Vegan Cupcakes

Like I mentioned in my previous post, my daughter (and some friends, I'm finding as well) are "Daniel fasting." This recipe is a great solution to the snack or sweet cravings during a fast. NO animal or dairy product whatsoever!

The original recipe is just a basic vanilla cupcake recipe, but it's easily adaptable to create a Carrot Cupcake or even CHOCOLATE. YUM!




Ingredients:
1 cup soy or almond milk
1 tsp apple cider vinegar
1¼ cups whole wheat flour
2 Tbs corn starch
¾ tsp baking powder
½ tsp baking soda
¼ tsp salt
1/3 cup oil (such as grape seed or olive oil)
¾ cup sugar
1 Tbs vanilla extract


Directions:
Preheat oven to 350º. Line muffin pan with cupcake liners.

Place the tsp of vinegar into 1-cup measuring cup. Pour soy or almond milk over the vinegar and set aside for a few minutes to allow to curdle.

In a large mixing bowl, mix the flour, corn starch, baking powder, baking soda, and salt. In a small bowl, mix the milk, vinegar, oil and vanilla extract. Add to dry ingredients and mix until no lumps remain.

Fill cupcake liners two-thirds full and bake for 20-22 minutes.




Variation:

Vegan Carrot Cupcakes

Increase the flour to 1½ cups
Increase baking powder to 1 tsp
Add 1 tsp nutmeg and 2 tsp cinnamon to the dry ingredients.
Add ½ cup shredded carrot and ½ cup nuts (such as pecan or walnut) to the prepared batter.


Frosting option:
What's a cupcake without frosting? You can easily make a vegan frosting option by using 1 Tbs of coconut oil, 1 cup of confectioners flour (or more to desired consistency) and 1 tsp of soy or almond milk. Add 1 tsp of vanilla extract if desired. Blend together in a small mixing bowl until smooth.