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Hello everybody! I am what they call a late-night baker. I can get the urge to bake something late at night, and then I simply have to do it. Last night, I started baking, out of sheer stress about the election (ahAha), and although the situation was stressful, these cupcakes came out too great not to share, so here we go.
For the cupcakes, you’ll need (makes 8-10 cupcakes): 3 deciliters of oat milk, 5 tablespoons of lemon juice, 2 tablespoons of apple cider vinegar, 2 tablespoons of apple sauce, 2 tablespoons of vegetable oil 2 deciliters of flour, 1 deciliter of sugar, 1 teaspoon of vanilla extract, chocolate chips (optional)
1. Preheat the oven to 180 degrees C. 2. Mix the oat milk with the lemon juice and the apple cider vinegar and let it rest for 2-3 minutes. It should start to clump up, you want that. 3. Then add your oil, vanilla, and apple sauce, and sugar and mix until well-combined. 4. Add flour and chocolate chips and mix again. 5. Pour into cupcake forms and bake for about 10-12 minutes or until golden brown around the edges. 6. Let them cool down completely before adding the frosting.
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For the frosting, you’ll need: 2 deciliters of room temperature vegan butter, 4-5 deciliters of powdered sugar, half a deciliter of raspberries
1. Smash the raspberries and separate the seeds from the juice/pulp. I used a tiny sieve. 2. Add the vegan butter and the powdered sugar to a bowl and whisk until well-combined The frosting should stiffen, if not, then add more powdered sugar. 3. Now add your raspberries and whisk again. 4. Place the frosting in the fridge to cool down, or until the cupcakes are completely cold. When the frosting is cold it is easier to work with. 5. Take a piping bag (you can find reusable ones) and fill it halfway up with frosting. You can also simply use a knife or a spoon if you don’t have a piping bag. 6. Serve the cupcakes instantly, or refrigerate them until serving.
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