VEGAN PARTY RING CUPCAKES
Ingredients
For the cupcakes:
- 150 ml Plant-based milk (½ cup + 2 tablespoons)
- 1 Tablespoon Apple cider vinegar (or lemon juice)
- 160 g All purpose flour (1 + ¼ cup)
- 2 Teaspoons Baking powder
- 100 g Caster sugar (½ cup)
- 150 ml Rapeseed oil (½ cup + 2 tablespoons)
- 2 Teaspoons Vanilla extract
For the topping:
- 240 g Vegan butter (1 cup)
- 600 g Powdered sugar (5 cups)
- 1 Teaspoon Vanilla extract
- Few drops vegan pink or purple food colouring (I use PME food gel)
- 12 Mini Party Ring biscuits
Instructions
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Preheat oven to 200°C/ 400°F and prepare 12 cupcake cases on a tray.
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Mix together the plant-based milk and vinegar and set it aside for 5 minutes.
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In a large bowl, mix together the flour, baking powder and sugar.
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Add the milk mixture, the oil and the vanilla extract. Mix well until you have a smooth cake batter.
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Divide the batter between the cases and bake for around 15-20 minutes until golden brown on top.
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While the cakes are baking, prepare the topping by mixing together the vegan butter and powdered sugar with a wooden spoon. Add the vanilla extract and mix again. If it's too thick, you can add a splash of plant-based milk and if it's too thin, you can add more powdered sugar.
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Stir in the food coloring then spoon the frosting into a piping bag.
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Once the cakes are completely cooled, pipe some of the icing onto each one.
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Top each cupcake with a Party Ring biscuit.
Recipe Notes
- Store in an airtight container for up to 3 days.