The veg cupcakes are small single-serving sweets made without eggs and dairy. Yes, even the cream is vegan: I used oat milk. But if I had almond milk, they would have been a bit better. Whether you are intolerant or follow a plant-based diet, these veg cupcakes are perfect: soft and delicate, they are the dessert for you. However, it’s better if you prepare them with almond milk.
Not to be missed
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 6 Pieces
- Cooking methods: Oven, Electric Oven, Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 3/4 cup flour
- 1/3 cup sugar
- 1 tsp baking powder
- 1/2 cup plant-based milk
- 1 1/4 tbsp rice oil
- 1 pinch turmeric (or 1 drop of orange coloring)
- 1 2/3 cup plant-based milk
- 1/3 cup sugar
- 1/3 cup cornstarch
- 1 tsp vanilla extract
Tools
- 1 Cutting Board
- 1 Knife
- 1 Spatula
- 1 High-Sided Saucepan
- 2 Bowls
- 1 Hand Whisk
- 1 Mold for smart mini cupcakes
Steps
In a bowl, mix the flour with the sugar and baking powder, then gradually add the plant-based milk and rice oil, stirring with a hand whisk to obtain a smooth, lump-free mixture. Finally, add the turmeric or coloring and mix thoroughly. Pour the mixture into the dedicated smart cupcake mold and bake in a preheated oven at 340 °F for 15 minutes. In the meantime, prepare the cream.
Cut open the vanilla pod and take the seeds. Boil the milk with the vanilla (or with the vanilla extract). In a bowl, sift the cornstarch with the sugar. Add a little bit of plant-based milk gradually and stir to obtain a smooth cream. Then add all the plant-based milk gradually, continuing to stir. Transfer the mixture into a saucepan, add the honey, and bring it to the heat to cook for five minutes, allowing the cream to thicken. Cover the milk cream with cling film in contact so that a skin doesn’t form, let it cool slightly, then distribute it inside the cupcakes with a teaspoon or, if you prefer, with a piping bag, and store in the refrigerator until ready to serve.
