|Vegan Rainbow Cupcakes|
2 cup vegan milk
2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups sugar
1/2 cup oil
1 teaspoon pure vanilla extract, (you can flavor these with anyone of your choice, I went traditional.)
Vegan Buttercream (Recipe Below)
Heat the oven to 350 Degrees.
Grease the top of your cupcake tin (so the cupcakes don't stick) and then line with your cupcake liners and set aside.
*The metallic lined cupcake wrappers are the best here because the color on the inside doesn't brown and dull.*
Place the vinegar in the bottom of a 2 cup measuring cup and fill the cup with the vegan milk. Stir well and set aside (the mixture will curdle).
Once you are ready to make the batter, place your mixing bowl in your stand mixer. In the mixing bowl fitted with a paddle attachment, mix together the vegan milk mixture, oil, and vanilla. Add in the dry ingredients to the wet and beat until smooth using a hand-held mixer, stopping once to scrape down the sides of the bowl.
|Ready to Frost|
2 cups powdered sugar
1/2 cup vegan milk or cold water
1 teaspoon pure vanilla extract
Food coloring, color of your choice (optional)
In the stand mixer fitted with a whisk attachment, beat the vegan butter or shortening and the exacts on medium-high speed until fluffy, about 2 minutes, stopping to scrape down the sides of the bowl. Once the vegan shortening mixture is creamed you can move on to the next step.