Almond Infused Cupcakes with Rosemary-Orange Buttercream
Yield:
12 cupcakes
Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Fluffy, vegan cupcakes with a hint of almond, topped with a decadent vegan buttercream frosting infused with fresh rosemary and orange.
Ingredients
Cupcakes
- 1 Tablespoon apple cider vinegar
- 1 1/2 cups almond milk (you can use any non-dairy milk except oat milk)
- 2 cups flour
- 1 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup coconut oil
- 1 teaspoon almond extract
- 1/2 teaspoon vanilla extract
Rosemary-Orange Buttercream Frosting
- zest from 2 clementines or 1 orange, plus 1 teaspoon extra for decorating.
- 1 teaspoon minced fresh rosemary leaves
- 1/3 cup vegan butter (I use Myokos. Earth Balance works well, too, and will help frosting hold its shape longer at room temperature)
- 3 Tablespoons non-dairy milk (I use almond)
- 1 teaspoon almond extract
- 1/2 teaspoon vanilla
- juice from 1 clementine or half an orange (about 1/4 cup)
- 3 Cups sifted powdered sugar
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Grease a 12-cup muffin tin or use paper liners.
- Combine apple cider vinegar and almond milk in small bowl and set aside to curdle for 3-5 minutes.
- In a large bowl, mix together flour, sugar, baking powder, baking soda and salt.
- If your coconut oil is solid, heat it in the microwave until it liquifies (about 30 seconds on high). In a separate bowl, whisk together coconut oil, curdled almond milk, almond extract and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until combined.
- Divide batter evenly among the prepared baking cups.
- Bake 15-20 minutes, until light golden brown and tops spring back with slight pressure.
- Cool completely on wire rack before frosting.
Rosemary-Orange Buttercream: - Place all ingredients except powdered sugar in large bowl or bowl of a stand mixer. Stir/mix just until ingredients are combined.
- Gradually add in powdered sugar, beating well after each addition until frosting is close to the desired thickness. Depending on how thick you want your frosting to be, you may need to add more powdered sugar, but please bear in mind that this frosting will firm up even more after being refrigerated. (It will hold its shape for several hours at room temperature if refrigerated first. Using Earth Balance will lengthen this time.)
- Pipe or spread frosting on completely cooled cupcakes. Sprinkle top of each with orange zest. Store in refrigerator.
Cupcakes:
Notes
Store in an iartight container in the refirgerator for up to 3 days.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 414Total Fat: 15gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 14mgSodium: 279mgCarbohydrates: 69gFiber: 1gSugar: 50gProtein: 3g
Nutrition information is believed to be accurate but is not guaranteed.
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