Vanilla cupcake with vegan cream

Ingredients:

Cupcake

• 2.25 cups of premium flour
• 1 cup granulated sugar
• 1.5 tsp baking powder
• 1/2 teaspoon of baking soda
• 1/2 tsp salt
• 1 1/2 cups unsweetened vanilla almond milk (short shelf life)
• 1/2 cup brown sugar
• 1/2 cup vegetable oil
• 2 tsp vanilla extract

Cream

• 1/2 cup vegan margarine
• 3 cups powdered sugar
• 2 tbsp chilled almond milk
• 1/2 tsp vanilla extract

Preparation:

1. Preheat oven to 350°F (170°C). Line a 12-cup muffin tin with paper tartlets and spray with non-stick cooking spray.
2. For the testIn a medium bowl, combine the flour, granulated sugar, baking powder, baking soda, and salt. In another medium bowl, combine the almond milk, brown sugar, vegetable oil, and vanilla. Add the milk mixture to the flour mixture and gently stir until combined (there may be lumps). Divide the batter among the molds.
3. Bake the cupcakes for 20-22 minutes, until golden brown and springy when pressed, and a toothpick inserted in the center comes out clean. Cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
4. For the creamIn the bowl of a stand mixer fitted with a whisk attachment (or in a large bowl with a hand mixer), beat the margarine on medium-high speed for about 1 minute until smooth. Add the powdered sugar, almond milk, and vanilla and beat on low speed for about 1 minute until smooth.
5. Frost the cupcakes and decorate as desired.