A Community with Vegan White Cupcakes & Almond Buttercream Frosting
Ingredients
White Cake
- 1/3 c. coconut oil melted and slightly cooled
- 2 and 3/4 c. white cake flour
- 1/2 tbsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 and 1/2 c. almond milk
- 1 and 1/4 c. natural cane sugar
- 2 tsp. almond extract
- 1 tsp. vanilla extract
Almond Buttercream Frosting
- 3/4 c. vegan butter
- 3 c. powdered sugar
- 1 tsp. almond extract
- 1 tsp. vanilla extract
- 1 tsp. almond milk
Instructions
White Cake Batter
- Heat your oven to 340 degrees and line 2 cupcake tins with paper liners.
- Heat the coconut oil over low heat until melted, set aside.
- In a large bowl, combine the flour, powder, soda and salt.
- In a medium bowl, combine the milk, sugar, oil, and extracts. Slowly pour this mixture into the large bowl, removing as many large clumps as possible.
- Spoon the batter into the tins, filling about 3/4 of the way to the top.
- Bake at 340 for 25 minutes, until a toothpick inserted in the center of a cupcake comes out clean.
- Cool completely - for at least an hour.
Icing
- In a medium bowl, using a hand mixer, combine the butter with the powdered sugar, 1/2 cup at a time, until all is combined. Add the extracts and milk during this process to help the ingredients combine.
- Spread the icing on the cupcakes, top with sprinkles if desired, and try not to eat them all in one sitting.
Notes
Note: this makes a great cake too! Pour the batter into one round cake pan and bake at 340 degrees for 40-50 minutes, until a toothpick comes out clean.
Note #2: Your oven temp may vary! I tend to always do better with cakes if I keep the temp at 340. Do what works best for you and your oven.
Tried this recipe?Let us know how it was!