Baby Shower Cupcakes (Vegan Friendly) Recipe

Name: Baby Shower Cupcakes (Vegan Friendly)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups soymilk; 1 teaspoon apple cider vinegar; 1 1/4 cups plain flour; 2 tablespoons cornflour; 3/4 teaspoon baking powder; 1/2 teaspoon baking soda; 3/4 teaspoon salt; 1/3 cup canola oil; 3/4 cup sugar; 6 teaspoons vanilla essence (or extract); 1/4 teaspoon almond essence; 1/2 cup Copha (melted); 6 cups icing sugar (sifted); red food coloring; blue food coloring

Servings: persons

1 1/2 cups soymilk
1 teaspoon apple cider vinegar
1 1/4 cups plain flour
2 tablespoons cornflour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1/3 cup canola oil
3/4 cup sugar
6 teaspoons vanilla essence (or extract)
1/4 teaspoon almond essence
1/2 cup Copha (melted)
6 cups icing sugar (sifted)
red food coloring
blue food coloring

1
For Cupcakes:.
2
Preheat oven to 180C and line muffin pan with paper liners.
3
Whisk 1 cup soy milk and the vinegar together and let sit a few minutes until curdled.
4
Beat together the soy milk mixture, oil, sugar, 2 tsp vanilla and the almond essence in a large bowl. Sift in the flour, cornstarch, baking powder, baking soda and 1/4 tsp salt and mix until no large lumps remain.
5
Fill cupcake liners two-thirds of the way and bake for 20 to 22 minutes till done. Transfer to a cooling rack and cool completely before frosting.
6
FOR THE FROSTING.
7
In a bowl mix melted Copha, remaning salt, remaining vanilla, and about 1/3 of the icing sugar.
8
Add remaining soy milk and remaining icing sugar alternately. Mix until smooth and creamy.
9
Divide frosting into 3 bowls. Make one pink, one blue (desired shade) and leave one white.
10
When Cupcakes are cooled use a piping bag to frost 6 cakes pink, 6 blue and use white icing for question marks.

1263

kcal

Calories

Fat

258

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 1/2 cups soymilk, 1 teaspoon apple cider vinegar, 1 1/4 cups plain flour, 2 tablespoons cornflour, and more.

Yes, Baby Shower Cupcakes (Vegan Friendly) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Baby Shower Cupcakes (Vegan Friendly)

How did you like this recipe?

Frequently Asked Questions