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Cheers to Vegan Sweets!
Vegan eggnog can be found in traditional and specialty grocery stores during the holiday season. Vegan eggnog cupcakes deserve a place alongside the peppermint, anise, and spicy flavors of the holiday dessert table.

Yield: 12 cupcakes

Posted by Creative Publishing international Published See Creative Publishing international's 96 projects »

© 2024 Kelly Peloza / Creative Publishing International · Reproduced with permission.
  • Step 1

    To make cupcakes:

    Preheat oven to 350°F (180°C, or gas mark 4). Line a cupcake pan with 12 liners. Combine vegan eggnog and vinegar and set aside for 3 minutes to curdle.

    Stir together vegan eggnog/vinegar mixture, sugar, oil, extracts, and rum in a large mixing bowl.

    Sift in flour, cocoa powder, baking soda, baking powder, salt, and nutmeg. Whisk together until just combined. Fill cupcake liners halfway with batter. Bake for 18 minutes, or until the tops are firm. Transfer to a wire rack to cool.

  • Step 2

    To make frosting:

    Cream together margarine and shortening.

    Gradually sift in powdered sugar, mixing as you go. Add in vegan eggnog, rum extract, and nutmeg.

    Whip frosting with a hand or stand mixer for 6 to 8 minutes, until fluffy.

    Pipe or spread frosting on cooled cupcakes. Garnish with sprinkles or candy canes.

  • Step 3

    Replacing the Alcohol
    Replace the rum with ¼ teaspoon rum extract.

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