Vegan Christmas Cupcakes
Looking pretty in red and green, these Vegan Xmas Cupcakes are the perfect treat for Christmas week! Ready in under an hour, they're dairy-free, vegetarian, and vegan!
- Prep time
- 10 min
- Cook time
- 25 min
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 3/4 cup all-purpose flour
- 1 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 3/4 cup non-dairy milk
- 1/4 cup chickpea egg (1 tbsp chickpea flour + 3 tbsp water)
- 2 tsp vanilla extract
- 6 tbsp. vegan butter
- 2 cups powdered sugar
- 2 tsp. non-dairy milk
- 1 tsp vanilla extract
- 1tsp green colourant
- 1 tsp red colourant
Instructions
- 1
Preheat the oven to 350º F. Line a muffin tin with 12 baking cups.
- 2
In a bowl, stir together the dry ingredients. Add the wet ingredients to the dry and gently whisk together until combine.
- 3
Scoop the batter into the prepared muffin tin so that they are 2/3rds of the way full, filling all 12 muffin molds evenly.
- 4
Bake until a toothpick inserted in the cupcake comes out clean. From 20 to 25 minutes.
- 5
Remove from the oven and set aside for them to cool.
- 6
For the buttercream, use a blender to cream the vegan butter. Turn mixer to low and slowly add powdered sugar with motor running, scraping down the sides as necessary.
- 7
Once the powdered sugar is incorporated, add non-dairy milk and vanilla extract and beat until combined.
- 8
Once the cupcakes are cool, pipe buttercream onto the cupcakes. Serve immediately.