Vegan Santa Hat Cupcakes
Servings: 36
Calories: 93kcal
Chrstmassy Vegan Santa Hat cupcakes are a fun and healthy way to satisfy your sweet tooth during the holidays.
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Ingredients
For the cupcakes:
- 8 fl oz almond milk
- 1 teaspoon vinegar
- 5 oz sugar
- 3 fl oz light extra virgin olive oil or vegetable oil
- 1 -½ teaspoon vanilla extract
- 4 oz all purpose flour use rice flour for gluten-free version
- 1- ½ oz Dutch cocoa powder
- ¾ teaspoon bicarbonate of soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 36 strawberries steam cut off
For the frosting:
- 1 cup vegan butter very cold
- 1 -½ confectioner's sugar
- ½ teaspoon vanilla extract
Instructions
- In a large bowl whisk together almond milk, sugar, oil and vanilla. Whisk until foamy.
- In a separate bowl combine the remaining dry ingredients.
- Gradually pour the wet mixture into the dry one, while mixing. Whisk until all ingredients are combined and you have a rich creamy texture.
- Pour the mixture into a cupcake pan lined with paper liners, filling ¾ of each.
- Bake in a preheated oven to 350F/175C until a toothpick inserted in the center of the cupcakes comes out clean, about 13 mins.
- While the cupcakes are baking, make the frosting.
- In a large bowl beat together butter and half the sugar, until smooth. Continue beating, gradually adding the remaining sugar and vanilla extract, until you have a rich fluffy texture.
- Transfer into a piping bag and refrigerate until ready to use.
- When the cupcakes are done, allow to cool. Top each one with the frosting, sit a strawberry in the middle and top with a tiny pinch of frosting for making the Santa hat.
- Serve immediately or store in an air-tight container and refrigerate until ready to serve.
Notes
Nutrition
Calories: 93kcal | Carbohydrates: 8g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Sodium: 94mg | Potassium: 42mg | Fiber: 1g | Sugar: 5g | Vitamin A: 241IU | Vitamin C: 7mg | Calcium: 15mg | Iron: 0.4mg