Vegan Cupcakes
Simple basic recipe for vegan cupcakes with frosting - without eggs, butter and milk, but with lots of flavor!
These cupcakes are proof that vegan baking can also unfold depth and warmth - without compromising on the balance of acidity, sweetness and texture. The combination of natural sweeteners and fermented ingredients creates a base that is both familiar and satisfying in Italian and international contexts. They are simple, but not cheap, because they demand respect for the quality of the ingredients and the patience to combine them correctly. For anyone who combines taste and sustainability, this recipe is a safe choice.
Instructions
- 1
Preheat oven to 175 degrees Celsius (top and bottom heat). Line a muffin tin with paper or silicone liners.
- 2
Briefly beat sugar and oil until creamy. Stir in vegan milk, vinegar and vanilla paste.
- 3
Mix flour, pudding powder, baking soda and baking powder in a second bowl. Stir or fold the dry ingredients into the wet ingredients as briefly as possible.
- 4
Distribute the dough onto the approx. 12 molds; they should be filled to about 2/3. Bake the cupcakes for 17-20 minutes. Let cool completely.
- 5
For the frosting, beat the medium-soft vegan butter until creamy for about 1 minute. Stir in the sifted powdered sugar and vanilla. Beat again for about 1 minute.
- 6
Now stir in the vegan cream cheese, one tablespoon at a time. If the frosting is too soft, refrigerate for about 20 minutes. Pipe onto the cupcakes with a piping bag.
Ago's Notes
- Adjust salt to taste, depending on the salt content of the preserves.
Let the cupcakes rest until the light texture and harmonious taste fully develop - they are a testament to how balanced delicate and creative can become. Enjoy the moment when you indulge in the results of your care.
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