Pistachio-Vanilla Cupcakes with Buttercream Frosting

My love for baking started with cupcakes, but since I went vegan I didn’t really know how to substitute the toppings and stuff. Now I finally got my lazy ass up and learned how to make vegan buttercream! This is the result of my first few tries.

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Ingredients (makes 12 cupcakes)

Muffins

  • 3/4 cup brown sugar
  • 1/2 tbsp lemon zest
  • 1 tbsp lemon juice
  • 3 tsp vanilla extract
  • 1/2 cup pistachios
  • 1 1/2 cups flour
  • 3/4 cup vegan butter or margarine
  • 1/2 cup of oatmilk (or any other plant-milk you like)

 

Buttercream

  • 1 cup of butter
  • 1/2 cup of icing sugar
  • 1 tsp vanilla extract

 

  • Cranberries for topping (optional)

 

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Recipe

Preheat the oven to 450°F. Mix sugar, flour and lemon zest. Then add lemon juice, vanilla extract and the vegan butter or margarine. Mix everything well, then slowly mix in the plant milk while constantly stirring.

When everything has become a smooth dough, heap in the pine nuts. Fill the whole mass in muffin moulds and put in the oven for 15 minutes. Meanwhile mix the butter with the sugar and the vanilla extract and beat it with a whisk until it is smooth.

When the muffins are done, get them out of the oven and let them cool down for around 15-20 minutes before putting on the buttercream. You can do this with a piping bag or if you don’t have one, just a spoon does the job too! Sprinkle with some cranberries for extra freshness.

 

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