Vegan Vanilla Almond Cupcakes
I experimented a bit with this recipe—how does vanilla and almond taste together? Apparently, fantastic!
Servings: 6
Ingredients
- 1/2 cup vegetable oil
- ¾ cup sugar
- 2 "eggs" I prefer Ener-g egg-replacer, but you can use apple sauce, a banana or a flax seed mixture
- 1 teaspoon vanilla extract
- 1 1/2 teaspoon almond extract
- 1 cup Blue Diamond Almond Breeze® almond milk I used the Vanilla flavour, but you could use original instead
- 1 teaspoon baking power
- 1 3/4 cup all-purpose flour
- 1/2 teaspoon salt
Instructions
- Preheat oven to 350 degrees F
- Mix your vegan "eggs" in a small mixing bowl
- Add oil, almond milk, extracts and sugar to the "eggs"
- Mix flour, baking powder and salt in a large bowl
- Add liquid mixture to the large bowl
- Divide the mixture in to 12 cupcake moulds or a muffin pan
- Bake the cupcakes for 18 to 20 minutes in an oven, or about 15 to 18 minutes in a convection oven
- Use a toothpick to test the cupcakes. The toothpick should come out clean.
- Let the cupcakes cool on a rack before icing