Vegan cupcakes made with oat flour take about 20 minutes to bake. Add in the rest of the ingredients except for the milk and blend until smooth.
In a medium bowl cream soft vegan butter with an electric hand mixer until smooth fluffy and whiter in color about 30 seconds.
Vegan frosting oat milk. Bake cool decorate and devour. Add the rest of the soy milk in slowly until perfectly smooth and thick. 6 tbsp oat milk more or less depending on desired consistency 2 tsp alan s bridal blend use any desired flavor or leave out entirely.
Add in the milk 1 tbsp at a time and blend in between. Add the powdered sugar vegan butter half the soy milk and vanilla extract to a mixing bowl. 1 4 tsp salt use a fine salt that will mix well into the frosting.
8 cups powdered sugar sifted fresh powered sugar will have the best taste. Beat on low speed with an electric hand mixer this prevents the powdered sugar from bursting out of the bowl. I have made this frosting in a blender with a hand mixer and a stand mixer.
If you use gluten free all purpose flour check for doneness at 18 minutes. Add the powdered sugar vanilla and 1 tablespoon of soy milk. Cool them in the pan set over a wire rack.
Using your electric mixer start at low speed gradually increasing speed. Bake in a preheated oven for 18 22 minutes. The number of tbsp of milk you need depends on the water content of your vegan butter.