Vegan Christmas Cupcakes

Making cupcakes is so much fun because they are so versatile.  Here is a fun Christmas version.  Even candied monkeys work well when they are surrounded by red and green sugar sprinkles.  Invest in a cupcake holder and these will last in the freezer for several weeks – that is if people will stay out of them 🙂


1 Tbsp apple cider vinegar
1 ½ cup almond milk, unsweetened or (your choice of milk)
2 cups white spelt flour, (or your choice of flour)
1 cup white sugar
2 tsp baking powder
½ tsp baking soda
½ tsp salt
½ cup canola oil
1 ¼ tsp of pure vanilla extract
Christmas Sugar Sprinkle
Preheat oven to 350 degrees.  Line two-12-cup muffin pans with muffin cups.
Combine the 1 1/2 cup almond milk and vinegar into a 2-cup measuring cup and whisk together.  Let sit 5 minutes until curdled (little bubbles will appear on top).  
In large bowl whisk together the flour, sugar, baking powder, baking soda and salt.
In a separate bowl whisk together the almond milk mixture, canola oil and vanilla.  
Pour the wet ingredients into the dry mixture and mix well.
Spoon the batter a little more than halfway into prepared cups.  (Do not overfill)  Lightly bang pan against counter to even out batter.
Bake in the preheated oven until a toothpick inserted in the middle comes back clean, approximately 15-20 minutes.
Cool in pan on a cooling rack. 
Make frosting below.
When cool – Top with frosting and sprinkles.
Vegan Frosting
1/3 cup  Earth Balance or Butter, softened
4 cups  Powdered Sugar
2-3 Tbsp  Almond Breeze or Milk
1 tsp  Pure Vanilla
In large bowl, cream Earth Balance or butter.  Add remaining ingredients.  Beat until frosting is smooth and desired consistency. 
NOTE:  This recipe can be made using flour, butter, or milk of choice.