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Friday, 27 October 2017

Birthday cake cupcakes recipe

Vegan, quick & easy

Wanting a quick & easy vegan vanilla cupcake with light & tasty buttercream...I have you covered.
These cupcakes are simple to make, have a fluffy and moist cake, taste delicious and have a swirl of dusky pink vanilla buttercream, topped off with some of the cutest vegan sprinkles. I can't stop looking at them, they're so pretty!

These sprinkles are from Baking Time Club!
I've been looking for vegan sprinkles for AGES and couldn't be more happy to have found them!!!
Baking Time Club is an online store (and Etsy) shop and they sell adorable vegan sprinkles! Yay!!!
It's an amazing shop for bakers and foodie lovers alike. They also sell cookie cutters, rolling pins, cake toppers etc.

Their sprinkles are:
Made from Natural Ingredients and Colourings. 
Suitable for: 
Gluten Free ☺  Vegan ☺ Dairy Free ☺ 

The sprinkles I chose to decorate my cupcakes with are the 'Frosted Berry' mix. They are SO .
They're light purple strands with dark pink pearls, light pink pearls, white stars, hundreds & thousands.
These cupcakes would be perfect for a birthday party, celebration, special event or as a sweet treat.

Preparation- 10 minutes
Baking time- 18-20 minutes
Makes- Around 8-10
Level- Easy


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Ingredients for the cake
-240ml of almond milk
-1 teaspoon of apple cider vinegar
-210g of self-raising flour
-100g of golden caster sugar
-1/2 teaspoon of baking powder
-1/2 teaspoon of bicarbonate of soda
-60g of coconut oil (Melted)

Ingredients for the buttercream
-120g of vegan butter (I use Tomor)
-350g of icing sugar
-1 & 1/2 teaspoon of vanilla bean paste (You can use extract)
-1/2 teaspoon of pink food colouring
-1 teaspoon of dairy-free milk (if needed)
...

To make the cupcakes
Step 1- Preheat your oven to 180 degrees c and line a cupcake tin with cupcake cases.

Step 2- In a small bowl, combine the almond milk with the apple cider vinegar and whisk until fully combined.
Set aside for 10 minutes to curdle. This creates a vegan 'buttermilk'.

Step 3- In a large mixing bowl, sift the flour, sugar, baking powder and bicarbonate of soda.
Mix well to combine.

Step 4- Add the melted coconut oil to the 'buttermilk' and whisk to combine.

Step 5- Add the wet ingredients into the dry and mix until a smooth batter.
Step 6- Fill the cases 3/4 full with the delicious batter.
Make sure to tap the tins on the worktop to remove any air bubbles.
Step 7- Pop the cakes into the preheated oven and bake for 18-20 minutes.
You will know they are done when you put a knife or skewer in and it comes out clean and they are springy to the touch.

Step 8- Place the cupcakes on a cooling rack and allow to cool fully. 
Once cool, pop them into a sealed container to keep them fresh before frosting.

To make the frosting
Step 1- Cream the butter in a bowl, on a low speed until creamy. I use my stand mixer with the balloon whisk attachment.

Step 2- When your butter/margarine is creamy & light in colour, add in the icing sugar, vanilla bean paste and pink food colouring.
Whizz together until fluffy & fully combined.
Add a splash of milk if the buttercream is too thick.
Step 3- transfer the buttercream into a piping bag fitted with a star nozzle.
I use a Wilton 2D tip.

Step 4-  Pipe a swirl of buttercream onto each cupcake and top off with some vegan sprinkles. 

Serve fresh or store in a sealed container in or out of the fridge, the buttercream will firm up at room temperature. 

Best eaten within a few days.

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Discover Baking Time Club


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Holly Jade
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