- In a large mixing bowl, add softened vegan butter and whip with a hand mixer or stand mixer for 3 minutes to until it becomes a fluffy texture.
- Slowly fold in one cup at a time of the icing sugar, and when all is added, whip again at a low speed for a few minutes until the texture is consistent.
- Add in the almond or cashew milk and vanilla extract, and whip again for a final 2 minutes.
Cupcakes: President’s Choice gluten-free golden or chocolate cake mix
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