I welcomed Spring Equinox with my first vegan cupcake experiment. Now, I’m not suggesting cupcakes are the next superfood but, for special occasions, this recipe is on the healthier side. Firstly, I replaced white flour with whole wheat flour. This increases fiber content which helps manage blood sugar spikes. Secondly, these are dairy-free which is beneficial for PCOS-fighters. Lastly, instead of using artificial food coloring, I added beet juice! I can proudly say the taste was unaffected and I avoided the toxic chemicals in food dye. Please leave a comment if you have a tip for coloring desserts naturally!
Cupcake Ingredients (makes 12):
- 1/2 cup Earth Balance dairy-free butter
- 2/3 cup sugar
- 1/3 cup powdered sugar
- 1/2 cup soy yogurt
- 1/2 cup almond milk
- 1 tbsp lemon zest
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 1 cup whole wheat flour (or gluten-free alternative)
- 2 tsp baking powder
Frosting Ingredients:
- 1 can coconut milk
- 1 tsp vanilla
- 2 tbsp almond milk
- 1 cup Earth Balance dairy-free butter
- 2-3 cups of powdered sugar
- 3 tsp beet juice, from canned beets
Cupcake How To:
- Preheat oven to 350 deg F.
- Place 12 liners in a cupcake pan.
- Cream the butter and sugars until smooth.
- Mix in yogurt, milk, lemon zest, lemon juice, and vanilla extract until combined.
- Sift in flour and baking powder whisking until just combined.
- Scoop batter into cupcake liners filling up just past half full.
- Bake for about 18 minutes (check that a toothpick comes out clean).
- Cool cupcakes on a wire rack.
Frosting How To:
- Refrigerate can of coconut milk overnight. In the morning a hardened top layer should have formed which you can scoop out (apparently the occasional can won’t do this).
- Mix the hardened coconut milk, vanilla, and almond milk in a small bowl. Set aside.
- Beat butter in a large bowl until smooth.
- Add 2 cups of powdered sugar to the butter in 1/2 cup batches.
- Once combined, add the coconut milk mixture.
- Whip on high for 3 minutes or until the mixture gets glossy.
- Add beet juice in teaspoons at a time until you reach the vibrancy you want.
- Add more sugar if the frosting is still runny or refrigerate frosting until it is firm enough to stay put.
- Pipe icing on cooled cupcakes. Note: The amount of frosting I used as pictured was very sweet so I will use less next time.
- Keep cupcakes in fridge until ready to serve to ensure frosting holds its shape.
Notes: Lemonade cupcake adapted from Cheers to Vegan Sweets and frosting adapted from Delia Creates.
