Who can resist a moist, fluffy cupcake topped with a big dollop of frosting. It’s beyond deliciousness!
- 1/2 cup oat milk
- 1/2 tbsp apple cider vinegar
- 1/3 cup granulated sugar
- 1 1/2 tbsp JuJu Royal CBD Rosemary EVOO
- 1 tsp vanilla extract
- 3/4 cup pastry flour
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1 tbsp cocoa powder
- 1/4 tsp sea salt
- red food coloring
Preheat oven to 350 degrees.
Fill muffin pans with cupcake liners.
In a large bowl mix milk, vinegar and let it rest for 10 mins until milk curdles.
Add sugar, olive oil and vanilla, whisk gently.
Sift in the flour, baking powder, baking soda, cocoa powder, and salt.
Whisk cupcake batter until silky and smooth.
Add food coloring until batter is bright red.
Fill cupcake liners 3/4 full and bake for 25 mins until cupcakes are baked through.
Remove from the oven and let cool before frosting.
Cream Cheese Frosting
- 1 1/2 cup of raw cashews
- 1/2 cup organic coconut cream
- 1/4 cup vegan butter
- 4 cups powdered sugar
- 2 tbsp lemon juice
- 1/2 tsp vanilla extract
- 1/4 tsp white vinegar
- 1 tsp sea salt
To make homemade cream cheese, soak cashews in hot water for an hour.
In a blender add drained cashews, coconut cream, lemon juice, vinegar, salt and blend.
Scrape down the sides and continue blending until texture is smooth. Refrigerate for one hour.
In a large bowl, add homemade cream cheese, butter, powdered sugar and vanilla extract.
With a hand mixer, start slowly and gradually increase speed until frosting is smooth and thick.
Refrigerate to firm for 10 minutes. Frost cupcakes when cooled off with a piping bag and top with sprinkles and serve!
Cupcakes are best stored at room temperature for 1-2 days, or in a freezer they can be stored in a closed container for a month. Remove frozen cupcakes for about 1 hour prior to serving to defrost.