While the cooled cupcakes sit, prepare the frosting. In a large bowl, beat the plant-based butter and vanilla extract until smooth. Gradually add the powdered sugar, one cup at a time, alternating ...

Let’s be honest—there’s something deeply comforting about the scent of vanilla wafting through your kitchen. It’s like baking nostalgia into your walls. And when that vanilla isn’t just from a bottle, ...

Using a small offset spatula, apply a dollop (approximately 4 tablespoons) of vanilla cream cheese frosting on top of the cupcake and spread to the edges of the cupcake so that it is completely ...

Bake until the tops of the cupcakes spring back when ... Beat on high speed until the frosting is tripled in size, 7 to 8 minutes. Beat in the vanilla extract. Load the icing into a pastry bag ...

sift the icing sugar into a large bowl and add the dairy-free spread and vanilla. Beat with a wooden spoon until smooth and creamy. Either spread the frosting on the cooled cupcakes or spoon into ...

These decadent Irish stout cupcakes have an intensely malty sponge topped with a creamy white chocolate and Irish cream frosting ... soured cream and vanilla bean paste. Use an electric whisk ...

Delicate little vanilla flavored muffins made without eggs. Fluffy and soft, these muffins are fuss-free and quick to make with very simple ingredients. You can even turn them into cupcakes by adding ...

Close the pressure cooker and let it the cupcakes cook for 30 minutes. 9. While the cake is getting ready, lets move to prepare the frosting. 10. With a hand blender, beat room temperature butter with ...

For the frosting Simply cream the butter add the vanilla extract and half the sugar ... Pipe a swirl onto the cupcakes with your mix and sprinkle over some extra dried coconut as a garnish.