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Vanilla Cupcake

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Source: Bonnie Blankenship


Serves
18
Prep
20 minutes
Cook
15 - 20 minutes

Fluffy, traditional vegan vanilla cupcakes!

Happy Baking
~ Bonnie Blankenship 
 


Ingredients


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


Frosting


1/2 C Shortening


1/2 C Margarine


5 C Powdered Sugar


2 Tsp Vanilla Extract


Splash Almond Milk


2 Tbsp Orange Juice


Directions


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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