By Taylor Nichols When the Peeps, Reese’s Peanut Butter Eggs, and those giant, gold chocolate bunnies show up at the front of the store, you know Easter is getting close. This recipe is for those of you whose sweet tooth is not satisfied by store-bought treats (because let’s face it, Oreos with Peeps-flavored filling? Probably not for everyone). I know how hard it can be to find baking recipes that are vegan and won’t weird your friends out, so here’s a fun and easy one for vegan cupcakes with buttercream frosting. To spruce it up for Easter, I nestled Jordan almond Easter eggs in a toasted coconut “nest.” For the cupcakes and buttercream frosting, I used a recipe from Creative Inspirations Photography for vegan creamsicle and root beer cupcakes, sans the creamsicle and root beer flavoring.
Vanilla cupcakes:
1 cup non-dairy milk (I used ½ cup almond milk and ½ cup coconut milk) 1 teaspoon apple cider vinegar 1 ¼ cups flour
Buttercream frosting:
½ cup Earth Balance or other vegan margarine (I used the soy free one) ½ cup non-hydrogenated vegetable shortening 4 ½ cups confectioner’s sugar (aka powdered sugar) ¼ cup non-dairy milk 1 teaspoon vanilla (or whatever flavor you want!) 1 ½ - 2 cups shredded coconut 1 cup Jordan almonds – you can find these in the bulk section of your supermarket While the cupcakes are baking, cream margarine and shortening together with an electric mixer. Add the powdered sugar, milk and vanilla and continue to mix until it’s a smooth and fluffy consistency.
