Tangy Easy Vegan Cupcakes with Clementine Jam
Try this easy vegan cupcake recipe, perfect for any occasion and guaranteed to satisfy your sweet tooth with a tangy twist!
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Cooking tools:
- Muffin tin
- Oven
- Mixing bowl
- Kitchen scale
- Measuring cup
- Measuring spoon
- Spoon
- Hand mixer
- Piping bag
- Toothpick
- Cooling rack
- Paring knife
Ingredients
- 200 grams of flour
- 125 grams of coconut blossom sugar
- 3 grams of baking powder
- 2 grams of baking soda
- 180 milliliters of plant-based milk
- 60 milliliters of sunflower oil
- A pinch of salt
- 1 teaspoon cinnamon
- Organic Clementine Jam with Dates & Almonds (for filling)
- 150 grams of vegan butter
- 75 grams of powdered sugar
- 50 grams of Organic Clementine Jam with Dates & Almonds (for the buttercream)
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