From the lovely Vegan Cupcakes Take Over the World book, I give to you my version…
Toppings are the most fun:) Vegan Newman O’s, vegan chocolate covered almonds, vegan chocolate chips, vegan sprinks, vegan licorice, dried fruit, culinary lavender…
These cupcakes instantly make me happy, as well as anyone else who looks their way.
The butter cream frosting reminds me of fluffly clouds, and tastes like heaven.
The cakes themselves are “springy,” delicately spongy as well as perfectly moist and crumbly all at the same time. I truly adore them.
The recipe from VCTOTW (though with my exact ingredients) includes:
Organic unsweetened soymilk
Apple Cider Vinegar
Organic Vanilla Extract
Organic Evaporated Cane Juice Sugar
Organic Unbleached All-Purpose Flour
Organic Canola Oil
Organic Baking Soda (aluminum free)
Organic Baking Powder (aluminum free)
Sea Salt
And the super amazing fluffy vanilla butter cream frosting includes:
Organic Vegan Shortening
Organic Vegan Buttery Sticks
Organic Powdered Sugar
Vanill Extract
Soymilk Creamer
If you are interested in the nutrition/measuring amounts, you can check out the recipe in my spark recipes box here OR, in my little widget:
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I will be sharing my chocolate version of these dreamy little gems soon.