These cupcakes are our best bake sale solution: They're nut-, egg- and dairy-free, and almost too pretty to eat! What's more, they taste great, making them a fast favourite for kids and grown-ups alike.
- Prep time 30 minutes
- Total time 50 minutes
Cupcakes: In large bowl, whisk together flour, brown sugar, cocoa powder, baking soda and salt.
In small bowl, whisk together 1 cup water, oil, applesauce and vanilla. Pour over flour mixture; whisk just until combined. Stir in vinegar. (Batter will be on the runny side.)
Divide batter among 12 to 16 paper-lined muffin wells, filling each three-quarters full. Bake in 350°F oven until cake tester inserted in centres comes out clean, about 20 minutes. Transfer pans to rack to cool completely.
Unicorn Icing: Meanwhile, in separate large bowl, beat butter spread until fluffy, about 1 minute. Slowly beat in icing sugar until smooth. Beat in coconut beverage, vanilla and salt. Add more icing sugar and coconut beverage if necessary to achieve desired texture.
Divide icing among 3 small bowls. Using food colouring, tint each bowl of icing to desired shade. Spoon icing, alternating colours, into piping bag fitted with large star tip. Pipe icing onto cupcakes. (Make-ahead: Refrigerate in airtight container for up to 24 hours; allow to come to room temperature before serving.)
Tip from The Test Kitchen: The yield of this recipe will depend on the size of your muffin pan, and also how long the baking soda and vinegar have been left to react with each other before they get to the oven. If you have extra batter, line four more muffin cups or bake a second round once the first cupcakes are done.
Makes 12 to 16 cupcakes.
Nutritional facts Per each of 16 cupcakes: about
- Fibre 1 g
- Sodium 296 mg
- Sugars 36 g
- Protein 2 g
- Calories 286
- Total fat 11 g
- Potassium 79 mg
- Cholesterol 0 mg
- Saturated fat 3 g
- Total carbohydrate 46 g
- Iron 7
- Folate 8
- Calcium 2