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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 12 |
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Vegan cupcakes! Ingredients:
1 cup soymilk |
1 teaspoon apple cider vinegar |
1/2 cup cold coffee |
1/3 cup vegetable oil |
3/4 cup sugar |
1 1/2 teaspoons vanilla extract |
1/3 cup cocoa |
1 3/4 cups flour |
3/4 teaspoon baking powder |
1/2 teaspoon baking soda |
2 tablespoons instant coffee |
Directions:
1. Preheat the oven to 350.
2. Mix the apple cider vinegar into the soy milk with a whisk. Set aside to curdle for ~10 minutes.
3. In a separate bowl, mix the oil, sugar, coffee, and vanilla together until combined. Add the soy milk mixture. Mix well.
4. Add dry ingredients to the bowl and mix until smooth-no lumps.
5. Pour batter into a lined or oiled cupcake tin (muffin tin, whatever tin you have). Bake for 20-25 minutes or until firm to the touch and an inserted knife comes out clean.
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