Easter sparked a vanilla cupcake creation and Mini Eggs added the perfect finishing touch.
Ingredients
2 Cups All Purpose Flour
1 Tsp. Baking Soda
1 Tsp. Baking Powder
1 Cup White Sugar
1/2 Cup Coconut Sugar (or more white sugar)
1/4 Cup Greek Yogurt
1 Cup Unsweetened Almond Milk mix with 1 Tbsp Lemon Juice (sub with buttermilk)
3/4 Cup Coconut Oil, melted
1 Tbsp Vanilla Extract
2 Eggs, beaten
Sprinkles (or mini eggs)
Directions
Preheat oven to 350 and line cupcake pan with papers.
Mix your almond milk with lemon juice and set aside for 5 min. You can use regular milk as well or sub the entire mixture with buttermilk.
In a medium sized bowl, mix together flour, baking soda and baking powder.
In a separate large bowl, whisk together sugar, Greek yogurt, coconut oil, vanilla extract, eggs and your almond milk mixture.
Pour the dry ingredients into your wet ingredients and stir until fully combined.
Eventually distribute the batter to 3/4 full. This should make approximately 20-22 cupcakes.
Bake for 20-25 minutes until toothpick comes out clean.
Vanilla Cream Cheese Icing
1/4 Cup Salted Butter, slightly softened
1/2 Cup Cream Cheese
3 Cups Icing Sugar
1 Tsp Vanilla
1/8 Cup Milk
In a stand or hand mixer, beat the butter and cream cheese until smooth. Add in the icing sugar 1/2-1 cup at a time. Add the vanilla and milk and beat again until fully combined.
You can make the icing a day before and keep covered in fridge. Let stand on your counter for 10 minutes before using, give it a good stir and use as desired.
This amount will ice 12-24 cupcakes if using a knife method, or 7 -10 if using a piping method.
Double recipe if needed.
Sprinkle with your favourite toppings (I used crushed mini eggs as sprinkles).
Happy Easter Everyone :)