VEGAN SNICKERDOODLE CUPCAKES RECIPE BY TASTY
Here's what you need: all purpose flour, brown sugar, white sugar, cinnamon, baking soda, salt, cold water, vegetable oil, vanilla extract, apple cider vinegar, powdered sugar, vegan butter, vegetable shortening, vanilla extract, nondairy milk, white sugar, cinnamon
Provided by Alexa Wright
Yield 12 servings
Number Of Ingredients 17
Steps:
- Preheat oven to 375°F (190°C). Line a cupcake pan with 12 liners.
- In a large bowl combine all the dry ingredients. Whisk together until well combined.
- In a medium bowl combine the wet ingredients. Mix well.
- Add the wet ingredients to the dry ingredients. Using a spatula mix everything together until just combined. No need to worry about lumps so don't over mix!
- Divide batter evenly between the liners. Bake for 18-20 minutes until the center cupcakes are golden and a toothpick comes out clean.
- Remove cupcakes from pan and refrigerate until completely cool.
- While cooling, make the frosting! Combine the powdered sugar, vegan butter, vegetable shortening and vanilla extract using a stand or hand mixer. Add in non-dairy milk one tablespoon at a time until you achieve the desired consistency.
- In a small bowl mix together sugar and cinnamon.
- Once the cupcakes are cool, frost, and sprinkle the cinnamon sugar on the cupcakes.
- Enjoy!
Nutrition Facts : Calories 443 calories, Carbohydrate 45 grams, Fat 29 grams, Fiber 0 grams, Protein 1 gram, Sugar 35 grams
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