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Prep Time: 10 Minutes Cook Time: 18 Minutes |
Ready In: 28 Minutes Servings: 10 |
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These are a hit at my husband's work-they all are in denial that they are vegan! They're super-quick to make and taste great. Ingredients:
1 cup almond milk |
1 teaspoon apple cider vinegar |
3/4 cup sugar |
1/3 cup canola oil |
1 teaspoon vanilla extract |
1/2 teaspoon lemon extract |
1 lemon, juice and zest of |
1 1/3 cups all-purpose flour |
3/4 teaspoon baking soda |
1/2 teaspoon baking powder |
1/4 teaspoon sea salt |
Directions:
1. 1. Combine milk with apple cider vinegar and set allow to curdle. .
2. 2. Add sugar, oil, vanilla, lemon extract, lemon juice and zest to milk mixture.
3. 3. Sift dry ingredients and add to wet ingredients with whisk until smooth-don't overmix though.
4. 4. Fill cupcake tins (lined with paper liners) 3/4 full.
5. 5. Bake for 350 degrees for 18-20 minutes.
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