Who thought vegan and cupcakes would go together? Certainly not me and maybe not you but weather you are vegan or not this is simply one of the best tasting vegan cupcakes that you will find, and the recipe is below.
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1 cup of flour
2 teaspoon of baking powder
A small pinch of sea salt
1/2 up of raw sugar
1/4 cup of flavorless oil (such as safflower or grapeseed)
3/4 cup of non-dairy milk of choice such as soy or almond milk
1 teaspoon vanilla
1/2 Tablesppon of fresh apple cider vinegar
First Pre-heat your oven to 365 degrees. Then line a pan or tray with about 10 cupcake liners. In a clean mixer bowl you will need to combine the flour, and the baking powder, pinch of sea salt and raw sugar. Mix on very low for a couple of seconds to combine all of the ingredients. Add the remaining ingredients and then beat on a medium speed until the mixture is well blended and there are no lumps remaining
Fill all of the cupcake liners with the mixed batter and then bake for about 20 minutes, or until a clean toothpick tests clean and the cupcakes bounce back when they are lightly pressed.
Remove the vegan cupcakes from the pan and allow them to cool completely before frosting.
Vegan Cupcake Frosting
2 cups of fresh powdered sugar
1/2 cup of melted and cooled fresh vegan butter
2 teaspoons of vanilla
Combine all of the ingredients into a clean mixer bowl. Beat on a low speed until the ingredients are well combined, then slowly increase the speed to a medium-high setting. Beat until the mixture is light and fluffy. If the frosting is a little too thick to pipe or to spread then add more melted vegan butter – about a tablespoon at a time – until it reaches the consistency you desire. If the mixture is too wet then add a little more of the powdered sugar.
Pipe or frost the vegan cupcakes as desired; serve them immediately or keep them covered in the fridge for up to about three days. Enjoy these Volumptuous Vegan Vanilla Cupcakes and Frosting
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