About
This recipe is everything I look for in a cupcake, light fluffy, sweet-vanilla deliciousness, simple to make, and even simpler to eat.
This recipe is everything I look for in a cupcake, light fluffy, sweet-vanilla deliciousness, simple to make, and even simpler to eat.
I guarantee… ooo risky, but I’m gonna do it, I GUARANTEE that if you make these cupcakes, that they not only will be devoured, but not a single soul will know they are vegan without being told so.
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You Will Need
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Step 1Preheat your oven for 350 F (180C). Line a cupcake pan with 12 paper liners, or lightly grease the pan.
In a big bowl, whisk the dry ingredients together.
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Step 2In another bowl, mix the wet ingredients together.
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Step 3Then pour the wet ingredients into the dry and whisk that up. Whisk until the batter just comes together, don’t over mix it or your cupcakes will be sad cakes.
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Step 4Evenly divide batter among the liners. Bake 18-20 minutes until the tops are slightly golden.
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Step 5Like this. Omnomnom.
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Step 6To make the frosting, mix all the ingredients together with a hand mixer. Wait until the cupcakes are cooled completely before frosting. Use a piping bag, a butter knife or just a plastic bag with a small hole cut in the corner to frost your cakes.
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Step 7Now devour. Bon Appetgan!
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