About this recipe:These taste amazing and are quick to make! You can play around and substitute different milks, oils and extracts; just about any will work. I've listed my favourites. These are great with a simple frosting of cocoa powder, icing sugar and orange juice.
Makes: 18 cupcakes
1 tablespoon apple cider vinegar
330ml almond milk
250g plain flour
200g caster sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
120ml melted coconut oil
1 1/4 teaspoons vanilla extract
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Method Prep:10min › Cook:15min › Ready in:25min
Preheat oven to 180 C / Gas 4. Line two muffin tins with 18 paper cases.
Pour the apple cider vinegar into a measuring jug. Fill with almond milk to make 350ml. Let stand until curdled, about 5 minutes.
In a large bowl, combine the flour, sugar, baking powder, bicarb and salt. In a separate bowl, whisk together the almond milk mixture, coconut oil and vanilla. Pour the wet ingredients into the dry ingredients and stir just until blended. Spoon the mixture into the prepared cases, dividing evenly.
Bake in the preheated oven until the tops spring back when lightly pressed, 15 to 20 minutes. Cool in the tin set over a wire rack. When cool, arrange the cupcakes on a serving platter. Ice with your favourite icing, if liked.