{Vegan} Vanilla Cupcakes

Hello everyone!

As promised...here's the delicious Vegan Vanilla Cupcake recipe I tried from All Recipes

The recipe was really easy to follow and they came out moist and looking gorgeous!!

The frosting I made was using VEGAN butter...I didn't know there was such thing until I started researching about it, it has a different color and texture but works just as well :)

{I will added at the end of the post for you to try}

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

Directions

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.

Frosting

1 bottle of Earth Balance vegan butter (found at Trader's Joe)

2 cups of powder sugar

1/4 cup of vanilla flavored soy milk 

1 tbsp organic vanilla extract

Enjoy!!

xoxo