Dish Info
PREP TIME
10
COOK TIME
20
CUPCAKES
24
Dry Ingredients – 2 ½ cups all purpose flour – 2 tsp baking powder – ½ tsp baking soda – ¼ tsp salt Wet Ingredients – 1 ¾ cups coconut milk – 1 ½ cups sugar – ⅓ cup canola oil – 2 tbsp apple cider vinegar – 1 tsp vanilla extract Buttercream Frosting – 1 cup vegan butter softened – 3 cups powdered sugar – 1 tsp vanilla extract
In separate mixing bowls, whisk the dry ingredients and wet ingredients together. Transfer the wet to the dry and stir until just combined.
Pour batter into a cupcake pan. Bake at 350F for 15-20 minutes. Once cooked, remove from the oven and transfer to a cooling rack to cool completely.
To make frosting, beat softened plant-based butter. Add powdered sugar and vanilla and continue to beat until frosting comes together. Decorate and enjoy!
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