How to make Vegan Chocolate Cupcakes recipe
January 31, 2023
How to make Vegan Non-Dairy Vanilla Cupcakes recipe
January 31, 2023These vegan St. Patrick's Day cupcakes are a delicious and festive treat! The cupcakes are made with a combination of almond flour and all-purpose flour, and are topped with a creamy vegan buttercream frosting. The cupcakes are also decorated with festive green and white sprinkles, and a vegan shamrock cookie topper. Enjoy these vegan cupcakes for a special St. Patrick's Day treat!
Instructions:
Preheat oven to 350°F and line a cupcake tin with cupcake liners.
In a medium bowl, whisk together almond flour, all-purpose flour, baking powder, baking soda, and salt.
In a large bowl, whisk together melted vegan butter, coconut sugar, almond milk, vanilla extract, and almond extract.
Add the dry ingredients to the wet ingredients and mix until just combined.
Fill each cupcake liner about 2/3 full with the batter.
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Allow cupcakes to cool completely before frosting.
Frost cupcakes with vegan buttercream frosting and top with green and white sprinkles and a vegan shamrock cookie topper.
In a medium bowl, whisk together almond flour, all-purpose flour, baking powder, baking soda, and salt.
In a large bowl, whisk together melted vegan butter, coconut sugar, almond milk, vanilla extract, and almond extract.
Add the dry ingredients to the wet ingredients and mix until just combined.
Fill each cupcake liner about 2/3 full with the batter.
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Allow cupcakes to cool completely before frosting.
Frost cupcakes with vegan buttercream frosting and top with green and white sprinkles and a vegan shamrock cookie topper.
Ingredients:
1 cup almond flour
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup vegan butter, melted
1/2 cup coconut sugar
1/4 cup almond milk
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 cup vegan buttercream frosting
Green and white sprinkles
Vegan shamrock cookie topper
