Vegan Peach Cupcakes

Name: Kue Mangkuk Persik Vegan
Total time: 60 min
Yield: 12 servings
Cuisine: Indonesian
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

Peach vegan cupcakes baked in ice cream cones and topped with honey "buttercream" frosting.

⏱️ 60 min 🔪 Prep: 15 min 🔥 Cook: 45 min 📊 Medium 👁️ 25 views

👨‍🍳 Start Cooking

Foto: Minimalist Baker — Minimalist Baker

Ingredients

12 servings

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

Preheat oven to 350 degrees F (176 C).
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.
Next, carefully add flour, baking soda, baking powder and salt to a sifter and sift over wet ingredients. Beat until no large lumps remain.
Place ice cream cones in a muffin pan and carefully scoop batter into the cones, filling almost all the way full.
Bake for about 30 minutes or until a toothpick inserted into the center comes out clean.
Transfer to a flat surface and let cool completely. Rinse your bowl out while the cupcakes are baking to make buttercream frosting in.