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Ingredients
¼ cup of vegan cream
½ cup of vegan butter
½ cup melted marshmallows
2 tsp of vanilla extract
4 cups of powdered sugar
1 ½ cups of all-purpose flour
½ cup of white granulated sugar
½ cup light brown sugar
1 tsp baking soda
½ tsp of salt
1 cup of NutriSoy Fresh Soya Milk with Reduced Sugar
2 tsp of vanilla extract
1/3 cup of canola oil
3 tbsp applesauce
1 tbsp vinegar
Preparation
- Whisk 1/4 cup of vegan cream, 1/2 cup of vegan butter, and 1/2 cup of melted marshmallows until mostly smooth.
- Cream in 2 tsps of vanilla extract and add 4 cups of powdered sugar, one cup at a time. Once all the sugar is added, whisk on high speed for two minutes.
- Preheat the oven to 180°C and line a cupcake tray with cupcake liners, then set it aside.
- Sift 1 1/2 cups of all-purpose flour, 1/2 cup of unsweetened cocoa powder into a mixing bowl before adding 1/2 cup of white granulated sugar, 1/2 cup light brown sugar, 1 tsp of baking soda and 1/2 tsp of salt. Mix dry ingredients together.
- Add 1 cup of NutriSoy Fresh Soya Milk with Reduced Sugar, 2 tsps of vanilla extract, 1/3 cup of canola oil, 3 tbsps of applesauce and 1 tbsp of vinegar. Use a hand whisk to mix till there are no lumps.
- Divide the batter evenly between the cupcake liners and place it into the oven to bake for 20-25 minutes, or until a toothpick inserted into the center of the cupcake comes out clean.
- Let it cool for a few minutes and remove the cupcakes from the cupcake tray, then transfer it to a wire cooling rack to cool.
- When your cupcakes are completely cooled, pipe on the frosting, give it a quick torch and you are ready to serve!
3 years ago