Vegan, quick & easy.
These are my quick and easy white chocolate and Bailey’s cupcakes with a vanilla sponge, hidden gold sprinkles, topped with a whipped Baileys buttercream, coated in white chocolate and edible gold, rose gold and silver!
I even made some clock faces out of my vegan royal icing.
I used the dairy-free and vegan Baileys Almande. It gives a really lovely mild almond liquor flavour.
These cupcakes are easy to make and taste divine! They even have a secret core of golden sprinkles- so pretty!
These are the perfect treat to count down to the New Year!!!
Let’s welcome 2019 with a bang.
Preparation- 10 minutes
Baking time- 18-20 minutes
Makes- Around 8-10
Ingredients for the cakes
-240ml of almond milk
-1 teaspoon of apple cider vinegar
-210g of self-raising flour (You can use gluten-free)
-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 core
–Gold sprinkles (optional)
Ingredients for the buttercream
-130g of vegan butter/margarine
-400g of icing sugar
-2 tablespoons of Baileys Almonde
-1 teaspoon of almond milk (Optional)
-Dairy-free white chocolate
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 6- Fill the cases 3/4 full with the batter.
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.
Step 9- Once cool, core the centre and fill up with golden sprinkles (optional) then 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 high 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 and Baileys.
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 large round nozzle.
Step 4- Pipe a bulb of buttercream onto each cupcake.
Pop them into the freezer whilst you prepare the white chocolate.
Step 5- Melt and temper some dairy-free white chocolate, then dunk the bulb of frosting into the white chocolate and place aside to set.
Step 6- Optional: Paint the white chocolate with edible glitter/paints.
I also made some clock faces using my vegan royal icing.
Serve these festive cupcakes 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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