by Austin Carter
New Recipe
Course: Dessert Cuisine: American Prep Time: 10minutes Cook Time: 15minutes Total Time: 25minutes Calories: 152kcal Servings: 18
– Measuring cups and spoons – Large mixing bowl – Medium mixing bowl – Whisk – 2-cup measuring cup – Muffin pans (two 12-cup pans or 18 paper baking cups) – Oven
– Wire rack – Spoon or batter scoop
– 1 tablespoon apple cider vinegar – 1 ½ cups almond milk – 2 cups all-purpose flour – 1 cup white sugar – 2 teaspoons baking powder – ½ teaspoon baking soda – ½ teaspoon salt – ½ cup coconut oil warmed until liquid – 1 ¼ teaspoons vanilla extract
1. Preheat Oven: Preheat oven to 350°F (175°C). Grease muffin pans or line with paper baking cups. 2. Prepare Almond Milk Mixture: Mix 1 tablespoon apple cider vinegar with 1 ½ cups almond milk. Let stand for 5 minutes to curdle.
3. Mix Dry Ingredients: Whisk together 2 cups flour, 1 cup sugar, 2 teaspoons baking powder, ½ teaspoon baking soda, and ½ teaspoon salt in a large bowl. 4. Mix Wet Ingredients: In a separate bowl, combine the curdled almond milk mixture, ½ cup liquid coconut oil, and 1 ¼ teaspoons vanilla extract.
5. Combine Mixtures: Pour wet ingredients into dry ingredients. Stir just until blended. Do not overmix. 6. Fill Muffin Cups: Spoon the batter evenly into the prepared muffin cups, filling each about 2/3 full.
7. Bake: Bake for 15-20 minutes until the tops spring back when lightly pressed. 8. Cool and Frost: Cool the cupcakes in the pan on a wire rack. Once cooled, frost with desired frosting.