Best Vegan Vanilla Cupcakes!
The Best Vegan Vanilla Cupcakes as rated by readers!! Vegan, dairy-free, made with all-purpose flour and maple syrup, nobody would know these are vegan!
INGREDIENTS
For the Icing
INGREDIENTS
- 3 cups all-purpose flour
- 1 cup + 2 tablespoons granulated white sugar
- 1 teaspoon baking soda
- 1 tablespoon baking powder
- 1 1/2 teaspoons fine sea salt
- 1/2 cup pure maple syrup, room temp
- 3/4 cup grapeseed oil (for a Lower Fat version, you can use half applesauce (6 Tbsp) and half oil (6 Tbsp)
- 1 1/2 cups canned "lite" coconut milk, room temp, do not sub with a watery thin milk like rice or almond. The coconut makes them fluffy.
- 1 tablespoon lemon juice or apple cider vinegar
- 2 tablespoons vanilla extract
For the Icing
- two 4 oz vegan buttery sticks, room temperature (1 cup total) Do not sub with the tubs of spreads, as they contain too much liquid
- 2 1/2 cups (380g) vegan powdered sugar
- 1 teaspoon vanilla extract
- 1-2 tablespoons almond milk or desired milk, if needed
INSTRUCTIONS
- Preheat oven to 350 degrees. Line two muffin pans with decorative paper liners or grease and line with parchment paper rounds on the bottoms of two 9 inch round cake pans. This will make for easy removal later.
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- Click here to get more instructions
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