Sugared & Stirred

dairy-free. still delicious.

Cake

Orange Sweet Crumb Cake (dairy-free)

by Leave a Comment

A moist and fragrant Orange Sweet Crumb Cake flavored with orange and almond extract. All topped with a sugary crumb and sweet glaze. Perfect for any citrus lover!

Orange Sweet Crumb Cake

It’s nearly spring, and I am here for all things citrus. Give me orange and lemon and lime, please! This cake has everything you want in a springtime dessert. It’s perfectly moist, flavored with both fresh orange and orange extract (plus almond extract for extra delicious flavor profile, and then covered in a sugary crumb topping and sweet glaze. If you like orange, then I have no doubt you will love this cake!

Some of the Ingredients + Substitutes:

  • Sugar sweetens the cake and makes up the bulk of the crumb topping. You can use white granulated sugar, raw sugar, or coconut sugar. Coconut sugar will lend to a darker, less sweet cake.
  • Plant-based butter brings together the crumb topping and the cake. If you aren’t dairy-free you can use regular butter.
  • All-purpose flour + cornstarch is a simple mix to create a “cake flour.” Feel free to use cake flour instead (see Note 1 below the recipe) OR replace the cornstarch with arrowroot starch.
  • Eggs act as a binder and help create that fluffy, cakey texture. I haven’t tried this recipe with any vegan alternatives.
  • Orange extract + orange zest give this cake a wonderful citrus flavor. If you don’t have orange extract on hand, you can leave it out and double or triple the amount of fresh orange zest in the cake + add orange zest to the glaze.
  • Almond extract pairs so well with the orange flavor – I highly recommend it! But if you don’t have any on hand OR you’re looking to use a natural flavor, then vanilla extract can be used in its place in both the cake and glaze.
  • Unsweetened applesauce adds moisture to the cake. I haven’t tested this cake with any alternatives.
  • Powdered sugar is necessary for the glaze. I don’t recommend any substitutes!
  • Plant-based milk thins out the glaze. You can use regular milk or water in its place.

More Orange Recipes:

Glazed Orange Almond Muffins

Chocolate Orange Cupcakes

Orange Olive Oil Chocolate Chip Cookies

Yield: 9 - 16 Slices

Orange Crumb Cake

Orange Crumb Cake

A moist and fragrant cake flavored with orange and almond extract. All topped with a sugary crumb and sweet glaze. Perfect for any citrus lover!

Prep Time 30 minutes
Cook Time 50 minutes
Additional Time 1 hour
Total Time 2 hours 20 minutes

Ingredients

Crumb Topping

  • 3/4 cup sugar
  • 3/4 cup all-purpose flour
  • 6 Tbsp plant-based butter, melted

Cake

  • 1 3/4 cup all-purpose flour (see Note 1)
  • 1/4 cup corn starch (see Note 1)
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup plant-based butter, softened (see Note 2)
  • 3/4 cup sugar
  • 3 large eggs, room temp
  • 1 tsp almond extract
  • 1 tsp orange extract
  • 1 cup unsweetened applesauce
  • Zest from 1 large orange

Glaze

  • 1 cup powdered sugar
  • 1/2 tsp almond extract
  • 1/2 tsp orange extract
  • ~2 Tbsp plant-based milk

