Recipe courtesy of Kelly's Bake Shoppe, Burlington. Visit them at kellysxo.com or call 905.333.1400
Preheat the oven to 350 F. Line a 12 cup cupcake pan with paper liners.
In a small bowl, combine the ground flax meal with 6 tablespoons of water and set aside to thicken.
In a large bowl, whisk together the flour, sucanat, baking powder, baking soda, ginger, cinnamon, sea salt, and nutmeg.
In a large bowl, combine the flax meal mixture with the sweet potato, coconut oil and vanilla and mix well. Add to the dry ingredients mixture and combine with an electric hand mixer on medium speed until smooth.
Divide the batter among the cupcake liners, filling them almost to the top. Bake for 22 to 25 minutes, or until a toothpick inserted into the centre of a cupcake comes out clean.
Let the cupcakes cool completely on a wire rack before frosting with vanilla buttercream and top with marshmallows.
In a large bowl, using an electric hand mixer, or in a stand mixer fitted with the paddle attachment, blend the vegan shortening with the vegan butter for about 5 minutes, or until smooth and fluffy.
Slowly add the powdered sugar, 1/2 cup at a time, and continue to blend until the sugar has been completely incorporated. Add the vanilla and beat well.
If the frosting is too stiff, add the almond milk, 1 teaspoon at a time, until the buttercream is the desired consistency. If you add too much milk and the buttercream is too soft, sprinkle in another tablespoon of powdered sugar.
Wow your friends and family this holiday season with the most delicious vegan, gluten free cupcakes on the planet! Easy to make, or available in store at Kelly's Bake Shoppe in Downtown Burlington.
Ingredients
Directions
Preheat the oven to 350 F. Line a 12 cup cupcake pan with paper liners.
In a small bowl, combine the ground flax meal with 6 tablespoons of water and set aside to thicken.
In a large bowl, whisk together the flour, sucanat, baking powder, baking soda, ginger, cinnamon, sea salt, and nutmeg.
In a large bowl, combine the flax meal mixture with the sweet potato, coconut oil and vanilla and mix well. Add to the dry ingredients mixture and combine with an electric hand mixer on medium speed until smooth.
Divide the batter among the cupcake liners, filling them almost to the top. Bake for 22 to 25 minutes, or until a toothpick inserted into the centre of a cupcake comes out clean.
Let the cupcakes cool completely on a wire rack before frosting with vanilla buttercream and top with marshmallows.
In a large bowl, using an electric hand mixer, or in a stand mixer fitted with the paddle attachment, blend the vegan shortening with the vegan butter for about 5 minutes, or until smooth and fluffy.
Slowly add the powdered sugar, 1/2 cup at a time, and continue to blend until the sugar has been completely incorporated. Add the vanilla and beat well.
If the frosting is too stiff, add the almond milk, 1 teaspoon at a time, until the buttercream is the desired consistency. If you add too much milk and the buttercream is too soft, sprinkle in another tablespoon of powdered sugar.
