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My review
Vegan Cupcakes
16
cornfairy
"These taste amazing and are quick to make! You can play around and substitute different milks, oils and extracts; just about any will work. I've listed my favorites. Unfortunately, this recipe doesn't rise well as a cake, but cupcakes are more fun anyway! These are great with a simple frosting of cocoa powder, powdered sugar and orange juice."
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Ingredients
25 m servings 152Original recipe yields 18 servings (18 cupcakes)
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Directions
{{model.addEditText}} Print- 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.
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Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews
Read all reviews 334428 Ratings
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Most helpful positive review
2/12/2009
YUM!!! This recipe is amazing!!! I am an avid baker and love, love, love cupcakes! My tried and true cupcake recipe had previously been a variation of the Magnolia vanilla cupcake recipe, but s...
Most helpful critical review
4/28/2013
I followed the directions, which said to add the coconut oil to the almond milk, but didn't mention that you need to let the almond milk sit out long enough to be above room temperature before y...
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2/12/2009
YUM!!! This recipe is amazing!!! I am an avid baker and love, love, love cupcakes! My tried and true cupcake recipe had previously been a variation of the Magnolia vanilla cupcake recipe, but s...
1/12/2009
These were great! I didn't have almond milk but is subsituted soy milk and added 1/4 teaspoon of almond extract. I just used vegetable oil. I made icing with vegan butter, powder milk, and vanil...
6/1/2008
I was very impressed with this recipe. I was having a guest to dinner who is lactose intolerant, so I needed a milk-free dessert. These were very easy to make and taste very similar to regular...
9/18/2009
These were DELICIOUS! Some of the best cupcakes I've ever had. Loved the coconut flavor. I made a coconut frosting to go on it as well. 1 cup powdered sugar, 1 cup coconut, 1 Tbsp coconut oi...
3/6/2009
I made vegan chai cupcakes! I swapped about 2 tbsp of the sugar for a sweetened powdered chai mix and these came out spicy-sweet and delicious (even without frosting)!
4/24/2009
Update 10/15/11-I made this batter into processed-sugar free biscotti by using my modified recipe below, pouring the batter into a 9 x 13 pan, baking it (check at 20 minutes), cooling it, cuttin...
10/21/2008
Great recipe! I've found that vegan recipes work well for my family, as my oldest son is allergic to milk and corn, and even though I needed to substitute the baking powder for 1/2 t baking sod...
4/28/2013
I followed the directions, which said to add the coconut oil to the almond milk, but didn't mention that you need to let the almond milk sit out long enough to be above room temperature before y...