Instructions

  1. Preheat your oven to 350°F and prepare an 8x8" baking dish (I used glass) with nonstick spray and parchment paper - cut 2 long strips of parchment paper, criss-crossing them in the bottom of the pan. Firmly fold the paper over the sides of the dish and trim with scissors.
  2. Bring your eggs to room temperature by placing them in a glass of warm water for around 10 minutes. Meanwhile...
  3. Make the crumb topping: in a small bowl, combine the sugar and flour. Add the melted butter and use a fork to fluff the ingredients together until you have lots of large "crumbs" and all of the flour is coated. If needed, add more butter until all the flour is well coated; set aside.
  4. Make the cake: in a medium bowl, whisk together the flour, corn starch, baking powder, baking soda, and salt; set aside.
  5. In a large bowl, beat together the butter and sugar until well combined and a bit fluffy. Beat in the eggs, one at a time, and then beat in the extracts. Beat in the applesauce and orange zest. Finally, beat in the dry ingredients until all is combined.
  6. Add the cake batter to your prepared baking dish. Use a spoon to sprinkle the crumb topping over the batter, evenly covering the surface. Bake the cake at 350°F for 40-50 minutes or until a toothpick inserted into the cake comes out clean (if you're using a metal pan, the cake may take longer to bake).
  7. Allow the cake to totally cool. If you wish to slice the cake out of the pan, use the parchment paper to gently lift the cake up and out of the pan once it has cooled.
  8. Make the glaze: in a small bowl, combine the powdered sugar, extracts, and 1 tbsp of milk. Add milk, 1 tsp at a time, until the glaze is thin enough to drizzle. Drizzle glaze over the cake. Slice and enjoy!
  9. Store leftovers in an airtight container at room temperature.

Notes

  1. The AP flour and cornstarch can be replaced with an equal amount of cake flour, so 2 cups of cake flour in place of both the AP flour and cornstarch
  2. If using plant-based butter from a tub, you won't need to soften it at room temperature as it's already soft enough to beat. On the other hand, stick "butter" will need to be softened

© Rachael | Sugared & Stirred
Cuisine: American / Category: Cake

Did you make this recipe?

Tag @sugaredandstirred on Instagram and hashtag #sugaredandstirred

Cranberry Coffee Cake (dairy-free)

by Leave a Comment

This moist Coffee Cake is dotted with tart cranberries and topped with a sweet cinnamon streusel crumb! Grab a slice while it’s still warm and pour yourself a cup of coffee for the the perfect snack.

What is Coffee Cake?

Okay, so here’s the deal: there’s no coffee in this cake. If you’re wondering why it’s called “coffee cake” then you’re not alone. From what I’ve gathered (through a whopping 30 second scan of Google search results), coffee cake can be any cake that is intended to be eaten with a cup of coffee. And in all honesty, this ultra moist yellow cake with the classic cinnamon filling and crumb topping goes wonderfully with a hot coffee.

This cake is the dairy-free version of the coffee cake we all know and love: fluffy and sweet with notes of brown sugar and cinnamon. I added cranberries to help balance the sweetness of all the brown sugar, but you could add cherries or blueberries, or even apples! However you make it, I think you’ll love it – Nathan and I ate nearly all of this cake over the span of a few days. Yeah, it’s really good. Bake it for yourself or bring it to your next small gathering. Whatever you do, serve it with a side of coffee and enjoy.

Some of the ingredients + substitutions:

All-purpose flour + cornstarch = cake flour. So if you’d rather use cake flour (for the cake, not the filling or crumb topping), go ahead and use that in place of the AP flour & cornstarch. I haven’t tried this cake with any other starches. Flour also thickens both the filling and crumb topping, and all-purpose flour is what you’ll want to use.

Plant-based butter adds that familiar, buttery flavor that we all love with our sweet, cinnamon desserts. If you’re not dairy-free, regular butter will work, too.

Sugar is necessary for any good cake. And, for this cake, you can use coconut sugar, raw cane sugar, or white cane sugar. For the filling and crumb topping, I highly recommend sticking to brown sugar – light or dark will work.

Eggs help bind the cake together. If you’re vegan, you can try using flax eggs in place of the eggs, but I haven’t tried this (so I can’t guarantee the results).

Unsweetened applesauce adds moisture to this cake. In its place, you can use a dairy-free yogurt (or regular yogurt if you’re not dairy-free).

Cranberries add a lovely tart bite to this otherwise very sweet cake. I used fresh cranberries in my cake, but frozen will also do – just be sure to thaw them and drain off any excess juice/liquid.

