Vegan 4th of July Almond Cupcakes !


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These are definitely the best cupcakes I’ve made yet! The recipe called for vanilla but I didn’t have enough so I used almond extract! Thank god they turned out good! 

I took this recipe from Urban Bakes 

Vanilla Vegan Cupcakes

Prep time: 20 min | Cook time: 20 min | Total time: 45 min | Quantity: 12

Ingredients

  • 1 C soy *almond* milk
  • 1 T distilled white vinegar
  • 2 C all purpose *organic pastry* flour
  • 1 C sugar raw turbinado
  • 1 t baking soda
  • 1 t baking powder
  • 1/2 t salt
  • 1/3 C vegetable oil
  • 1/4 C water
  • 1 T lemon juice
  • 2 T vanilla *almond* extract

Directions

  1. Preheat oven to 350°F (175°C). Line 24 cupcake liners into pan
  2. In large bowl, mix soy milk and vinegar; set aside.
  3. In medium bowl, whisk flour, sugar, baking soda, baking powder and salt; set aside.
  4. Combine and whisk oil, water, lemon juice and vanilla into the soy milk-mixture.
  5. Gradually add the dry ingredients to the soy milk-mixture and mix on medium speed using an electric mixer until batter is lump-free.
  6. Pour batter into prepared cupcake liners about 1/2 – 3/4 full.
  7. Bake for 15 – 20 minutes until a toothpick inserted in the center comes out clean.

Vanilla Vegan Cupcakes recipe created by URBAN BAKES.

Vanilla Vegan Buttercream

Prep time: 2 min | Total time: 5 min | Yield: 1 1/2 cups

Ingredients

  • 2 C confectioner’s sugar
  • 1/4 C vegan butter (Earth Balance)
  • 1 T soy *almond* milk
  • 1 t clear vanilla *almond* extract

Directions

  1. In large bowl, combine and mix all ingredients together on medium speed using an electric mixer for 2 minutes or until buttercream becomes light and fluffy.
  2. Frost cupcakes.  Note: quantities in this recipe generously covers 6 cupcakes.

They were so yummy! I have plenty of leftovers!

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4 thoughts on “Vegan 4th of July Almond Cupcakes !

  1. Thanks for trying this recipe! I see that you replaced some of the ingredients which is great! This is exactly what I try to offer my readers; that ingredients can be substituted based on preference and/or availability.

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