Vegan Candy Cane Cupcakes

Preparation instruction for vegan candy cane cupcakes


Preheat oven to 350°
Sift flour, baking powder and salt. Set aside.
Cream together butter and sugar. Add soymilk and vanilla. Mix.
Gradually add dry ingredients while mixing.
Divide the batter between 6 muffin tins prepared with paper liners.
Bake 20-22 minutes or until a toothpick can be inserted and removed clean.
Transfer to rack and cool completely before frosting.


In a stand mixer fitted with the whisk attachment, whip the butter for 30 seconds.
Add the powdered sugar 1/2 cup at a time. Scrape the sides in between each addition and start mixing slow then increase to medium/high. Mix for 30 seconds between each sugar addition.Stop and scrape down sides.
Add soy milk and peppermint oil.
Mix on medium/high speed for 3-4 minutes. Frosting will be light in color and fluffy.
Chill in the refrigerator for 5 minutes before frosting cupcakes.
Pipe frosting onto cooled cupcakes and top with crushed candy canes.

This recipe was adapted from a recipe by Wonky Wonderful. Photo Courtesy of Tawest64 and was modified from this original

Similar Posts