Vegan Mayo Cupcakes with Halloween Buttercream
Ingredients
- 300g soft brown sugar
- 300ml soya milk
- 180g It's Only Plant-Based Mayo
- 150g plain flour
- 100g ground almonds
- 60g cocoa powder
- 4 tsp baking powder
- 1 tbsp vanilla extract
- 1 tsp salt
For the frosting
- 750g icing sugar
- 225g vegan butter block (not spread)
- 1 tbsp vanilla extract
- 2 tbsp soya milk
- Gel food coloring (optional)
- Halloween-themed sprinkles
Preparation
In a bowl, mix together the soya milk, It's Only Plant-Based Mayo, soft brown sugar, and vanilla extract.
In a separate large bowl, combine the plain flour, ground almonds, cocoa powder, baking powder, and salt.
Pour the milk mixture into the dry ingredients and mix well until thoroughly combined.
Fill cupcake cases about 3/4 full with the batter.
Bake the cupcakes at 180°C for 17 minutes or until a skewer inserted in the middle comes out clean.
Transfer the cupcakes to wire racks and let them cool completely.
In a food mixer, beat together the icing sugar and vegan butter block until well combined.
Add the vanilla extract and soya milk, then increase the speed and beat until the frosting becomes light and fluffy.
Optionally, add gel food coloring to achieve desired Halloween colors.
Pipe the frosting onto the cooled cupcakes, and immediately decorate with Halloween-themed sprinkles.
Enjoy your delicious Vegan Mayo Cupcakes with Halloween Buttercream!