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Vegan Cupcakes

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Vegan Cupcakes

Incredible vegan cupcakes.

Incredible vegan cupcakes.
  • 15

Directions

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Yields: 18 Cupcakes
Instructions:

  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

Ingredients:

1 tablespoon apple cider vinegar
1 1⁄2 cup almond milk
2 cups flour
1 cup Sugar
2 teaspoons Baking powder
1⁄2 teaspoon Baking soda
1⁄2 teaspoon salt
1⁄2 cup coconut oil
1⁄25 teaspoon vanilla extract

Steps:

Source: http://allrecipes.com/Recipe/Vegan-Cupcakes/Detail.aspx?evt19=1

Ryan R

Greetings veg community! My name is Ryan and I'm a writer for Clearly Veg. I'm a vegetarian that writes and trains/teaches grappling (Brazilian Jiu-Jitsu & wrestling) full-time. My goal is to educate readers about the political and environmental state of the world, and how that long-standing model of living affects the world around us. I especially like digging into what we eat, how we get said food, and the aftermath of this very large and political process. If I can help a few athletes get beyond the swarm of misinformation that surrounds the possibility of them going a more "veg" direction - even better. About The Author:

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