Butterbeer Cupcakes (Vegan)

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READY IN: 35mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Whisk together milk and apple cider vinegar and set aside for a few minutes, to give the milk time to curdle.
  • Preheat oven to 325 degrees and line the cupcake tins.
  • Sift together the dry ingredients and set aside.
  • Combine all your wet ingredients, including the milk mixture, and mix well.
  • Add dry ingredients to the wet ingredients, bit by bit, mixing until no lumps remain.
  • Fill cupcake liners 2/3 of the way full.
  • Bake cupcakes for 20-22 minutes.
  • Butterscotch Frosting:
  • 1/2 cups margarine (or butter for non vegan recipe).
  • 1/4 cups cream cheese substitute (or cream cheese for non vegan recipe).
  • 1/2 cup butterscotch syrup.
  • 1 tbsp butter flavor.
  • 4-5 cups powdered sugar.
  • splash of cream soda.
  • Cream together butter and butterscotch.
  • Add in the cream cheese, vanilla and cream soda and cream together. Add the powdered sugar in batches until the frosting reaches your desired consistency.
  • putting the frosting in the fridge for 30-60 minutes will help the piping process.
  • pipe frosting onto completely cooled cupcakes.
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