 tbsp cornstarch
1 tsp baking powder
½ tsp baking soda
¾ cup powdered sugar
1 cup plant milk
⅓ cup coconut oil
1 tbsp white vinegar
1 tsp vanilla
¼ tsp salt (or Suncore Food® Rose Salt)
110g vegan butter
50g vegetable Shortening
1 ½ cup powdered sugar
1 tsp vanilla
1-2 tsp plant milk
1/4 tsp salt (or Suncore Food® Rose Salt)
2 tsp Suncore Foods® Fuchsia Hibiscus Supercolor Powder
1. Preheat the oven to 170c. Prepare muffins pan with liners, set aside.
2. Add dry ingredients in a large bowl & whisk to combine. Add in wet ingredients to dry and mix well. Divide batter evenly between 8 cupcake lines in a muffin pan. Bake for 18-20 mins until toothpick comes out clean. Allow cupcakes to cool completely before frosting.
3. Combine butter & vegetable shortening in the stand mixer bowl with the paddle attachment. Whip on medium to high speed for about 3 mins. Add the salt, vanilla, and Supercolor Powder. Stop mixer and add the sifted powdered sugar. Mix on low speed until incorporated , scrape the bottom and sides of the bowl and then mix on high speed for 3 mins, slowly drizzle in the milk. Increase speed to high and whip for another 2 mins.
4. Fill buttercream in piping bag. Place the tip directly on top of the center of the cupcake. Using medium pressure, pipe a tight spiral around the cupcake.