Yield: 10 Slices

Cranberry Coffee Cake

Cranberry Coffee Cake

A sweet coffee cake filled with tart cranberries and a ribbon of cinnamon sugar. All topped off with a cinnamon streusel crumb, this cake is the perfect companion to your afternoon coffee (or tea)!

Prep Time 30 minutes
Cook Time 55 minutes
Additional Time 30 minutes
Total Time 1 hour 55 minutes

Ingredients

Cinnamon Filling

  • 3/4 cup brown sugar, lightly packed
  • 1 Tbsp ground cinnamon
  • 1/2 cup unbleached all-purpose flour

Cake

  • 1 3/4 cups unbleached all-purpose flour
  • 1/4 cup cornstarch
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup butter, softened
  • 3/4 cup unrefined cane sugar
  • 3 large eggs, room temp
  • 2 tsp vanilla extract
  • 1 cup unsweetened applesauce
  • 2 1/4 cups cranberries (fresh or frozen), divided

Streusel Topping

  • 3/4 cup raw cane sugar
  • 3/4 cup unbleached all-purpose flour
  • 1 Tbsp ground cinnamon
  • 6 Tbsp plant-based butter, cold

Instructions

  1. Preheat your oven to 350°F and prepare a 9" springform pan (or 8x8" baking pan) by spraying it with nonstick spray and lining the bottom and side with parchment paper (see Note 1).
  2. Make the cinnamon filling: in a small bowl, whisk together the brown sugar, cinnamon, and flour; set aside.
  3. Make the cake: in a medium bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt; set aside.
  4. In a large bowl, beat together the butter and sugar until fluffy. Beat in the eggs, one at at time, and then beat in the vanilla extract. Beat in the applesauce, and then, finally, the dry ingredients. Stir in 2 cups of the cranberries.
  5. Add 1/2 of the cake batter to your prepared pan, smoothing out the top. Spoon the cinnamon filling over the cake batter. Then spoon the remaining cake batter over the filling and smooth out. Top with the leftover 1/4 cup of cranberries.
  6. Make the streusel topping: in a medium bowl, whisk together the sugar, flour, and cinnamon. Add the cold butter to the bowl and use your fingers (or a fork) to mash the ingredients together. You should start to see larger crumbs forming. If the streusel seems dry, add another tablespoon of butter.
  7. Generously sprinkle the streusel topping over the cake batter, allowing some of the cranberries to peek through. Bake the cake at 350°F for 45-60 minutes (mine took 55 minutes). At the 45 minute mark, start checking your cake for doneness every 5 minutes until a toothpick inserted into the middle comes out clean.
  8. Allow the cake to cool in the springform pan for 10 minutes (if you're using a square pan, you can let your cake totally cool in the pan). Release the side of the pan and allow the cake to cool for another 20 minutes before serving warm.
  9. Store cooled cake in an airtight container at room temperature - this cake keeps moist and stores well for a few days.

Notes

  1. I like to cut a circle of parchment paper for the bottom of the pan, and then I cut one (or two) long, thin strip to line around the inside. A square 8x8" pan doesn't require any parchment paper, unless you'd like to remove the whole cake prior to slicing/serving.

© Rachael | Sugared & Stirred
Cuisine: American / Category: Cake

Did you make this recipe?

Tag @sugaredandstirred on Instagram and hashtag #sugaredandstirred

Chocolate Peppermint Cupcakes with Marshmallow Mint Buttercream (dairy-free)

by Leave a Comment

The classic holiday flavor is made extra sweet with these Chocolate Peppermint Cupcakes! Topped with a Marshmallow Mint Buttercream, these cupcakes have a delightful, light ‘sweet mint’ flavor.

