Vegan Cupcakes with Maple Vegan Frosting
Ingredients
The cupcakes
-
1 ½
teaspoons
apple cider vinegar
-
¾
cup
non dairy milk
-
1 ¾
cups
oat flour or gluten free flour
-
⅔
cup
sugar substitute or fine sugar
-
1 ½
teaspoons
baking powder
-
½
teaspoon
baking soda
-
¼
teaspoon
salt
-
⅓
cup
coconut oil or vegan butter
-
1
teaspoon
vanilla extract
The frosting
-
¼
cup
maple syrup
-
½
teaspoon
cinnamon
-
2 - 3
tablespoons
powdered sugar or sugar substitute
Instructions
- Preheat the oven to 350°F and line a muffin pan.
- Combine apple cider vinegar with non-dairy milk and let it curdle for about 5 minutes.
- In a large bowl, whisk together oat flour, sugar, baking powder, baking soda, and salt.
- Warm the milk mixture slightly, then combine it with coconut oil and vanilla.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Fill the muffin cups ¾ full with the batter.
- Bake for 18-22 minutes, then cool completely on a wire rack.
- Decorate with your choice of frosting and serve.
Nutrition Facts (estimated)
Servings
8-10
Calories
195
Total fat
9.3g
Total carbohydrates
25.1g
Total protein
3.1g
Sodium
155.1mg
Cholesterol
0mg
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