Monday , 15 July 2024
Home Nutritional Insights Vegan Buttermilk Oat Cupcakes With Strawberry Buttercream Frosting
Nutritional InsightsRecipes

Vegan Buttermilk Oat Cupcakes With Strawberry Buttercream Frosting



Looking for a foolproof party recipe? Try these strawberry frosting-topped oat cupcakes from the Orchids + Sweet Tea: Plant-Forward Recipes with Jamaican Flavor & Southern Charm cookbook. 

What you need:

For the cupcakes:
1 cup vegan milk
1 tablespoon lemon juice
2 tablespoons ground flaxseed
6 tablespoons water
1 cup flour
1 cup rolled oats
¾ cup sugar
1½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
⅓ cup vegan butter, melted
Unsweetened almond milk, if needed 

For the buttercream frosting:
½ cup vegan butter, room temperature
4 cups powdered sugar, sifted and divided
2 tablespoons strawberry preserves 
1 tablespoon unsweetened almond milk
1 teaspoon vanilla extract
¼ teaspoon salt

12 strawberry halves or slices, for topping

What you do:

  1. For the cupcakes, preheat oven to 350 degrees. Line a muffin pan with cupcake liners.
  2. In a small bowl, combine milk and lemon juice and set aside. In another small bowl, combine flaxseed and water and set aside. 
  3. In a large bowl, whisk flour, oats, sugar, baking powder, baking soda, salt, and cinnamon until combined. Add milk mixture, flaxseed mixture, and melted butter, and use a hand mixer on high speed to beat until just combined. If batter is too thick, add almond milk 1 tablespoon at a time until batter is pourable.
  4. Into prepared muffin pan, pour batter until about two-thirds full. Place in oven and bake 15 to 20 minutes, or until a knife inserted in center comes out clean. Remove cupcakes from oven and let cool completely in pan.
  5. For the buttercream, in a stand mixer fitted with paddle attachment, beat butter on high speed until smooth and creamy, about 2 minutes. Turn mixer to low and add half of powdered sugar, strawberry preserves, almond milk, and vanilla extract. Continue mixing until combined. Add remaining powdered sugar and salt, increase speed to high, and beat until combined. 
  6. Remove cooled cupcakes from pan and frost with buttercream. Top each with a strawberry half or slice.
For more recipes like this, check out:

Here at VegNews, we live and breathe the vegan lifestyle, and only recommend products we feel make our lives amazing. Occasionally, articles may include shopping links where we might earn a small commission. In no way does this effect the editorial integrity of VegNews.





Source link

Related Articles

Nutritional InsightsRecipes

Vegan Chickpea Omelet With Curried Sweet Potato and Spinach

Chickpea flour provides healthy plant protein in this scrumptious omelet from the...

Nutritional InsightsRecipes

Vegan Rainbow Mandarin Warm Noodle Salad

A miso-chili-garlic marinade gives each bite of tender, seared tofu in this...

Nutritional InsightsRecipes

Vegan Pepita-Chile Seed Dipping Sauce (Tzirita)

Though morita chile seeds can be a bit tough to get your...

Nutritional InsightsRecipes

Vegan Indoor S’mores Bars With Toasted Marshmallow Topping

Start with a thick graham cracker crust, add a super gooey chocolate...