Seena's Scumptious Cupcakes


1 cup white sugar
1¾ cups all-purpose flour
1 tsp aluminum-free baking powder
1 tsp baking soda
½ tsp iodized sea salt

½ cup sunflower oil
1 cup non-dairy milk
1 tbsp apple cider vinegar
2 tsp vanilla extract

Vegan Buttercream Icing:
3 tbsp Earth Balance margarine
1 tbsp corn syrup
½ tsp vanilla extract
3 tbsp icing sugar OR cocoa powder if you’d prefer chocolate icing
1 cup icing sugar
1 tbsp (or so) non-dairy milk


Pre-heat the oven to 350 degrees. Place cupcake liners in one regular and one mini cupcake pan. (Makes 12 regular and 12 mini cupcakes.)

In a large mixing bowl, whisk together the dry ingredients. Don’t skip this step – this helps keep the cupcakes light and fluffy by reducing the amount of mixing later. In a smaller mixing bowl, whisk together the wet ingredients. Now pour the wet mixture into the dry mixture and stir until just combined.

Fill the paper cupcake liners with the batter until each is about three quarters full. Bake for 15-20 minutes until a toothpick inserted in the middle comes out clean. Allow to cool completely before icing.

For the frosting, use a wooden spoon to cream the margarine, corn syrup and vanilla extract. Sift in the three tablespoons of either the icing sugar or the cocoa powder, depending on which flavour you prefer. Now sift your full cup of icing sugar into the creamed mixture and stir well. It will be a little dry at this point. Add the tablespoon of non-dairy milk. If the frosting is still a bit dry, stir in a half teaspoon more of non-dairy milk as needed until the icing is smooth and spreadable, but not runny. It should hold to the spoon. Spread a generous amount on each cupcake. Enjoy!