Vegan Chocolate Cupcakes with Vanilla Bean Frosting

• Vegan
• Gluten free

• Refrigerated

  • 2 tbsp Non-dairy milk

• Condiments

  • 3 tbsp Vegan buttery spread

• Baking & Spices

  • 1 tsp Baking soda
  • 1/2 cup Cocoa powder, unsweetened
  • 1 1/2 cups Gluten-free flour blend
  • 4 cups Powdered sugar
  • 1/2 tsp Salt
  • 1 cup Turbinado sugar
  • 1/2 Vanilla bean pod
  • 1 tsp Vanilla extract

• Oils & Vinegars

  • 1 tsp Apple cider vinegar
  • 1/3 cup Canola oil, organic

• Liquids

  • 1 cup Water

Found on theprettybee.com

Description

Ingredients

• 1½ cups gluten free flour blend (all purpose flour works well if you are not Gluten Free)
• 1 cup turbinado sugar
• ½ cup unsweetened cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• ⅓ cup organic canola oil
• 1 teaspoon apple cider vinegar
• 1 teaspoon vanilla extract
• 1 cup water
• for frosting:
• 3 Tablespoons vegan buttery spread
• 2-3 Tablespoons non-dairy milk
• 4 cups powdered sugar (I prefer the corn free kind from Whole Foods)
• ½ vanilla bean pod, inside scraped out to get the seeds

Directions

• Preheat the oven to 350 degrees. Line a cupcake pan with paper liners.
• In a large bowl, combine the flour, sugar, cocoa powder, baking soda, and salt.
• Add the oil, water, vinegar, and vanilla extract. Stir until combined.
• Spoon the batter into the cupcake liners, filling them about ⅔ full.
• Bake at 350 degrees for about 20 minutes.
• Cool in pan, then move to a wire rack to cool completely.
• Make the frosting: In a large bowl, beat the vegan buttery spread and the vanilla bean on medium speed. Add one cup of the powdered sugar and continue to beat. Add a little of the non-dairy milk, then more powdered sugar, and keep alternating until all the powdered sugar is in the mixing bowl. If the frosting is too thick, add a bit more non-dairy milk.
• Frost cooled cupcakes. Store the frosted cupcakes in the refrigerator.