Vegan Buttercream Cupcakes

Rating: 3.29 / 5.00 (17 Votes)

Total time: 45 min

Servings: 12.0 (servings)



For the cupcakes, beat the butter and sugar with a mixer until fluffy. Add 2 portions of egg substitute, mix, add soy milk and beat well again.

Fold in the flour. Fill the molds about 1 third full and bake for 12 minutes in a preheated oven (200 degrees O-U heat). Let cool well. Cook the pudding and let it cool down.

Cream the cooled pudding with a mixer, gradually add the butter and beat everything until fluffy.

Sweeten with dextrose. Decorate cupcakes as desired. Store in the refrigerator.

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