Are you looking for something new to make with your kids this weekend? These vegan cupcakes are not only delicious but they’re also incredibly easy to make. They require no eggs, dairy, or butter and the whole recipe is gluten-free! All it takes is a few simple ingredients that you probably already have at home. Let your little ones get in on some of the kitchen action while baking these scrumptious treats together. It’s never too early to teach them how to cook healthy meals for themselves!
prep: 10 mins, cook: 15 mins, total: 25 mins, Servings: 18, Yield: 18 cupcakes
1 cup white sugar
1 ½ cups almond milk
1 tablespoon apple cider vinegar
½ cup coconut oil, warmed until liquid
2 teaspoons baking powder
½ teaspoon baking soda
2 cups all-purpose flour
1 ¼ teaspoons vanilla extract
½ teaspoon salt
Preheat oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with 18 paper baking cups.
Measure the 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. In a large bowl, Whisk together the flour, sugar, baking powder, baking soda and salt. In a separate bowl, whisk together the almond milk mixture, coconut oil and vanilla. Pour the wet ingredients into the dry ingredients and stir just until blended. Spoon the batter into the prepared cups, dividing evenly.
Bake in the preheated oven until the tops spring back when lightly pressed, 15 to 20 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter. Frost with desired frosting.
Per Serving: 152 calories; protein 1.5g; carbohydrates 22.6g; fat 6.4g; sodium 167.4mg.