I’ve been looking for a good white/yellow cake recipe that would accommodate our dietary needs for quite awhile, so when I found this recipe for vegan vanilla cake, and saw all the glowing reviews, I had to give it a try. And it really is delicious. My favorite kind of mango (altaufo) is in season right now, and on sale at Whole Foods, so I decided these cupcakes would best be topped with a sweet mango icing.
Vegan Cupcakes with Mango Icing
For the cupcakes:
- 1 1/2 cups spelt flour
- 1 cup organic cane sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup cold water
- 1/2 cup coconut oil melted
- 2 1/2 teaspoons vanilla
- 2 Tablespoons lemon juice
For the icing:
- 1 1/2 cups confectioner’s sugar sifted
- 1 1/2 Tablespoons mango puree I just scraped a spoon down the side of the mango and let the juiciest puree fall into the bowl
- 1 Tablespoon water more or less to get the consistency you desire
Preheat oven to 375 degrees. Insert cupcake liners into a muffin pan.
In a large bowl, combine wet ingredients.
Add the dry ingredients, and quickly mix together. Pour into cupcake liners.
Bake for 18-20 minutes. The cupcakes will be golden and should spring back when you touch them.
To make the icing: Sift your confectioner’s sugar into a bowl, then add the mango puree and water. Mix well with a mixer or hand blender. I chose to have my icing be a little thinner, like a glaze. If you want it thicker, just adjust the amount of water or sugar accordingly.
Drizzle over cooled cupcakes.
Cake recipe adapted from Veg Web.
This recipe tastes like a typical vanilla cake, and would be an excellent base for any flavor of frosting. This icing is sweet, with a nice light mango flavor. I think these cupcakes would be perfect at a spring party or shower!
I’m normally a chocolate fan, but these were a nice change. What’s your favorite cupcake flavor?
Linking up to some of these parties.