Making cupcakes is so much fun because they are so versatile. Here is a fun Christmas version. Even candied monkeys work well when they are surrounded by red and green sugar sprinkles. Invest in a cupcake holder and these will last in the freezer for several weeks – that is if people will stay out of them 🙂
Ingredients
1 Tbsp apple cider vinegar
1 ½ cup almond milk, unsweetened or (your choice of milk)
2 cups white spelt flour, (or your choice of flour)
1 cup white sugar
2 tsp baking powder
½ tsp baking soda
½ tsp salt
½ cup canola oil
1 ¼ tsp of pure vanilla extract
Christmas Sugar Sprinkle
Directions
Preheat oven to 350 degrees. Line two-12-cup muffin pans with muffin cups.
Combine the 1 1/2 cup almond milk and vinegar into a 2-cup measuring cup and whisk together. Let sit 5 minutes until curdled (little bubbles will appear on top).
In large bowl whisk together the flour, sugar, baking powder, baking soda and salt.
In a separate bowl whisk together the almond milk mixture, canola oil and vanilla.
Pour the wet ingredients into the dry mixture and mix well.
Spoon the batter a little more than halfway into prepared cups. (Do not overfill) Lightly bang pan against counter to even out batter.
Bake in the preheated oven until a toothpick inserted in the middle comes back clean, approximately 15-20 minutes.
Cool in pan on a cooling rack.
Make frosting below.
When cool – Top with frosting and sprinkles.
Vegan Frosting
Directions
1/3 cup Earth Balance or Butter, softened
4 cups Powdered Sugar
2-3 Tbsp Almond Breeze or Milk
1 tsp Pure Vanilla
In large bowl, cream Earth Balance or butter. Add remaining ingredients. Beat until frosting is smooth and desired consistency.
NOTE: This recipe can be made using flour, butter, or milk of choice.
