VEGAN CUPCAKES
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.
Provided by cornfairy
Categories Desserts Cakes Cupcake Recipes
Time 25m
Yield 18
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with 18 paper baking cups.
- 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.
- 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.
Nutrition Facts : Calories 152.4 calories, Carbohydrate 22.6 g, Fat 6.4 g, Fiber 0.5 g, Protein 1.5 g, SaturatedFat 5.3 g, Sodium 167.4 mg, Sugar 11.8 g
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Edwin Adams
[email protected]These cupcakes are perfect for any occasion. They're delicious, easy to make, and everyone will love them.
Mezanmi
[email protected]I'm not a huge fan of vegan desserts, but these cupcakes were actually really good. I would definitely eat them again.
MD Ajharul
[email protected]These cupcakes were a bit too sweet for my taste, but they were still good.
Umair Nadeem
[email protected]I wasn't sure how these cupcakes would turn out, but I was pleasantly surprised. They were really moist and flavorful.
Anela
[email protected]These cupcakes were really easy to make and they turned out great! I'll definitely be making them again.
Tony Jackson
[email protected]I made these cupcakes for my friend's birthday party and they were a huge hit! Everyone loved them.
Debbie Wass
[email protected]These cupcakes were a bit dry, but the frosting was really good.
Sita Khanal
[email protected]I've tried a lot of vegan cupcakes, and these are by far the best. They're so moist and flavorful, and the frosting is to die for.
Moti Rai
[email protected]These cupcakes were a bit too dense for my taste, but the frosting was delicious.
Avalos Williams
[email protected]I was really impressed with these cupcakes. They were so light and fluffy, and the frosting was perfectly creamy.
MR. DIYAR
[email protected]These cupcakes are a great option for people with food allergies. They're free of gluten, dairy, and eggs, so they're safe for almost everyone to eat.
Nasiru Ajarat
[email protected]I'm not a vegan, but I really enjoyed these cupcakes. They were moist and flavorful, and the frosting was the perfect amount of sweetness.
Victoria V
[email protected]These cupcakes are so easy to make and they taste amazing! I love that they're vegan so I can feel good about eating them.
Serano Collet
[email protected]I was really excited to try these cupcakes, but I was disappointed. They were dry and crumbly, and the frosting was too sweet.
Yaseen Rehman
[email protected]I've made these cupcakes several times now and they always turn out perfect. They're so moist and fluffy, and the frosting is to die for.
Oliva Patterson
[email protected]These cupcakes were a hit at my last party! Everyone loved them, even the non-vegans.