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Wednesday, May 21, 2014

Very vanilla cupcakes

Everyone needs a cupcake! Especially if you have allergies! This was requested by  a lovely lady, Lauren, who knows someone with dairy allergies. Here's a dairy free version for ya!

Cupcake batter

1 T lemon juice
1 1/2 C almond milk (or milk of choice. hemp, sunflower and oat milks are good)
2 C all purpose flour
1 C sugar
1/2 t baking soda 
2 t baking powder 
1/2 t salt
1/4 C almond oil (or veggie/canola)
2 T vanilla

 Mix lemon juice and milk together and allow to curdle for about 5 minutes.

Mix dry ingredients together. Add oil and vanilla to lemon and milk and mix together.

Combine wet with dry ingredients. Mix together well. You'll end up with a nice, velvety texture.

Bake on 350' for about 15 to 20 minutes. 18 minutes worked well for me.

Cinnamon vanilla frosting 

5 T room temp Earth Bound
2 C powdered sugar
1 t cinnamon
2 t vanilla

Mix together with a hand blender until you have a thick consistency. You can add more sugar or butter as needed. This is very much a taste as you go frosting.

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