What is Nougat Crisp and is it essential for the frosting?

Nougat Crisp is a type of chocolate that provides the distinct nougat flavor and texture for the frosting. While essential for the specified flavor, you could experiment with another vegan white or milk chocolate if Nougat Crisp is unavailable, though the taste profile would differ.

Why do I need to let the plant milk and apple cider vinegar rest?

Combining plant milk with apple cider vinegar creates a vegan 'buttermilk' substitute. Letting it rest for 5 minutes allows the acid to curdle the milk slightly, adding tenderness and moisture to the cupcake batter.

Can I use a different flour instead of spelt flour for the cupcakes?

Spelt flour gives these cupcakes a specific light texture and nutty flavor. While you might substitute with all-purpose flour or a gluten-free blend, the texture and taste of the final cupcake may vary.

Are the dairy-free butter and powdered sugar in the frosting truly optional?

The dairy-free butter adds richness and a smoother texture to the nougat frosting, while powdered sugar can be adjusted to taste for sweetness. You can omit them, but the frosting's consistency and sweetness might be slightly different.

How should I store leftover Nougat Cinnamon Cupcakes?

Store these Nougat Cinnamon Cupcakes in an airtight container at room temperature for up to 2-3 days, or in the refrigerator for up to 5 days, especially if your kitchen is warm.

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Nougat Cinnamon Cupcakes
[Vegan]

KK By: Kirsten Kaminski

Author Bio

Kirsten is the foodie behind The Tasty K, a food video blog promoting eating simple,... Read More

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Fluffy vegan Nougat Cinnamon Cupcakes with creamy, piped nougat frosting, garnished with optional sprinkles, on a white plate.

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Nougat Cinnamon Cupcakes [Vegan]

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Ingredients You Need for Nougat Cinnamon Cupcakes [Vegan]

For the Cupcakes:

1/8 cup coconut oil, melted
1/3 cup + 2 tablespoons plant milk
1/4 cup maple syrup
1 teaspoon apple cider vinegar
1 cup spelt flour
1 teaspoon baking powder
1/2 teaspoon cinnamon
pinch of sea salt

For the Nougat Frosting:

2 tablespoons almond butter
1 tablespoon dairy-free butter (optional)
1 tablespoon coconut oil
1/8 cup Nougat Crisp, melted
1/4 teaspoon cinnamon
1/8 cup powdered sugar (optional, depending on taste)

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How to Prepare Nougat Cinnamon Cupcakes [Vegan]

First make the frosting. Place the Nougat Crisp chocolate into a small bowl over a water bath and melt it. In a separate bowl, place almond butter, coconut oil, cinnamon, powdered sugar and dairy-free butter. Use a hand mixer to combine. Once the chocolate has melted, pour it into the frosting mixture and mix until smooth. Place into the fridge for 1 hour until firm.
Preheat the oven to 350°F and line a cupcake tin with paper baking cups.
In a medium sized bowl, combine the plant milk and the apple cider vinegar and let rest for 5 minutes (to turn into ‘buttermilk’). Add in the maple syrup and coconut oil and combine.
Sift the dry ingredients into a separate bowl. Add the wet into the dry ingredients and combine until you have a smooth batter (careful not to over mix).
Spoon the batter into the paper cups until 2/3 full. Place into the oven and bake for 10-12 minutes. Take the cupcakes out of the oven and let them cool down completely.
Scoop the frosting into a piping bag and decorate each cupcake to your own liking. Add sprinkles, glitter or enjoy like this!