The Perfect Cupcakes
1 tablespoon apple cider vinegar
1 1/2 cups plain almond milk
2 cups whole wheat pastry flour
1 cup cane sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup coconut oil, warmed until liquid
1 1/2 teaspoons pure vanilla extract
Preheat oven to 350 degrees.
Grease or line two cupcake tins (makes about 36 mini cupcakes or 18 large cupcakes).
Combine apple cider vinegar and almond milk. Let stand until curdled, about 5 minutes.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
Add coconut oil and vanilla to apple cider vinegar and almond milk.
Pour the wet mixture into the dry ingredients and stir just until blended.
Spoon the batter into the prepared cups, filling about 2/3 full.
Bake until the tops spring back when lightly pressed, about 12 minutes for mini cupcakes,
15-20 for large cupcakes. Let cool completely before frosting.
The Perfect Icing
1/4 cup coconut oil
2 cups powdered cane sugar
4-5 tablespoons plain almond milk
1 teaspoon pure vanilla extract
Whisk the coconut oil.
Whisk in 1/2 cup of the powdered sugar, the vanilla and 2 tablespoons of the almond milk.
Continue whisking and adding powdered sugar and almond milk as needed until everything
is combined and clump-free. Consistency should be spreadable but not runny.
Spread generously over cooled cupcakes and top with vegan sprinkles or colored sugar.