Saturday, January 9, 2016

Vegan Vanilla Cupcakes with 3-Ingredient PB Fudge Frosting


I've been talking with my sister lately about getting back into the swing of things, starting with baking. We have started a few ventures over the years, and we are still working toward finding what works best for us as a team. We decided that we would try to start posting more recipes and baking tips. I figured that I would start the new year off right with a cupcake recipe that is pretty much guilt-free, so no one has to feel like they are breaking any resolutions to give it a try! This recipe is not only vegan, but it is made with coconut sugar instead of refined white sugar. Also, the frosting has no butter, powdered sugar or added sweetener... and it's amazing. Yes, you read that right. So... what are you waiting for?



Vegan Vanilla Cupcakes:
 
Dry Ingredients:

1¼ cups all-purpose flour
½ cup plus ⅓ cup coconut sugar
1 teaspoon baking soda
½ teaspoon salt

Wet Ingredients:

⅔ cup unsweetened almond milk (or other non-dairy milk)
⅓ cup coconut Oil
2 tblsp apple cider vinegar
2 tsp vanilla extract




 
Preheat your oven for 350 degrees. Line a cupcake pan with 12 paper liners. In a large bowl, whisk the dry ingredients together. In a separate bowl, mix the wet ingredients together.
Then add the wet ingredients into the dry and mix until just combined. Evenly divide batter among the liners. Bake 18-20 minutes until the tops are slightly golden and spring back when touched. Remove from the baking pan and let cool completely before frosting.

Fudge Frosting (Make one day ahead):

1 can full fat coconut milk (refrigerate overnight before opening)
1 bag of dark, non-dairy chocolate chips
1/2 cup creamy natural peanut butter
A pinch of cinnamon

When you're ready to whip up your frosting base, flip over your can of coconut milk and open with can opener. Pour out the extra the coconut water. Scoop only the solidified white coconut cream into a medium saucepan/pot. Pour the chocolate chips into the pot and melt together over low heat. Stir frequently and be careful not to burn. Once your ingredients are melted together smoothly, remove from heat and transfer into a mixing bowl, cover with plastic wrap and the refrigerate for 2-3 hours overnight or until it firms up enough to whip into frosting. When it’s firmed enough, whip it up with an electric mixer. Add in peanut butter and a pinch of cinnamon.



*If you aren't a peanut butter fan, or have allergy restrictions, simply omit the peanut butter and/or cinnamon if you desire. The result will be a more creamy frosting, similar to buttercream... but still ridiculously delicious!!

Happy cup-caking!

xoxo






 


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