Chocolate Peppermint Cupcakes

Peppermint and chocolate are a match made in heaven. Give it to me all year round, but especially during the holiday season. I’ll take it in my cookies, my lattes, and, obviously, my cupcakes. These cupcakes have a light peppermint flavor along with lots of dark, chocolatey cocoa (you’ll want to use Dutched cocoa for these!). The frosting is an easy American buttercream made with marshmallow creme (fluff), which gives it a sweet-mint flavor. I opted for unflavored sprinkles and snowflake candies for my toppings to keep the peppermint under control. For maximum minty flavor, you can decorate with crushed candy cane pieces or even whole candy canes!

Some of the Ingredients You’ll Need + Substitutions:

  • All-purpose flour: I like to use the unbleached kind for my cupcakes. For a healthier option, you can replace up to half of the AP flour with white whole wheat flour or whole wheat pastry flour.
  • Dutch-process cocoa: this dark cocoa powder gives the cupcakes a richer flavor and color. Look for the Hershey’s Special Dark cocoa powder for an affordable, easy-to-find option.
  • Unrefined cane sugar: white granulated sugar will also work.
  • Eggs: for a vegan option, try using flax eggs in place of the eggs. Mix 3 Tbsp flaxseed meal with 8 Tbsp warm water; allow to thicken for five minutes.
  • Oil: I usually use olive oil in all of my baked goods. You can use your favorite liquid oil. Avocado oil is tasteless and healthy. Melted coconut oil will also work.
  • Plant-based milk: any plant “milk” will work!
  • Coffee: this adds depth to the chocolate flavor and you won’t taste any coffee in the final cupcake. If you have no coffee on hand, you can use more plant-base milk in its place.
  • Peppermint extract: be sure to use peppermint extract and not mint extract!
  • Plant-based butter: you can use either stick butter or tub butter for this recipe. Whichever you choose, make sure it’s softened.
  • Vegetable shortening: I like to add shortening to my dairy-free buttercream frostings for structure. If you’d like to omit it, you can use more butter in its place. You may need to omit the milk in your frosting if you do this.
  • Powdered sugar: there is no sub for powdered sugar 😉
Yield: 18 Cupcakes

Chocolate Peppermint Cupcakes Marshmallow Mint Buttercream

Chocolate Peppermint Cupcakes Marshmallow Mint Buttercream

Vegan-friendly cupcakes made with dark cocoa and peppermint! Topped with a delicious sweet-mint buttercream, these are perfect for the holidays!

Prep Time 1 hour
Cook Time 15 minutes
Additional Time 1 hour
Total Time 2 hours 15 minutes

Ingredients

Cupcakes

  • 1 3/4 cup unbleached all-purpose flour
  • 3/4 cup Dutch-process cocoa powder
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup unrefined cane sugar (or white granulated sugar)
  • 3 large eggs (or 3 flax eggs)
  • 2/3 cup olive oil
  • 1 cup plant-based milk
  • 1/2 cup strong coffee
  • 1 tsp peppermint extract

Frosting

  • 7oz marshmallow creme/fluff
  • 3/4 cup plant-based butter, softened (see Note 1)
  • 1/4 cup vegetable shortening (or more butter)
  • 1/2 tsp peppermint extract
  • ~1/2 Tbsp plant-based milk
  • 5 cups powdered sugar

Instructions

  1. Preheat your oven to 350°F and line cupcakes pans with paper liners (this recipe makes 18 cupcakes).
  2. In a large bowl, sift the flour and cocoa powder. Whisk in the baking powder, baking soda, and salt until all is incorporated.
  3. In a medium bowl, whisk the sugar and eggs. Whisk in the oil, milk, coffee, and peppermint extract. Slowly beat the liquid ingredients into the dry until totally combined - your batter will be runny.
  4. Fill muffin liners roughly 3/4 full. Bake at 350°F for 13-16 minutes or until a toothpick inserted into a cupcakes comes out clean. Allow cupcakes to cool in the pans for 5 minutes before gently removing to a cooling rack.
  5. Once the cupcakes are totally cool, you can make the frosting. In a large bowl, beat the marshmallow creme, plant butter, and shortening. Beat in the peppermint extract and plant milk. Finally, beat in the powdered sugar, cup by cup, until your frosting is smooth and stiff enough to pipe.
  6. Add frosting to a piping bag fitted with your favorite tip and begin frosting your cupcakes. To add sprinkles, pause between each cupcake to immediately add the sprinkles (the frosting begins to stiffen quickly).
  7. Finish each cupcake with a centerpiece topping (I chose candy snowflakes from the holiday baking aisle). Peppermint candies or other candy cane candies would be beautiful.
  8. Store any leftover cupcakes in an airtight container at room temperature.

