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Freestyle Mini Vegan Cupcakes

  • Prep Time: 25
  • Cook Time: 12
  • Total Time: 90

Ingredients

Scale

For the cupcakes

  • 1 cup (240ml) almond milk
  • 1 tsp. apple cider vinegar
  • 1¼ cup (150g) all-purpose flour
  • 2 tbsp. cornstarch
  • ¾ tsp. baking powder
  • ½ tsp. baking soda
  • 1/3 tsp. salt
  • 1/3 cup (80ml) canola oil
  • 2/3 cup (150g) sugar
  • 2 tsp. vanilla extract

For the buttercream

  • 1/2 cup (120g) dairy-free margarine, softened
  • 2 cups (240g) confectioner’s sugar
  • 1 tsp. vanilla extract

For the decoration

  • whatever you can find in the kitchen ;)

Instructions

  1. Preheat the oven to 350˚F (175°C). Line mini muffin pan with cupcake liners. Whisk the almond milk and vinegar in a measuring cup and set aside for a few minutes to get curdled.
  2. In a large bowl, whisk together the flour, cornstarch, baking powder, baking soda, sugar and salt. Add the oil, vanilla extract and the almond milk and mix until well combined. Now you have the base for your cupcakes and can mix in your add-ins.
  3. Fill cupcake liners two-thirds of the way and bake for 11-12 minutes. Transfer to a cooling rack, and let cool completely before frosting.
  4. For the buttercream add the margarine to a large bowl and mix until light and fluffy. Add the vanilla extract and the confectioner’s sugar and mix on high speed for another 4-5 minutes.

Notes

  • Enjoy baking!