Vegan Vanilla Cream Cupcake

These delicious cupcakes without dairy and eggs are easy to cooking. Use soy or almond milk, which stored in the refrigerator instead of products with unlimited shelf life storage. They will have fewer additives, which can greatly affect texture and taste of prepared cupcakes. Nutrition value of one serving: (one 2 cupcakes total) Calories 450, total fat 17 g, saturated fat g., proteins 3 g., carbohydrates 74 g., fiber g., cholesterol mg., натрий мг., сахар г. Time: 45 мин.Difficulty: easy. Quantity: 12 cupcakes. Recipes used. volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Cake

• 2.25 Art. premium flour
• 1 tbsp. granulated sugar
• 1.5 tsp baking powder
• 1/2 tsp soda
• 1/2 tsp salt
• 1.5 tbsp. unsweetened vanilla almond milk (with a little storage period)
• 1/2 tbsp. brown sugar
• 1/2 tbsp. vegetable oil
• 2 tsp vanilla extract

Cream

• 1/2 tbsp. vegan margarine
• 3 tbsp. powdered sugar
• 2 tbsp. l chilled almond milk
• 1/2 tsp vanilla extract

Recipes with similar ingredients: premium flour, almond milk, vanilla extract, brown sugar, icing sugar

Recipe preparation:

1. Preheat the oven to 170 ° C. Cover with paper tartlets 12 cupcake pan, drizzle with non-stick culinary spray.
2. For the test. In a medium bowl, combine the flour, sugar sand, baking powder, soda and salt. In another medium capacity, mix almond milk, brown sugar, vegetable oil and vanilla. Add the milk mass to the flour and mix gently to connect everything (lumps may remain). Divide the dough by molds.
3. Bake muffins for 20-22 minutes. until golden brown until they will not spring when pressed, and the toothpick after piercing in the center will not be dry. Cool for a few minutes in form, then transfer to a wire rack for complete cooling.
4. For the cream. In a bowl of a stationary mixer with with a whisk (or in a large bowl with a hand mixer) on moderately whisk margarine at high speed for about 1 min. to uniformity. Add icing sugar, almond milk and vanilla, whisk about 1 min at low speed until smooth cream.
5. Cover the cupcakes with cream and decorate as desired.