This is my go to cupcake recipe. I like it because depending on the ingredients it can be vegan and it is a good choice for anyone that needs to watch their egg intake.
Vanilla Cupcake
2013-06-09 13:13:25
Serves 24
A versatile cupcake recipe.
Prep Time
15 min
Cook Time
20 min
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 coconut oil, melted and cooled
- 1 ¼ tsp of pure vanilla extract
- Vanilla Frosting
- 1/3 cup Earth Balance or Butter, softened
- 4 cups Powdered Sugar
- 2-3 Tbsp Almond Breeze or Milk
- 1 tsp Pure Vanilla
Instructions
- CAKE
- 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, 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.
- FROSTING
- 1/3 cup Earth Balance or Butter, softened
- 4 cups Powdered Sugar
- 2-3 Tbsp Almond Breeze or Milk
- 1 tsp Pure Vanilla
Notes
- Add a little cocoa into either the cake mix or frosting and you have chocolate 🙂
Deliciously Inspired http://www.deliciouslyinspired.com/
