Vegan Cupcakes

Joan Hunt

By
@vegancook

These taste amazing and are quick to make! You can play around and substitute different milks, oils and extracts; just about any will work. I've listed my favorites. Unfortunately, this recipe doesn't rise well as a cake, but cupcakes are more fun anyway! These are great with a simple frosting of cocoa powder, powdered sugar and orange juice.


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Rating:

Comments:

Serves:

Makes 18 cupcakes

Prep:

10 Min

Cook:

15 Min

Ingredients

1 Tbsp
apple cider vinegar
1 1/2 c
almond milk
2 c
all-purpose flour
1 c
white sugar
2 tsp
baking powder
1/2 tsp
baking soda
1/2 tsp
salt
1/2 c
coconut oil, warmed until liquid
1 1/4 tsp
teaspoons vanilla extract

Directions Step-By-Step

1
Preheat oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with 18 paper baking cups.
2
Measure the apple cider vinegar into a 2 cup measuring cup. Fill with almond milk to make 1 1/2 cups. Let stand until curdled, about 5 minutes. In a large bowl, Whisk together the flour, sugar, baking powder, baking soda and salt. In a separate bowl, whisk together the almond milk mixture, coconut oil and vanilla. Pour the wet ingredients into the dry ingredients and stir just until blended. Spoon the batter into the prepared cups, dividing evenly.
3
Bake in the preheated oven until the tops spring back when lightly pressed, 15 to 20 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter. Frost with desired frosting.

About this Recipe

Course/Dish: Cakes
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids
Hashtags: #cakes, #Vegan, #Cupcakes