By: Sachi & pepa
Featuring: LesserEvil Sugar Cookie Popcorn
Makes 12 servings Ingredients:- 1/4 cup non-dairy milk
- 1/2 cup unsweetened applesauce
- 1/4 cup neutral oil
- 1/2 cup maple syrup
- 1 Tbsp vanilla extract
- 2 cups almond flour
- 3/4 cup potato starch
- 1/3 cup cornstarch
- 2 tsp baking powder
- 1 tsp sea salt
- 1⁄2 cup finely chopped Sugar Cookie Popcorn
- 1⁄2 cup vegan butter, softened
- 1 cup vegan powdered sugar
- 1 tsp vanilla
- 1 tbsp non-dairy milk
- 2-3 drops all natural red food coloring
- Preheat the oven to 350. In a large bowl, mix together the non-dairy milk, applesauce, oil, maple syrup and vanilla. Stir to combine. Add in the dry ingredients from almond flour to sea salt and mix thoroughly, until there are no dry spots or lumps. Fold in the Sugar Cookie Popcorn. Scoop the batter into 12 lined cupcake tins. Bake on a center rack for 20-24 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely while you make the icing.
- In a mixing bowl, combine the softened butter, powdered sugar, vanilla, milk and food coloring. Mix until completely combined the the frosting has a nice pink hue. If the icing gets too soft, place it in the refrigerator for up to 15 minutes. Using a star tip in a piping bag, pipe the icing onto the cooled cupcakes. Top with sprinkles and chopped Sugar Cookie Pop before serving.
