Baby Shower Cupcakes (Vegan Friendly) |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 6 |
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I made these cupcakes for my sister-in-law's Baby Shower. She wasn't finding out what the sex of her baby was until the birth so I used that for the frosting idea (see the picture). I am a strict vegetarian who rarely gets to enjoy special occassion treats so these are vegan so I get to join in the fun :) Ingredients:
1 1/2 cups soymilk |
1 teaspoon apple cider vinegar |
1 1/4 cups plain flour |
2 tablespoons cornflour |
3/4 teaspoon baking powder |
1/2 teaspoon baking soda |
3/4 teaspoon salt |
1/3 cup canola oil |
3/4 cup sugar |
6 teaspoons vanilla essence (or extract) |
1/4 teaspoon almond essence |
1/2 cup copha (melted) |
6 cups icing sugar (sifted) |
red food coloring |
blue food coloring |
Directions:
1. For Cupcakes:.
2. Preheat oven to 180C and line muffin pan with paper liners.
3. Whisk 1 cup soy milk and the vinegar together and let sit a few minutes until curdled.
4. 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.
5. 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.
6. FOR THE FROSTING.
7. In a bowl mix melted Copha, remaning salt, remaining vanilla, and about 1/3 of the icing sugar.
8. Add remaining soy milk and remaining icing sugar alternately. Mix until smooth and creamy.
9. Divide frosting into 3 bowls. Make one pink, one blue (desired shade) and leave one white.
10. 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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