BUTTERBEER CUPCAKES (VEGAN)
Make and share this Butterbeer Cupcakes (Vegan) recipe from Food.com.
Provided by Wendelina
Categories Dessert
Time 35m
Yield 12 cupcakes
Number Of Ingredients 11
Steps:
- Whisk together milk and apple cider vinegar and set aside for a few minutes, to give the milk time to curdle.
- Preheat oven to 325 degrees and line the cupcake tins.
- Sift together the dry ingredients and set aside.
- Combine all your wet ingredients, including the milk mixture, and mix well.
- Add dry ingredients to the wet ingredients, bit by bit, mixing until no lumps remain.
- Fill cupcake liners 2/3 of the way full.
- Bake cupcakes for 20-22 minutes.
- Butterscotch Frosting:.
- 1/2 cups margarine (or butter for non vegan recipe).
- 1/4 cups cream cheese substitute (or cream cheese for non vegan recipe).
- 1/2 cup butterscotch syrup.
- 1 tbsp butter flavor.
- 4-5 cups powdered sugar.
- splash of cream soda.
- Cream together butter and butterscotch.
- Add in the cream cheese, vanilla and cream soda and cream together. Add the powdered sugar in batches until the frosting reaches your desired consistency.
- putting the frosting in the fridge for 30-60 minutes will help the piping process.
- pipe frosting onto completely cooled cupcakes.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
md mosa
[email protected]I love how easy these cupcakes are to make. I can always count on them to turn out perfect.
Kathryn
[email protected]These cupcakes are a bit too sweet for my taste, but they're still pretty good.
Ch Mustafa Ranjha
[email protected]I'm so glad I tried this recipe. These cupcakes are now my go-to dessert for parties.
Erum Niaz
[email protected]These cupcakes are the perfect treat for a special occasion. They're so rich and decadent.
Shakib Ahmmed
[email protected]I love the flavor of these cupcakes, but I wish the frosting was a bit creamier.
Lidsy Ibarra
[email protected]I'm not sure what I did wrong, but my cupcakes turned out really dry. Maybe I overbaked them.
Iqrash Memon
[email protected]These cupcakes are a bit too sweet for my taste, but my kids loved them.
Bangla_waz_371
[email protected]I made these cupcakes for my friend's birthday and she loved them! They're so moist and fluffy.
Awais Empire
[email protected]I wasn't a fan of these cupcakes. The frosting was too thick and the cupcakes were a bit dry.
rayyan azhar
[email protected]These cupcakes are delicious! The frosting is a bit too sweet for my taste, but I still enjoyed them.
Innocence Mlamuli
[email protected]I'm so glad I found this recipe. My kids love these cupcakes and they're so much healthier than the store-bought kind.
Sehar Collection
[email protected]These cupcakes are a great way to use up leftover butterscotch sauce. They're also perfect for a party or potluck.
Ogunbiyi Basit
[email protected]I love how easy these cupcakes are to make. I was able to whip them up in no time.
Malik Hamza
[email protected]These cupcakes are amazing! I followed the recipe exactly and they turned out perfect. The frosting is especially delicious.
Jessica Vargas
[email protected]I'm not vegan, but I loved these cupcakes! They were so light and fluffy, and the frosting was rich and creamy. I would never have guessed they were vegan.
Azam Blooch
[email protected]These cupcakes were a hit at my party! They were so moist and flavorful, and the frosting was the perfect touch of sweetness. I will definitely be making these again.