Vegan Santa Hat Cupcakes
Vegan Monster Halloween Cupcakes- these colorful vegan cupcakes are almost as much fun to decorate as they are to eat!
Ingredients
- 1 cup almond milk
- 1 tbsp apple cider vinegar
- 1 cup all-purpose flour
- 1/3 cup cocoa powder
- 1/2 cup pure cane sugar
- 1/4 cup brown sugar
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup vegetable or melted coconut oil
- 1 tsp pure vanilla extract
For the vegan buttercream icing
- 1/2 cup vegan butter, room temperature
- 2 cups powdered sugar
- 1 tbsp almond milk
Instructions
- Preheat the oven to 350 degrees. Add cupcake liners to the pan. In a small bowl, stir together the almond milk and apple cider vinegar. Let sit for 10 minutes.
- In a medium bowl, combine the flour, cocoa powder, sugar, baking soda, baking powder, salt. Whisk together.
- Combine the melted vegetable oil, almond milk, and vanilla extract in a bowl. stir together until combined.
- Pour the wet ingredients into the dry and stir to combine. Be careful not to over-mix.
- Add ¾ cup of batter to each cupcake. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let cool thoroughly before decorating.
- For the frosting: Add the room temperature vegan butter to a large bowl and beat using a hand or standing mixer until creamy. Be careful not to over-mix. Add ½ cup of powdered sugar at a time, mixing as you go. Once the sugar is added, add the almond milk and mix another 30 seconds. (See blog post for decorating instructions)
Tried this recipe?Let us know how it was!