Blue Velvet Cupcakes with Vegan Cream Cheese Frosting
Use your leftover pulp and milk in these Blue Velvet Cupcakes with Vegan Cream Cheese Frosting. The perfect amount of sweetness and creamy frosting makes for a delicious dessert!
PREP TIME: 15 MINS
SERVINGS: 12
Instructions
CASHEW FLAX MILK1. Place cashews and flax into filter basket, then attach filter basket to the Almond Cow top.
2. Fill the base with water to the MIN line and attach the Almond Cow top to the machine.
3. Run the machine by pressing the cow button. Once it's done running (the light will stop flashing), your milk is ready!
CUPCAKES
1. Preheat oven to 350º F. Line a muffin tin with 12 baking cups, set aside.
2. Combine 3/4 cups of cashew/flax milk with the vinegar. Stir and let sit a few minutes until it curdles.
3. In a medium bowl, stir together the flour, sugar, baking powder, and salt.
4. In a separate bowl combine the cashew/flax milk and vinegar mixture, cashew/flax pulp, vanilla extract, and blue powder. Stir completely until everything is combined and there is no blue powder clumps.
5. Add the wet ingredients to the dry and gently whisk together until the batter is evenly hydrated and fairly smooth (trying not to overmix).
6. Scoop the batter into the prepared muffin tin so that they are 3/4ths of the way full, filling all 12 muffin molds evenly.
7. Bake for 20-25 minutes or until a toothpick inserted in the middle comes out clean.
8. Remove from the oven and let cool in the pan for 10 minutes before transferring to a cooling rack to cool completely.
9. Once cupcakes are completely cooled, frost with vegan cream cheese frosting. Enjoy immediately or store in the fridge for later.
CREAM CHEESE FROSTING
1. In a large mixing bowl, add the slightly softened vegan butter and beat with a hand mixer or stand mixer until creamy and smooth.
2. Add cream cheese to the bowl and beat for 30 seconds to 1 minute to combine with the butter. Do not overbeat, as this can cause the frosting to become runny.
3. Beat in the vanilla. With mixer on low, gradually add the powdered sugar, 1 cup at a time, until thick and spreadable.
4. If your frosting still seems a bit too soft and runny for spreading, stick the bowl in the freezer for 15 minutes. Take it out, stir, and put it back in the freezer for another 15 minutes if needed, until a thick consistency is reached.
Ingredients
CASHEW FLAX MILK1 cup cashews
1 tbsp flax seeds or meal
CUPCAKES
¾ cup cashew/flax milk (from above recipe)
1 tsp white distilled vinegar
1 ¼ cup organic all-purpose flour
1 cup organic sugar
1 tbsp baking powder
½ tsp salt
1 batch cashew/flax pulp (about ¾ cup)
2 tsp vanilla extract
1 tsp blue powder (for color)
CREAM CHEESE FROSTING
1 cup (½ batch) Almond Cow cashew cream cheese (slightly softened to room temperature)
½ cup vegan butter, slightly softened to room temperature (make sure it is not melted!)
1 tsp pure vanilla extract
4 cups organic powdered sugar, more if needed
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