Vegan Yellow Cupcakes with Vegan Buttercream Frosting

• Vegan

• Refrigerated

  • 1 1/16 cup Soymilk

• Condiments

  • 1/2 cup Vegan butter

• Baking & Spices

  • 3/4 tsp Baking powder
  • 1/2 tsp Baking soda
  • 2 tbsp Cornstarch
  • 1 1/4 cup Flour
  • 1/2 cup Non-hydrogenated shortening, organic
  • 3 cup Powdered sugar
  • 3/4 cup Raw cane sugar, pure
  • 3/4 tsp Salt
  • 3 tsp Vanilla

• Ingredients

  • 1 Frosting:

• Oils & Vinegars

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

Found on bsugarmama.com

Description

Ingredients

• 1 ¼ c. flour
• 2 tbsp. cornstarch
• ¾ tsp. baking powder
• ½ tsp. baking soda
• ¼ tsp. salt
• ¾ c. pure raw cane sugar
• 1 c. soy milk
• ⅓ c. canola oil
• 1 tsp. apple cider vinegar
• 2 tsp. vanilla extract
• FROSTING
• ½ c. organic non-hydrogenated shortening
• ½ c. vegan butter
• 3 c. powdered sugar
• 1 tbsp. soy milk
• ½ tsp. salt
• 1 tsp. vanilla extract

Directions

• Preheat oven to 350 Degrees. Line a 12 tin muffin pan with cupcake liners
• In a large bowl, add the dry ingredients and whisk (flour, cornstarch, baking powder, baking soda, salt, pure can sugar).
• Now, add the wet ingredients to the dry ingredients and using a hand held mixer mix all ingredients together until smooth. Pour about ⅓ cup of the batter into the cupcake tins and bake for 15 to 20 minutes. Allow to completely cool before applying the frosting.
• FOR THE FROSTING
• In a mixing bowl, blend together the shortening and the butter until well mixed. Add the powdered sugar 1 cup at a time. Once you have added 2 cups of powdered sugar add the milk, salt, and the vanilla extract and blend until smooth. Frost the cupcakes as desired and sprinkle with sprinkles if you would like.