Alistaire’s birthday was last weekend and much to Walker’s complaining, baby picked out cupcakes for his treat. Walker can be patient and wait till next month for his birthday cake choice! Alistaire turned 3 this year 🙂
Vanilla Bean Cupcakes
- 1 cup unsweetened coconut milk beverage
- 1½ tsp apple cider vinegar
- 1¾ cups all-purpose flour
- 2 Tbsp cornstarch
- ¾ tsp baking powder
- ½ tsp baking soda
- ½ tsp fine sea salt
- 1/3 cup sunflower or safflower oil
- ¾ cup granulated sugar
- 1 Tbsp pure vanilla extract
- 1 vanilla bean, scraped
Preheat the oven to 350° and line a 12 cup muffin tin with premium liners.
Stir the vinegar into the coconut milk and let sit for 5 minutes.
In a large mixing bowl sift the dry ingredients together.
In a medium mixing bowl whisk the coconut milk mixture, oil, sugar and both vanilla together till smooth. Pour on top of the dry ingredients, whisk till combined.
Divide evenly between the prepared cupcake liners (use a disher for best results).
Bake for 20 minutes or a toothpick comes out clean – be careful they do not over bake, they will have a light color on top. Let cool for a few minutes, then transfer to a cooling rack.
The frosting recipe I adapted from Baking with Kids, on pages 152-154. I liked that it is nowhere as sweet as most frosting. It also doesn’t make a lot, it is designed to lightly frost the cupcakes, rather than piled on. And that is OK!
Vanilla Buttercream Frosting
- 1 stick Earth Balance Buttery Stick or 1 stick butter, room temperature
- 1½ cups powdered sugar
- 2 tsp unsweetened coconut milk beverage
- ½ tsp pure vanilla extract
- Pinch of fine sea salt
In a mixing bowl, beat butter until smooth with a hand mixer. Slowly add in powdered sugar, beating in till smooth. Add in milk, vanilla, and salt, beating smooth.
Frost cupcakes as desired, adding sprinkles on top if desired. Let set up, then loosely cover cupcakes.
Frost 12 cupcakes.
FTC Disclaimer: We received a review copy of Baking With Kids.