Notes

  1. Plant-based butter: you can use either stick butter or tub butter for this recipe. I've had success with both. I've found that I don't need the tub butter to sit very long at room temperature in order to be soft enough, so don't let it get melty.

© Rachael | Sugared & Stirred
Cuisine: American / Category: Cake

Did you make this recipe?

Tag @sugaredandstirred on Instagram and hashtag #sugaredandstirred

Cranberry Chai Spice Cupcakes (dairy-free)

by Leave a Comment

Sweet and fluffy, spiced cupcakes dotted with tart cranberries! These simple Cranberry Chai Spice Cupcakes are topped with an EASY spiced frosting and glistening sugared cranberries. They’re perfect for your next holiday get-together, or, you know, Tuesday night.

Cranberry Chai Spice Cupcakes

Yield: 12 Cupcakes

Cranberry Chai Spice Cupcakes

Cranberry Chai Spice Cupcakes

Sweet and fluffy spiced cupcakes dotted with fresh, tart cranberries! All topped off with an easy spiced buttercream frosting and glistening sugared cranberries!

Prep Time 1 hour
Cook Time 20 minutes
Additional Time 1 hour
Total Time 2 hours 20 minutes

Ingredients

Cupcakes

  • 1 3/4 cup unbleached all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 tsp ground cinnamon
  • 1 tsp ground cardamom
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • Big pinch of ground black pepper
  • 1 cup plant-based milk
  • 1/2 cup plant-based butter, softened
  • 2/3 cup raw cane sugar
  • 2 large eggs, room temp
  • 1 tsp vanilla extract
  • 1 cup fresh cranberries, washed and patted dry (see Note 1)

Frosting

  • 1/2 cup plant-based butter, softened
  • 1/4 cup vegetable shortening, or more butter (see Note 2)
  • 1 tsp vanilla extract
  • 6 cups powdered sugar
  • 4-5 Tbsp plant-based milk
  • 3/4 tsp ground cinnamon
  • 1/2 tsp ground cardamom
  • 1/4 tsp ground ginger
  • 1/8 tsp ground cloves
  • Pinch of ground black pepper

Sugared Cranberries

  • 1/3 cup + 1 cup white granulated sugar (divided)
  • 1/3 cup water
  • 1 cup fresh cranberries, washed and patted dry

Instructions


Sugar the Cranberries

  1. Add the water and 1/3 cup of sugar to a medium pot and mix. Bring just to a simmer and then remove from the heat and allow to cool for 10 minutes.
  2. Add the fresh cranberries to the sugar mixture, coating each cranberry and then removing them to a wire cooling rack. It's easiest to use a slotted spoon to remove the berries.
  3. Add 1 cup of sugar to a shallow bowl or dish. Begin adding the sticky cranberries, a spoonful at a time, to the sugar, swirling them about to coat them in the sugar. Carefully remove to a baking sheet or plate to cool/set.

