Hi guys!
I have another yummy recipe today! I made these delicious vegan cupcakes for Mother’s Day yesterday & they were a HIT. My family isn’t vegan, but they thought they were the “best cupcakes” they’ve ever had! These are light & perfectly sweet & they weren’t that hard to make at all! I know that when it comes to vegan baking, I’m always intimidated because everything has to be by scratch, but the ingredients were simple & instructions easy to follow. I found the original recipe on Pinterest, & I’ll link it here 🙂
Ingredients: 1 1/16 cup non-dairy milk
2 tbsp raspberry jam
1/2 cup vegan butter
1 1/2 cup flour
1 tsp baking soda
2 cups powdered sugar
1/2 tsp salt
3/4 cup sugar
1 1/2 tsp vanilla extract
1 tsp apple cider vinegar
1/3 cup coconut oil
Prep time: 38 minutes
Serves: 12
I used almond milk and coconut oil butter for the substitutes! The batter is thicker than usual, but it makes the cupcakes super dense & flavorful 🙂