Vegan Neapolitan Cupcakes
Ingredients
- 1 cup non-dairy milk
- 1 tbsp apple cider vinegar
- 1/2 cup vegetable oil
- 1 tbsp vanilla extract
- 3/4 cup sugar of choice
- 1.5 cup all purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/4 cup cocoa powder
- a pinch of salt
- makes 12 cupcakes.
- 1/3 cup vegan butter
- 1 tsp vanilla extract
- 3 cups powdered sugar
- 2 tbsp raspberry or strawberry jam
Preparation
N a large bowl, mix all wet ingredients
In a separate bowl, sift together all dry ingredients EXCEPT for the cocoa powder
Add dry ingredients to wet and mix until smooth
Pour half of the mixture into new bowl and mix in cocoa powder to make the chocolate batter
Line a 12 cup muffin pan
Fill each cup with 2 tbsp of the chocolate mixture followed by layering the cups with another 2 tbsp of the vanilla mixture (the cups should be 2/3 full)
Bake in a preheated oven at 350 degrees F for 20-22 minutes or until tooth pick comes out clean
Let cool completely and frost
Whip all ingredients together on high speed using a hand or stand mixer until fluffy