Make the Cupcakes

  1. Preheat your oven to 350°F and line a 12-count muffin pan with cupcake liners. Bring your eggs to room temperature by placing them in a glass of warm water for 10 minutes.
  2. Meanwhile, in a medium bowl, whisk together the flour, baking powder, baking soda, salt, and spices; set aside.
  3. In a large bowl, beat together the butter and sugar until fluffy. Beat in the eggs and vanilla.
  4. Prepare your cup of milk. Then beat ~1/3 of the dry ingredients into the wet ingredients. Add half of the milk and beat. Repeat once more and then, finally, beat in the last 1/3 of the dry ingredients.
  5. Fill the lined muffin wells a little more than 3/4 full. Bake at 350°F for 15-20 minutes (mine took 19) or until a toothpick inserted into a cupcake comes out clean.
  6. Allow cupcakes to cool in the pan for 5 minutes before gently removing to a cooling rack to cool completely.

Make the Frosting

  1. Once your cupcakes are totally cool, make the frosting: in a large bowl, beat together the butter and shortening. Beat in the vanilla extract. Add 3 cups of the powdered sugar and beat. Add the remaining 3 cups of sugar + 2 Tbsp of milk. Begin beating and add milk as you need. You want the consistency to be thick and stable to hold shape yet spreadable enough that the texture is smooth.
  2. Add frosting to a piping bag fitted with your favorite frosting tip (I used a Wilton 1M tip). Frost each cupcake and immediately top with a sugared cranberry, sprinkles, or whatever you'd like.
  3. Store any leftover cupcakes in an airtight container at room temperature or in the refrigerator.

Notes

  1. Cranberries: you can use whole cranberries or slice/chop the cranberries into smaller pieces. I chose to slice the bigger berries and left the smaller ones whole.
  2. Shortening: this helps stabilize the softer plant-based butters. If you choose to omit it (and use more butter in its place), you may need to add less milk to your frosting.

© Rachael | Sugared & Stirred
Cuisine: American / Category: Cake

Did you make this recipe?

Tag @sugaredandstirred on Instagram and hashtag #sugaredandstirred

Mini Banana Cupcakes with Dark Chocolate Frosting (dairy-free)

by 3 Comments

Bite-sized Banana Cupcakes topped with a delicious dark chocolate frosting made with Dutched cocoa! These mini treats are perfect for snacking or taking to share!

Mini Banana Cupcakes

I love a good chocolate banana combo. And since we seem to consistently have that one (or two) old banana at the bottom of our fruit bowl, I’m frequently in need of ways to use up a very brown banana. I took my favorite Banana Cupcake recipe and made it mini! Bring on the bite-sized cupcakes! And the dark chocolate frosting!! Made with a lot of cocoa powder, the frosting is less sweet than traditional American buttercream, so it’s perfect for any cake or cupcake. I truly love this frosting. It’s easy to make and tastes even better than the sweet chocolate frosting you may be used to. Yep. It’s that good!

What You’ll Need

  • Flour: I like to use unbleached all-purpose flour. For healthier cupcakes, you can replace half of the flour with a white whole wheat variety
  • Leavening (baking powder + baking soda)
  • Salt
  • Cinnamon
  • Sugar: for these cupcakes, you can use coconut sugar, raw cane sugar, or white granulated cane sugar
  • Egg: for a vegan option, you can use flax egg as well. Mix 1 Tbsp of flaxseed meal with 3 Tbsp warm water; allow to thicken for 5 minutes
  • Plant-based milk: any kind of milk will work in the cupcakes and the frosting – plant-based or regular
  • Oil: I always use olive oil in my baking, but you can use any liquid oil. If you choose to use liquid coconut oil, it’s important that all of your other ingredients are room temperature so the oil stays a liquid
  • Vanilla extract
  • Plant-based butter: for this frosting, you can use any kind of  butter in stick form or from a tub. If you plan to use stick butter, it needs to soften at room temperature, but tub butter should be taken straight from the refrigerator (it’s already soft)
  • Vegetable shortening: this adds structure to the frosting. If you’d like to omit it, you can use more butter in its place, but you may need less “milk” for the frosting
  • Dutch process cocoa powder: for the dark chocolate frosting, you’ll need to use a Dutched cocoa powder; natural (or regular) cocoa powder won’t give you that dark chocolate taste
  • Powdered sugar: for the best frosting, I don’t recommend anything but regular powdered sugar
Yield: ~20 Mini Cupcakes

Mini Banana Cupcakes with Dark Chocolate Frosting

Mini Banana Cupcakes with Dark Chocolate Frosting

Bite-sized banana cupcakes topped with a decadent dark chocolate frosting. These small treats are perfect for enjoying at home or taking along to share.

