WARNING, these cupcakes are so good you might try to eat them all in one sitting. My favorite variations were with raspberry centers and strawberry jelly centers with chocolate chips melted on top. My husbands were with chocolate chips and peanuts in the center. They were so good we had them for breakfast.
Vegan Shupcakes
1 cup whole wheat pastry flour
2 tsp baking powder
.5 tsp baking soda
.5 tsp nusalt, or salt
.5 cup coconut oil
1 cup almond milk
1 tsp apple cider vinegar
1.5 tsp vanilla
.25 cup agave nectar
Pour the vinegar into the milk and let sit until curdled. In the meantime, mix together dry ingredients in a separate bowl. Pour in liquid coconut oil and then the wet ingredients. It is important that the coconut oil is mixed before or after the other wet ingredients because the oil will harden if it is mixed with the cold ingredients. At this point you can either mix in flavor variations or do it right in the cupcake cup so you can try different ones. I use the mini cupcake maker so I spooned in batter then placed fruit/chocolate/nuts/etc. on top and pushed them down with a butter knife, stirring a little. Then I cooked them for 7 minutes. I frosted some with a mixture of vanilla (.25 tsp), soymilk (1tbsp), and powdered sugar (.5 cup), and others by just melting chocolate chips (2) on top and spreading it around with a butter knife. Be careful about mixing fruit into the entire batter mixture because when I did this with raspberries it caused the cupcakes not to rise. Also, the raspberries taste better when they are whole.
Enjoy!
Vegan Shupcakes
1 cup whole wheat pastry flour
2 tsp baking powder
.5 tsp baking soda
.5 tsp nusalt, or salt
.5 cup coconut oil
1 cup almond milk
1 tsp apple cider vinegar
1.5 tsp vanilla
.25 cup agave nectar
Pour the vinegar into the milk and let sit until curdled. In the meantime, mix together dry ingredients in a separate bowl. Pour in liquid coconut oil and then the wet ingredients. It is important that the coconut oil is mixed before or after the other wet ingredients because the oil will harden if it is mixed with the cold ingredients. At this point you can either mix in flavor variations or do it right in the cupcake cup so you can try different ones. I use the mini cupcake maker so I spooned in batter then placed fruit/chocolate/nuts/etc. on top and pushed them down with a butter knife, stirring a little. Then I cooked them for 7 minutes. I frosted some with a mixture of vanilla (.25 tsp), soymilk (1tbsp), and powdered sugar (.5 cup), and others by just melting chocolate chips (2) on top and spreading it around with a butter knife. Be careful about mixing fruit into the entire batter mixture because when I did this with raspberries it caused the cupcakes not to rise. Also, the raspberries taste better when they are whole.
Enjoy!
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