Ingredients
Scale
Cupcakes:
- 1 cup dairy-free milk (room temp)
- 1 tablespoon apple cider vinegar or white vinegar
- 1 ¾ cups plain flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1 teaspoon vanilla
- 1/3 cup oil
- ¾ cup sugar
- pinch of salt
- 1/2 cup sprinkles
Buttercream:
- ½ cup dairy-free butter
- 3–4 cups powdered sugar
- 1 teaspoon vanilla
- 1 tablespoon dairy-free milk
- pinch of salt to taste
Instructions
- Preheat oven to 350 degrees and line a muffin tin with 8 cupcake liners.
- In a small bowl combine white vinegar and dairy-free milk. Set aside.
- In a medium bowl, sift flour, baking powder and bicarbonate of soda, and set aside.
- In another bowl beat the oil, sugar and vanilla until combined. Slowly add dry ingredients, alternating with the milk until cupcake batter comes together, scraping down the sides of the bowl as necessary. Fold in the sprinkles, saving a few for the tops.
- Spoon the mixture into the cupcake holders filling ¾ full. Please in the oven and bake for 18 minutes or until lightly springy to touch. Allow to cool completely before frosting.
- Make the buttercream. Using a hand mixer or a stand mixer with the paddle attachment fitted, beat dairy-free spread for 1-2 minutes until creamy. Add in 3 cups of powdered sugar and beat on medium until combined. As mixture thickens, add in vanilla and dairy-free milk. If frosting is too thin, add in an extra ½-1 cup of icing sugar until it reaches the right consistency. Add pinch of salt to taste if frosting is too sweet. Pipe the frosting onto the cupcakes and garnish with sprinkles.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Grilled Peaches
- Cuisine: Dessert
Nutrition
- Serving Size: 1