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Does vegan baking still have a stigma of being bland, dry, and boring? We hope not.
Yields 12.
Ingredients:
- 1½ cups unbleached all purpose flour or spelt flour
- 1 tsp baking soda
- ½ tsp salt
- 1 cup sugar
- ¾ cup unsweetened non-dairy milk (soy, almond, or rice)
- ½ cup canola oil
- 2 tbsp vinegar (white or apple cider vinegar)
- 1 tbsp vanilla extract
- colorful frosting (recipes below)
Vegan Icing Base
- 1 cup vegan butter, Earth Balance
- 3 cups powdered sugar
- 1 tbsp soy milk (not necessary for the yellow or red coloring)
Red Food Coloring
- 1 beet, quartered
- 3 cups water
Yellow Food Coloring
- ½ cup mango puree
- 1 tsp turmeric powder
Green Food Coloring
- 2 tsp culinary matcha powder
Purple Food Coloring
- ¼ cup frozen blueberries
Directions:
- Preheat oven to 350°. Line a cupcake pan with liners.
- In a large bowl, whisk together the flour, baking soda, and salt.
- In another bowl, whisk together the sugar, non-dairy milk, oil, vinegar, and vanilla.
- Pour the wet into the dry, and mix. Be careful not to over mix it.
- Fill the cupcake liners with the batter, two-thirds full.
- Bake for 18-20 minutes.
- Do the toothpick test: Stick toothpick in the center of a cupcake. If it comes out dry and clean or with a few crumbs they are done. Allow the cupcakes to cool at least 30 minutes before icing them.
-
Vegan Icing Base
- Place the vegan butter and soy milk (or liquid coloring) in a large mixing bowl.
- Use a hand mixer to cream the “butter” until smooth.
- Slowly add in the powdered sugar, and beat until smooth.
Red Food Coloring- Bring water to a boil, and add the beet.
- Cook covered for 30 minutes on medium heat, until the beet is tender.
- Remove the lid and the beets. Continue to cook for another 20 minutes on medium-low to reduce the liquid––which will thicken the liquid and concentrate the color.
- Set aside to cool.
- Stir the cool food coloring into the icing––start with 1 tsp–– until your desired color is reached.
Yellow Food Coloring- Blend the mango puree and turmeric until smooth.
- Stir or whisk into the icing base.
Green Food Coloring- Whisk matcha into the icing.
Purple Food Coloring- Thaw blueberries on the counter, stove-top, or microwave.
- Strain the blueberries through a sieve.
- If the liquid is warm, allow it to cool in the fridge.
- Stir the cool food coloring into the icing––start with 1 tsp–– until your desired color is reached.
Recipe created by Jenne for sweetpotatosoul.com | https://www.food.com/cooking/recipe-ideas/a21085670/brussels-sprouts-salad-recipe/
Photo by Jenne.
