Vegan Cupcakes
These vegan cupcakes flavored with vanilla are egg-free, made with almond milk and coconut oil, and are quick to make with basic pantry ingredients. Original recipe: https://www.allrecipes.com/recipe/155534/vegan-cupcakes/
:max_bytes(150000):strip_icc()/2385598-vegan-cupcakes-jcalliagas-1x1-1-3167c2e67b834943acca9bfa9564b786.jpg)
Ingredients
- 1 tbsp apple cider vinegar
- 1 1/2 cup almond milk
- 2 cup all-purpose flour
- 1 cup white sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup coconut oil, warmed until liquid
- 1 1/4 tsp vanilla extract
Steps
- Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin pans or line with 18 paper baking cups.
- Pour 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.
- Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl. Whisk together almond milk mixture, coconut oil, and vanilla in a separate bowl. Pour wet ingredients into dry ingredients and stir just until blended. Spoon batter evenly into the prepared cups.
- Bake in the preheated oven until tops spring back when lightly pressed, 15 to 20 minutes. Cool in the pan set over a wire rack.
- Arrange cooled cupcakes on a serving platter. Frost with desired frosting.