Plant-Based Seedling Cupcakes


Cake:

  • 1 cups plant based milk + 1 teaspoon white vinegar
  • 1/3 cup oil (or applesauce for a healthier option)
  • 3/4 cups sugar
  • 1 teaspoon vanilla extract
  • 1 cup all purpose flour 
  • 1/3 cup unsweetened cocoa powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon salt

Icing:

  • 1/2 cup butter, try a plant based like Earth Balance
  • 1/3 cup unsweetened cocoa powder sifted
  • 2 1/2 to 3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1-2 tablespoons plant based milk

Garnish:

  • Chocolate Sandwich Cookies
  • Sprigs of your favorite herb

Directions:

*Preheat oven to 350 degrees. Line prepared muffin tins with paper liners. Lightly spray with non stick cooking spray and set aside.

  1. In a measuring cup, stir plant based milk and vinegar together. Set aside to curdle.
  2. In a large bowl, using mixer, beat oil (or applesauce) and sugar together. Mixture will be gritty. Add in vanilla extract and mix.
  3. In a different bowl, whisk together all dry ingredients together until evenly mixed. Mix in wet until well combined.
  4. Pour evenly into prepared muffin tins with paper liners, fill 3/4 of the way full and bake 15-18 minutes.
  5. While cupcakes are cooling, Using a mixer, whip butter and cocoa together until smooth in large bowl. Stir in vanilla and powdered sugar. Add in almond milk and whip until frosting reaches desired consistency until light, fluffy and smooth, 1-2 minutes. 
  6. In a separate bowl, place chocolate sandwich cookies and squeeze with your fingers or smash with a spoon until it resembles dirt.
  7. When the cupcakes are cool, spread frosting on top of cupcakes. Once iced, sprinkle with crushed cookies and top with a sprig of herbs of your choice. 
  8. Enjoy!