Prep Time 30 minutes
Cook Time 10 minutes
Additional Time 1 hour
Total Time 1 hour 40 minutes

Ingredients

Cupcakes

  • 3/4 cup unbleached all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp ground cinnamon
  • 1/4 cup coconut sugar (or raw cane sugar)
  • 1 large egg
  • 2 Tbsp plant-based milk
  • 2 Tbsp oil (I used olive oil)
  • 1 tsp vanilla extract
  • 1/2 heaping cup mashed banana (1-2 very ripe bananas)

Frosting

  • 1/4 cup plant-based butter (see note)
  • 2 Tbsp vegetable shortening (or more butter)
  • 1/2 tsp vanilla extract
  • 1/2 cup Dutch process cocoa (Hershey's Special Dark Cocoa is a great option)
  • 2 cups powdered sugar
  • 3-4 Tbsp plant-based milk

Instructions

  1. Preheat your oven to 350°F and prepare a mini muffin pan with mini liners (or spray with non-stick spray).
  2. In a large bowl, sift the flour. Then whisk in the baking powder, baking soda, salt, and cinnamon; set aside.
  3. In a medium bowl, whisk together the sugar, egg, milk, oil, vanilla, and mashed banana until well combined. Add the liquid ingredients to the dry and gently mix just until there are no more streaks of flour.
  4. Scoop batter into the prepared mini muffin pan, filling each well nearly to the top - you should get 20-22 muffins. Bake at 350°F for 10-12 minutes or until a toothpick inserted into a muffin comes out with a few crumbs.
  5. Allow muffins to cool in the pan for 5 minutes before removing to a cooling rack to cool completely.
  6. Once the muffins are totally cool, you can make the frosting. In a large bowl, beat together the plant-based butter and shortening. Beat in the vanilla extract. Sift in the cocoa powder and beat until combined. Sift in the powdered sugar and add 2 Tbsp of plant-based milk. Beat, adding more milk until your frosting reaches a consistency that is stiff but easy to spread. It should hold it's shape, but you want it to be smooth enough to pipe.
  7. Add the frosting to a piping bag fitted with the tip of your choice (I used a Wilton 32 tip). Pipe frosting onto cupcakes, 3 at a time, and top with sprinkles - don't wait until you've frosted all the cupcakes to add the sprinkles or the sprinkles won't stick!
  8. Store leftover cupcakes in an airtight container at room temperature.

Notes

  • If you're using a stick "butter", make sure to let it soften at room temperature. If you're using plant-based butter from a tub, then you can use it straight from the refrigerator
  • If you plan to replace the shortening with more butter, you may not need to use as much milk in your frosting as the shortening is a little more stable than the plant-based butter
  • To get a dark chocolate frosting, the Dutch process cocoa powder is necessary. Without it, you won't have that lovely dark chocolate taste. I like to use the Hershey's Special Dark Cocoa - it's affordable and more easily available
  • The frosting recipe makes just enough to pipe the frosting on as I did in the photos

Nutrition Information:

Yield:

21

Serving Size:

1
Amount Per Serving: Calories: 130Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 16mgSodium: 96mgCarbohydrates: 19gFiber: 1gSugar: 13gProtein: 2g

calculated nutrition information may not always be accurate

© Rachael | Sugared & Stirred
Cuisine: American / Category: Cake

Did you make this recipe?

Tag @sugaredandstirred on Instagram and hashtag #sugaredandstirred