Vanilla Cupcake

0 made it | 0 reviews | 0 photos
Source: Bonnie Blankenship

20 minutes
15 - 20 minutes
Vanilla Cupcake

Fluffy, traditional vegan vanilla cupcakes!

Happy Baking
~ Bonnie Blankenship 


Vanilla Cupcake

1 Tbsp Apple Cider Vinegar

1 1/2 C Almond Milk

2 C Flour

1 C Sugar

2 Tsp Baking Powder

1/2 Tsp Baking Soda

1/2 Tsp Sea Salt

1/2 Tsp Coconut Oil

1 1/2 Tsp Vanilla


1/2 C Shortening

1/2 C Margarine

5 C Powdered Sugar

2 Tsp Vanilla Extract

Splash Almond Milk

2 Tbsp Orange Juice


Step 1
Preheat oven to 350 degrees F. Line muffin pans with 18 cupcake liners, set aside.

Step 2 
Measure apple cider vinegar in a 2 cup liquid measuring cup. Fill with almond milk to 1 1/2 cups. Let stand until curdled, about 5 minutes. In a large bowl, whisk together the milk mixture, coconut oil, and vanilla. Make a well in the dry ingredients and add the wet ingredients. Stir until combined and spoon batter into the prepared pans.

Step 3
Bake in preheated oven until the tops spring back, about 15 minutes. While cooling, prepare frosting.

Step 4
Cream shortening, margarine, and 3 cups of powdered sugar until smooth.  Add vanilla and orange juice. Alternatively add last cup of powdered sugar and almond milk until combined. Add more powdered sugar or almond milk to desired consistency, then frost cooled cupcakes!


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