Vegan Rhubarb Cupcakes

Indulge your sweet tooth with these delightful Rhubarb Crumble & Custard Cupcakes! The combination of tangy rhubarb, creamy custard, and crunchy crumble topping is sure to delight your taste buds. Plus, these cupcakes are vegan, making them a guilt-free treat that you can enjoy any time of day.

Ingredients:

1. Rhubarb - fresh and chopped

2. All-purpose flour - 1 1/2 cups

3. Baking powder - 1 1/2 tsp

4. Baking soda - 1/2 tsp

5. Cinnamon - 1 tsp

6. Salt - 1/4 tsp

7. Vegan butter - 1/2 cup

8. Sugar - 3/4 cup

9. Vanilla extract - 1 tsp

10. Non-dairy milk - 1 cup

11. Apple cider vinegar - 1 tsp

12. Custard powder - 2 tbsp

Instructions:

1. Preheat your oven to 350°F and line a muffin tin with cupcake liners.

2. In a bowl, mix together the flour, baking powder, baking soda, cinnamon, and salt.

3. In another bowl, cream together the vegan butter and sugar until light and fluffy.

4. Add the vanilla extract to the butter mixture and mix well.

5. In a separate bowl, mix the non-dairy milk and apple cider vinegar to create “buttermilk”.

6. Alternate adding the dry ingredients and the “buttermilk” to the butter mixture, mixing until just combined.

7. Gently fold in the chopped rhubarb.

8. Fill each cupcake liner 2/3 full with the batter.

9. In a small bowl, mix together the custard powder and a splash of non-dairy milk to create a custard paste.

10. Place a dollop of custard paste on top of each cupcake and swirl it in with a toothpick.

11. Sprinkle a generous amount of crumble topping on each cupcake.

12. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.

13. Allow the cupcakes to cool before enjoying!

These Rhubarb Crumble & Custard Cupcakes are perfect for any occasion, whether you’re hosting a brunch or simply craving a sweet treat. Give this vegan recipe a try and impress your friends and family with your baking skills!

source = www.aveganvisit.com