Vegan Cupcakes

Made these cupcakes for my vegan friends and was surprised by the wonderfully delicious result. These cupcakes equaled the non-vegan version and it was so easy to make. Try substituting different milks, oils and extracts for variety. Great with coffee, tea or Indian Chai tea.


1 tablespoon apple cider vinegar
1-1/2 cup almond milk, soy milk or rice 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
1-1/4 teaspoon vanilla extract

1. Preheat oven to 350ºF (175ºC). Line muffin pan with paper liner.
2. Measure apple cider vinegar into a 2 cups measuring cup. Fill with almond milk to make 1-1/2 cups. Let stand until curdled, about 5 minutes.
3. In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt.
4. In another bowl, whisk together almond milk/vinegar mixture, coconut oil and vanilla extract.
5. Pour wet ingredients into the dry ingredients and stir until just blended.
6. Divide batter equally into muffin pan.
7. Bake in preheated oven 15-20 minutes or until cake tester comes out clean.
8. Cool in pan set over wire rack.
9. Frost with desired frosting when completely cooled.

Happy baking!


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