Vegan Vanilla Cupcakes

Method

20 min prep · 20 min cook

1. Preheat oven to 350°F (175°C).

2. In a small bowl, mix together almond milk and apple cider vinegar. Set aside for 5 minutes to curdle.

3. In a large bowl, cream together vegan butter and sugar until light and fluffy.

4. Add the curdled almond milk, vanilla extract, and mix well.

5. Sift in the flour, baking powder, baking soda, and salt. Mix until just combined.

6. Bake for 20 minutes or until a toothpick inserted into the center comes out clean.

7. Allow to cool before topping with your favorite vegan frosting.

Courses: Dairyfree, Quickeasy

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