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Almond Vanilla Bean Easter Nest Cupcakes

A recipe for perfectly soft and fluffy white cupcakes with complementing frosting, both infused with a hint of delicious almond extract. The cupcakes are topped with egg-shaped candies and sprinkles to look like nests!
Prep Time 30 minutes
Cook Time 40 minutes
Cooling Time 30 minutes
Total Time 1 hour 10 minutes
Servings 12 cupcakes

Ingredients

Cupcakes:

  • 1/2 cup aquafaba (liquid from a can of chickpeas)
  • 3/4 cup sugar
  • 1 teaspoon lemon juice
  • 1/4 cup oil
  • 1/4 cup coconut oil, melted
  • 1/3 cup applesauce can sub pumpkin puree if you don't mind a little more golden color
  • 1 tablespoon baking powder
  • 3/4 teaspoon salt
  • 2 teaspoons vanilla extract
  • 1 teaspoon almond extract
  • 1 1/2 cups flour

Frosting:

  • 3 1/2 cups powdered sugar
  • 1/2 cup vegan "butter" or organic vegetable shortening room temp
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract
  • 1/4 teaspoon salt
  • 1 tablespoon almond milk

Optional Toppings:

  • chocolate sprinkles optional
  • Jordan almonds *see note

Instructions

Cupcakes:

  1. Preheat oven to 350 degrees F (180 C) and grease a 12-count cupcake pan with oil or line with cupcake liners. Pour aquafaba into bowl of stand mixer and beat until its begins to look light and fluffy. Slowly drizzle in sugar while beating on high and continue until it forms stiff peaks (it should take about 5 minutes). In separate bowl, stir together the coconut milk, lemon juice, applesauce, melted coconut oil, oil, and extracts.

  2. Now, while continuing to beat the aquafaba mixture, slowly pour in the liquids and beat just until evenly combined (the volume of fluffiness will fall a bit but don't worry, it was still worth it for the end result). 

  3. Now in another separate bowl, sift the flour, salt, and baking powder. Remove the mixing bowl from the mixer and add the sifted dry ingredients. Use a large spatula to gently fold in the ingredients just until fairly combined. (It's actually better to leave some small lumps then to overmix and lose volume.)

  4. Divide batter into the cupcake slots as evenly as possible. Bake for 22 - 28 minutes until toothpick inserted in center comes out clean and edges are lightly golden. Remove the cupcakes from oven and cool completely before frosting.

For Frosting:

  1. Beat "butter" in a large mixing bowl until creamed. Add vanilla and almond extract, salt, and powdered sugar one cup at a time. Add milk beat until light and fluffy. You may need to add more milk as needed for frosting consistency to be light and fluffy.
  2. Assemble:
  3. Fit a piping bag with a large round or star tip and fill with the frosting. Pipe frosting as desired onto cupcakes and decorate with chocolate sprinkles and Jordan almonds as desired.

Recipe Notes

Okay, a word on the Jordan almonds, any Jordan almond could be vegan but it depends on 1) how the sugar was processed 2) how the dye was derived. If it's done by a Jewish kosher place it will be vegan (as the kosher sugar and dies used cannot be insect derived) You could also get them from a vegan place online to be extra careful if you wish.