Vegan Recipe of the Week: Vegan Cupcakes

VEGAN CUPCAKE

VEGAN CUPCAKE

These cupcakes are moist, flavorful and all around perfect – dairy free cupcakes!  This recipe serves as a great base and you can easily change the flavor and look of the cupcake by topping with any glaze, frosting, or filling you like.   

Ingredients

1 tablespoon apple cider vinegar

1 1/2 cups almond milk

2 cups all-purpose flour

1 cup white sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup coconut oil, warmed until liquid

1 1/4 teaspoons vanilla extract

 

  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
Jennifer D. Carroll
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Jennifer D. Carroll

Entrepreneur. Coach. Dreambuilder.

My passion is helping people discover their purpose, tap into their passion and create the life that they truly desire.

Whether it is traveling the world, starting a school, or just spending more time with their family - I help people create their ideal realities by changing their mindset and takingmoney as an issue out of the way so that they have true freedom.

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Posted on June 22, 2015 in Get Healthy, Vegan Recipe of the Week, Vegetarian & Vegan Recipes

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