Forager Project Vanilla Bean Cashewmilk Yogurt adds body to this decadent, vegan frosting. That means less sugar and more vanilla flavor. The cake batter is sweetened with coconut sugar, giving it a subtle brown sugar caramel flavor. Feel free to use your favorite gluten free flour or gluten free flour blend that you usually use for baking cakes.
Preheat the oven to 350 degrees. Line a muffin tin with 12 baking cups, spray with cooking oil and set aside.
To make cupcakes, combine the dry ingredients – flour, baking powder, baking soda, and salt in a large bowl and mix to combine.
In a medium-sized mixing bowl combine the wet ingredients – Forager Project Unsweetened Organic Cashewmilk, Forager Project Unsweetened Vanilla Bean Cashewmilk Yogurt, oil, and coconut sugar. Whisk until smooth. In two batches, add the wet ingredients to the the dry ingredients, stirring until just combined with each addition.
Evenly divide batter into the cups of the prepared muffin tin and bake for 25-30 minutes or until a toothpick is inserted into the middle of a cupcake and comes out clean.
While the cupcakes bake, make frosting by adding Forager Project Buttery Spread and 3 tablespoons of Forager Project Unsweetened Vanilla Bean Cashewmilk Yogurt to a mixing bowl. Using an electric mixer or whisk until light and fluffy, about 1 minute. Add in the sifted powdered sugar and continue mix until well combined. For extra vanilla flavor, scrape vanilla beans from 1 vanilla bean pod and stir into the frosting. Set frosting in the fridge until cupcakes are done baking and completely cool. Once cooled, frost cupcakes with the vanilla bean frosting and enjoy.
Michele L. Seattle, WA
Judy H. Marblehead, MA