Vegan Vanilla Cupcakes

Yesterday was my boyfriend’s birthday and we we’re supposed to go out but where I live was having a winter weather advisory due to an ice storm. The weather was predicted to be so bad that I was teaching yoga at the Social Security Administration and in the middle of the class the alarm started blaring that the entire facility was officially closed, this was followed by all other jobs of mine for the day calling me to tell they would be closing. With a day off and no celebration plans in sight I got to cooking. I made some of his favorites which include my delicious Quiche, Buffalo Hummus, and arranged a tray of antipasta and cheese. The finale being some super moist and sweet Vanilla Cupcakes.

What We’ll Need:

1 TBSP Apple Cider Vinegar

1/12 Cups Almond Milk

2 Cups Garbanzo Bean Flour

1 Cup Coconut Sugar

2 TSP Baking Powder

1/2 TSP Salt

1/2 Cup Coconut Oil

1 1/4 TSP Vanilla Extract

Let’s Get Cooking:

Start off by pre-heating the oven to 350 Degrees. While the temperature begins rising Take out two mini cupcake trays or one large 12 cupcake Tray and line with Your choice of Grease, I use Coconut Oil Spray. Place tray aside and add Apple Cider Vinegar and Almond Milk together, mix and let curdle for about 5 minutes. While this happening add the Flour, Coconut Sugar, Baking Powder, Baking Soda and Salt. In a separate bowl add the wet ingredients which is the Almond Milk and Apple Cider Vinegar mixture, melted Coconut Oil and Vanilla. With the Dry materials mixed, Slowly pour in the wet ingredients and mix until blended and thick. Finally spoon out the mixture into the cupcake tray. Place the tray into your oven and let cook 12-15 minutes, checking on them until their slightly golden brown and fully cooked, you can check by placing a toothpick into the center and having it come out clean. While the Cupcakes are baking you can begin preparing your own frosting.

Super Easy Vanilla Frosting:

4 TBSP Vegan Butter

4 TBSP Almond Milk

2 Tsp Vanilla Extract

3 Cups Coconut Sugar

How to Prepare:

Melt down the Vegan Butter on the stove top or in your microwave, once liquified mix in a bowl with the almond milk and Vanilla Extract. Lastly slowly add in the Coconut Sugar and mix continuously. This will be like a frosting probably much different than you’ve prepared or seen before. This will have a brown color due to the coconut sugar and won’t be fluffy, but it’ll be thick and syrupy, definitely messy. i spooned a teaspoon onto each mini cupcake and let it soak in and some of it stayed on top as well. the frosting on top will dry and look like a pretty, sugary layer of glass almost. Of course feel free to decorate however you feel fit. Get Creative and Enjoy!

**The ones with crumble are a non-vegan butterscotch crumble I made for my boyfriend as it was his birthday and He is not a vegan

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