Name: Vegan Cupcakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 18
Cuisine: American
Ingredients: 1 tablespoon apple cider vinegar; 1.5 cups almond milk; 2 cups all-purpose flour; 1 cup white sugar; 2 teaspoons baking powder; 0.5 teaspoon baking soda; 0.5 teaspoon salt; 0.5 cup coconut oil, warmed until liquid; 1.25 teaspoons vanilla extract

Ingredients

18 serv.

1 tablespoon apple cider vinegar
1.5 cups almond milk
2 cups all-purpose flour
1 cup white sugar
2 teaspoons baking powder
0.5 teaspoon baking soda
0.5 teaspoon salt
0.5 cup coconut oil, warmed until liquid
1.25 teaspoons vanilla extract

Instructions

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1 Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin pans or line with 18 paper baking cups.
2 Pour apple cider vinegar into a 2-cup measuring cup. Fill with almond milk to make 1 1/2 cups. Let stand until curdled, about 5 minutes.
3 Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl. Whisk together almond milk mixture, coconut oil, and vanilla in a separate bowl. Pour wet ingredients into dry ingredients and stir just until blended. Spoon batter evenly into the prepared cups.
4 Bake in the preheated oven until tops spring back when lightly pressed, 15 to 20 minutes. Cool in the pan set over a wire rack.
5 Arrange cooled cupcakes on a serving platter. Frost with desired frosting.