Vegan Peach Cupcakes
Peach vegan cupcakes baked in ice cream cones and topped with honey "buttercream" frosting.
Foto: Minimalist Baker — Minimalist Baker
Ingredients
- 1 cup light vanilla soy milk
- 1 tsp apple cider vinegar
- 3/4 scant cup granulated sugar
- 2 medium peaches ((peeled, pitted and finely pureed))
- 1/3 cup canola oil
- 2 tsp vanilla extract
- 1 1/4 cup all-purpose or pastry flour*
- 3/4 tsp baking soda
- 1/2 tsp baking powder
- 1 pinch salt
- 10 -12 ice cream cake cones
Steps
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Preheat oven to 350 degrees F (176 C).
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Whisk together the soy milk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add the sugar, oil, and vanilla extract to the soy milk mixture and beat until foamy. Add peach puree and stir.
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Next, carefully add flour, baking soda, baking powder and salt to a sifter and sift over wet ingredients. Beat until no large lumps remain.
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Place ice cream cones in a muffin pan and carefully scoop batter into the cones, filling almost all the way full.
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Bake for about 30 minutes or until a toothpick inserted into the center comes out clean.
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Transfer to a flat surface and let cool completely. Rinse your bowl out while the cupcakes are baking to make buttercream frosting in.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (18% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| light vanilla soy milk | 1 cup | - | - |
| apple cider vinegar | 1 tsp | - | - |
| scant cup granulated sugar | 0.75 | - | - |
| peaches | 2 medium | - | - |
| canola oil | 0.3333333333333333 cup | - | - |
| vanilla extract | 2 tsp | - | - |
| all-purpose or pastry flour* | 0.25 cup | - | - |
| baking soda | 0.75 tsp | $0.50/100g | $0.02 |
| baking powder | 0.5 tsp | $0.50/100g | $0.01 |
| pinch salt | 1 | - | - |
| -12 ice cream cake cones | 10 | - | - |
*Estimated market prices, may vary by region
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