These cupcakes are so light and fluffy almost a sponge like texture. You can make a double or even triple batch and freeze these cupcakes as well. Just be sure to pull them out of your freezer and let them come to room temperature before icing or serving.
Top these bad boys with vegan buttercream or ganache and then serve them to non vegans. Don’t tell them they’re vegan until after they taste one. Most people have that certain stigma that all things vegan are gross so they will believe it because they know ahead of time it’s vegan. They can’t deny these sweet treats but then again neither can the picky eaters in my family.
To start you need to preheat the oven to 350F and line the cupcake pan with liners.
Next, In a measuring cup add the 1 cup of plant based milk with 1 teaspoon apple cider vinegar. Set it aside for 10 minutes to curdle.
While the milk is curdling, add the coconut sugar, sunflower oil and vanilla extract to a large mixing bowl. Mix to combine. Then add in your curdled milk and whisk until the batter is foamy. {This batter is very thin}
In the same mixing bowl, sift in the flour, baking soda, baking powder, cornstarch, and sea salt.
Whisk together until no lumps remain {or until you get out as many as you can}.
Finally, divide the batter evenly between the 12 cupcake liners. Bake for 22 minutes {a little less depending on your oven} or until done in the center.
I had a little more batter left over so I made a small personal cake for my son!
Let the cupcakes cool completely before frosting.
| Prep Time | 15 minutes |
| Cook Time | 22 minutes |
| Servings |
cupcakes
|
- 1 cup Plant-Based Milk
- 1 tsp Apple Cider Vinegar
- ¾ cup Coconut Sugar
- ⅓ cup Sunflower Oil
- 2 teaspoons Vanilla Extract
- 1¼ cup All-Purpose Flour
- 2 tablespoons Cornstarch
- ¾ teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ½ teaspoon Sea Salt
Ingredients
|
|
- To start you need to preheat the oven to 350F and line the cupcake pan with liners.
- Next, In a measuring cup add the 1 cup of plant based milk with 1 teaspoon apple cider vinegar. Set it aside for 10 minutes to curdle.
- While the milk is curdling, add the coconut sugar, sunflower oil and vanilla extract to a large mixing bowl. Mix to combine. Then add in your curdled milk and whisk until the batter is foamy. {This batter is very thin}
- In the same mixing bowl, sift in the flour, baking soda, baking powder, cornstarch, and sea salt. Whisk together until no lumps remain {or until you get out as many as you can}.
- Finally, divide the batter evenly between the 12 cupcake liners. Bake for 22 minutes {a little less depending on your oven} or until done in the center. Let the cupcakes cool completely before frosting.
Did you attempt this recipe? Please let me know how you liked it {or not} by leaving a comment below or sharing a picture on Instagram with the hashtag #mamawentveganrecipes or @mamawentvegan. I love to hear your feedback and see your creations!
