Vegan Yellow Cupcakes with Chocolate Frosting.
Moist and delicious vegan yellow cupcakes are perfect when topped with rich and decadent chocolate frosting!
Ingredients
For the Cupcakes:
- 1 ½ cups white spelt flour
- 1 cup sugar
- ½ teaspoon baking soda
- ½ teaspoon salt
- ⅞ cup cold water
- ½ cup organic canola oil You could also use melted vegan buttery spread
- 2 teaspoons pure vanilla extract
- 1 teaspoon apple cider vinegar or white vinegar
For the Frosting:
- ¼ cup vegan buttery spread
- 2 ½ cups confectioner's sugar
- ⅓ cup unsweetened cocoa powder
- 1-3 Tablespoons non-dairy milk
Instructions
Make the cupcakes:
- Preheat oven to 375 degrees F. Place cupcake liners in a muffin pan.
- Place the oil and sugar in a mixing bowl and mix on medium speed.
- Add all other ingredients and mix on medium speed. Spoon the batter into the prepared cupcake pan.
- Bake for about 20 minutes, or until cupcakes are nicely golden on top. Allow to cool for a few minutes before moving the cupcakes to a wire rack to cool fully.
Make the frosting:
- Place the vegan buttery spread in a mixing bowl and beat until light and fluffy. Add the cocoa powder, some of the confectioner's sugar, and a little non-dairy milk.
- Continue to mix, adding more powdered sugar and a little milk until the frosting is thick and creamy.
- Frost cooled cupcakes. Store any leftover cupcakes in the refrigerator.
Notes
If you don't want to use canola oil, try melted vegan buttery spread, or coconut oil.
These cupcakes can be frozen. Wrap them well, and they should stay fresh in the freezer for up to 3 months.
Serving size is one cupcake with frosting.
Nutrition
Calories: 339kcalCarbohydrates: 54gProtein: 2gFat: 13gSaturated Fat: 1gSodium: 175mgPotassium: 36mgFiber: 2gSugar: 41gVitamin A: 180IUCalcium: 5mgIron: 1mg
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