THE BEST (VEGAN) CUPCAKES – EVER!

When my daughter became a vegan, just about a year ago, my first thoughts were: Cookies. Cupcakes. Frosting.

As in, how was she going to get her “sugar fix”? Especially one that I often was in charge of providing?

Overall, her diet is a good one — moderate portions and well-rounded. And since becoming a vegan her eating habits have improved even more. I must say I’m very impressed with, and proud of, her commitment to what can often be a very challenging diet.

But the girl does love her dessert. And the limitations imposed by a vegan lifestyle — especially when it comes to baked goods — are pretty severe. Think about it: no butter. No milk. No eggs.

So she’s done her homework and scoured the market, both on-line and at local grocery stores, to find enough prepared goodies to satisfy her sweet tooth. There are even a few bakeries that are “vegan only” — and quite good (I’m the official “sampler”).

Cupcake Ingredients

• 1 c. flour
• 2 t. baking powder
• pinch salt
• 1/2 c. sugar
• 1/4 c. flavorless oil (such as grapeseed or safflower)
• 3/4 c. non-dairy milk of choice (I used almond milk; soy would work just fine too)
• 1 t. vanilla
• 1/2 T. apple cider vinegar

Directions

• Pre-heat oven to 365 degrees. Line a pan with 10 cupcake liners. In a mixer bowl combine flour, baking powder, salt and sugar. Mix on low for a few seconds to combine. Add remaining ingredients and beat on medium till well blended and no lumps remain.
• Fill the cupcake liners with the batter and bake for 20 minutes, or till a toothpick tests clean and cupcakes bounce back when lightly pressed.
• Remove cupcakes from pan and cool completely before frosting.

Frosting Ingredients

• 2 c. powdered sugar
• 1/2 c. melted and cooled vegan butter
• 2 t. vanilla

Directions
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For full instructions please see : www.babble.com

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