Makes 12 cupcakes
2 sticks of vegan butter at room temperature
4 T. Just Eggs (or any egg substitute)
1 cup of sugar
1 teaspoon vanilla extract
2 cups of flour
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon baking powder
1 cup of plant based milk
Red food coloring (plant based, I like the Watkins brand)
1 16 ounce bag of confectioners sugar
¼ – ½ cup of coconut cream
Preheat the oven to 350 degrees and fill a muffin pan with cupcake liners. In a large mixing bowl cream together the sugar, 1 stick of vegan butter, egg substitute and vanilla. In a smaller bowl stir together the flour, salt, baking powder and baking soda. Alternate adding the flour mixture and plant based milk into the large mixing bowl until it is all incorporated. Lastly stir in a few drops of red food coloring to make the batter a shade of pink that you desire. Scoop the batter into prepared cupcake liners and bake for about 20 minutes, then let cool to room temperature.
In a large mixing bowl or mixer fitted with the whisk attachment, whisk the additional stick of butter until creamy. Add the confectioners sugar and gradually add the coconut cream until the frosting becomes the consistency that you like, whisking until smooth. To make it pink, add a few drops of red food coloring. Frost the cupcakes and decorate them however you like!