Vanilla cashew milk & vanilla cupcakes
Cashew milk
1 scoop of cashew nuts 1 tsp vanilla extract Water
Vanilla cupcakes
150g cake flour
1 tsp baking powder
1/2 tsp baking soda
70g caster sugar
200g milk
20g pulp
1/3 cup coconut oil
1 tbsp white vinegar
2 tsp vanilla bean extract
1/4 tsp salt
Preheat the oven to 170c. Prepare muffins pan with liners, set aside.
In a large bowl, combine all ingredients and whisk to combine. Divide batter evenly between 7 cupcake lines in a muffin pan. Bake for 20 mins until toothpick comes out clean. Let cool completely before frosting.
Frosting
100g dairy free butter
1 to 1 1/2 cups powdered sugar
1 tsp vanilla bean extract
1/4 tsp salt
1/2 to 1 tbsp of cold milk (for thinner consistency)
Frosting
Whip butter in the stand mixer bowl with the paddle attachment, on medium to high speed for about 2 minutes. Stop mixer and add the sifted powdered sugar, salt. Mix on low speed until incorporated, scrape the bottom and sides of the bowl and then add in vanilla and milk. Pipe the frosting onto the cooled cupcakes and
source
You cannot make a cake with just cashew milk and flour. A step or two has been missed out.