Vegan Rainbow Cupcakes – DrNewMed Healthy Recipes for Healthy Eating

The vegan pastel rainbow cream cheese icing lies atop soft, creamy vanilla cupcakes in these Vegan Rainbow Cupcakes. They are simple to produce and naturally coloured. both dairy- and egg-free.

Ingredients

2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup plant-based milk (such as almond or soy milk)
1/2 cup vegetable oil
1 tablespoon apple cider vinegar or lemon juice
1 teaspoon vanilla extract
Food coloring in various colors (red, orange, yellow, green, blue, purple)
Vegan frosting of your choice (optional)

Instructions

Preheat your oven to 350°F (175°C) and line a cupcake tray with cupcake liners.
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk together the plant-based milk, vegetable oil, apple cider vinegar or lemon juice, and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
Divide the batter evenly into six small bowls.
Add a few drops of food coloring to each bowl, using a different color for each bowl. Stir well to incorporate the food coloring into the batter.
Starting with one color, spoon a small amount of batter into each cupcake liner. Repeat with the remaining colors, layering them on top of each other.
Once all the batter is used, tap the cupcake tray gently on the counter to remove any air bubbles.
Bake the cupcakes in the preheated oven for 15-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
Remove the cupcakes from the oven and let them cool in the tray for a few minutes before transferring them to a wire rack to cool completely.
Once cooled, you can frost the cupcakes with your choice of vegan frosting, if desired.