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VEGAN VANILLA CUPCAKES
INGREDIENTS
Wet Ingredients
- - 1 (240g) cup non-dairy milk
- - 1/3 cup (70g) coconut oil OR 1/2 (130g) cup nut/seed butter*
- - 2/3 cup (105g) coconut sugar
- - 1 tbsp vanilla extract
- - 1 tbsp apple cider vinegar
Dry Ingredients
- - 2 cups (240g) oat flour
- - 1/2 cup (60g) tapioca starch**
- - 1 tsp baking powder
- - 1/2 tsp baking soda
- - 1/2 tsp salt
INSTRUCTIONS
- Whisk together the wet ingredients.
- In a large mixing bowl whisk together the dry ingredients.
- Add the wet to the dry, and stir until well combined.
- Divide batter into 12 cupcakes lined with paper liners or sprayed with oil. Fill each almost to the top.
- Bake for 25-30 minutes at 350F or until golden brown and firm when lightly pressed in the middle.
- Cool completely before frosting (I actually like to chill them overnight first).
- Frost and enjoy!
- Keep leftovers in the fridge. They will last 4-5 days but dry out with time, so are best eaten within the first couple of days.
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