Baby Shower Cupcakes (Vegan Friendly)

READY IN: 50mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • For Cupcakes:.
  • Preheat oven to 180C and line muffin pan with paper liners.
  • Whisk 1 cup soy milk and the vinegar together and let sit a few minutes until curdled.
  • Beat together the soy milk mixture, oil, sugar, 2 tsp vanilla and the almond essence in a large bowl. Sift in the flour, cornstarch, baking powder, baking soda and 1/4 tsp salt and mix until no large lumps remain.
  • Fill cupcake liners two-thirds of the way and bake for 20 to 22 minutes till done. Transfer to a cooling rack and cool completely before frosting.
  • FOR THE FROSTING.
  • In a bowl mix melted Copha, remaning salt, remaining vanilla, and about 1/3 of the icing sugar.
  • Add remaining soy milk and remaining icing sugar alternately. Mix until smooth and creamy.
  • Divide frosting into 3 bowls. Make one pink, one blue (desired shade) and leave one white.
  • When Cupcakes are cooled use a piping bag to frost 6 cakes pink, 6 blue and use white icing for question marks.
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