Rich, moist and spongey vegan blue velvet cupcakes topped with a delicious blue velvet frosting. Simple and easy to make, and delicious to eat!

For the Blue Velvet Cupcakes:
2 cups (250g) All Purpose Flour
1 cup (200g) White Sugar
1 tsp Baking Soda
1/2 tsp Salt
1 Tbsp Cocoa Powder (unsweetened)
1 cup (240ml) Vegan Homemade Buttermilk
2 tsp Vanilla Extract
1/3 cup (80ml) Olive Oil (or other vegetable oil)
1 Tbsp White Vinegar (or apple cider vinegar)
2 Tbsp (28ml Bottle) Blue Food Coloring
For the Blue Velvet Frosting:
3 cups (375g) Powdered Sugar (Icing Sugar)
1/3 cup (75g) Vegan Butter
1 Tbsp Soy Milk (or other non-dairy milk)
1 tsp Vanilla Extract
1 Tbsp Cocoa Powder
1 Tbsp Blue Food Coloring

Preheat the oven to 350°F (180°C).
Sift the flour into a mixing bowl and then add the sugar, baking soda, salt and cocoa powder and mix.
Prepare your buttermilk by squeezing half a lemon into a measuring jug and then adding soy milk (or other non-dairy milk) up to the 1 cup line. Allow to sit for a minute to curdle.

next instruction : www.lovingitvegan.com

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