CUPCAKES
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3/4 stick or 6 tbsp of plant based butter (room temperature)(I prefer Earth's Balance or Becel Unsalted Plant Based Sticks)
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3/4 cup of granulated sugar
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1/2 cup of unsweetened apple sauce
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1 tbsp of vanilla extract
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1 and 1/4 cup of gluten free all purpose flour (I prefer Bob Red Mill's All Purpose Gluten Free Baking Flour or Pillsbury Gluten Free Flour)
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1 and 3/4 tsp of gluten free baking powder
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1/4 tsp of salt
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1 cup of dairy free milk (almond, cashew, oat, coconut)
FROSTING
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3/4 cup of plant based butter (room temperature)
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1 tbsp of vanilla extract
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1/4 tsp of salt
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4 cups of confectioners sugar
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3 tbsp of dairy free milk (almond, cashew, oat, coconut)
Serves: 12
Prep Time: 10min
Cook Time: 25min
GLUTEN
FREE
VEGAN
Preheat oven to 350°F. Line a 12 cup muffin tin. .
In a large bowl, beat butter until it is smooth then add the sugar and cream together. Add apple sauce, vanilla and beat until combined.
Add the gluten free flour, baking powder and salt and mix until combined. Add milk and mix on medium for a couple minutes until smooth and consistent. Feel free to use food colouring in the batter to give it some fun colours! Add sprinkles and stir to incorporate.
Scoop batter into the muffin tin liners and bake for 25 minutes or until set and a toothpick is clean when inserted and removed.
Allow cupcakes to cool for a few minutes in the cupcake tin before removing to a rack to cool completely before frosting.
While cupcakes cool, make the frosting. Whip the butter with an electric mixer until creamed. Add vanilla and combine. Add the confectioners sugar, 1 cup at a time, and mix to combined before continuing with the next.
Add the milk to the frosting mix until smooth and spreadable. Feel free to use food colouring in the frosting to give it some fun colours! Frost as you like and add extra sprinkles or other toppings if desired.
Serve right away or store for up to 3 days in an air tight container in room temperature.
