Shayna and I are always looking for new and fun ways to make healthy food interesting and taste great. Here’s a better-for-you mini cupcake recipe that you can bake as a vegan cupcake – or not. Either way, they are a delicious treat!
Very Vanilla Vegan Cupcakes
½ Cup Soy Yogurt (Plain or Vanilla)
2/3 Cup Soy, Almond or Rice Milk (Plain or Vanilla)
3 TB Canola or Grapeseed Oil
¾ Cup Sugar
1 ½ Tsp Vanilla
¾ Cup All Purpose Flour
½ Cup Whole Wheat Pastry Flour
2 TB Cornstarch
¾ Tsp Baking Powder
½ Tsp Baking Soda
¼ Tsp Fine Sea Salt
Preheat oven to 350F and line a mini muffin pan with liners.
Sift together the flours, cornstarch, baking soda, and salt. Set aside.
In a large bowl whisk the yogurt, milk, applesauce, oil, sugar, and vanilla together. Add the dry ingredients, stirring until just combined.
Fill the cupcake liners three-quarters full and bake about 15 minutes, or until a toothpick inserted through the center comes out clean.
Very Vanilla Vegan Frosting
½ Cup Dairy Free Butter Substitute
1 TB Vanilla
Pinch of Fine Sea Salt
4 Cups Powdered Sugar
Up to ¼ Cup Soy, Almond or Rice Milk (Plain or Vanilla)
Prepare the frosting while the cupcakes cool. In a standing mixer on low speed, (or with a hand mixer), mix the butter, vanilla and salt together. Add the powered sugar in a cup at a time, scraping down the sides of the bowl as necessary. Add the milk, 1 tablespoon at a time until it reaches the desired consistency.