The Best Vegan Vanilla Cupcakes

• Vegan

• Refrigerated

  • 3/4 cup Almond milk, unsweetened

• Condiments

  • 1/4 cup Vegan margarine

• Baking & Spices

  • 1 1/4 cups All-purpose flour
  • 1 tsp Baking soda
  • 1/4 cup Non-hydrogenated shortening
  • 1 1/2 cups Powdered sugar
  • 1/2 tsp Salt
  • 1 Sprinkles
  • 2 1/2 tsp Vanilla
  • 3/4 cup White sugar

• Oils & Vinegars

  • 2 tbsp Apple cider vinegar
  • 1/3 cup Canola oil

Found on itdoesnttastelikechicken.com

Description

Ingredients

• 1¼ Cups All-Purpose Flour
• ½ Cup plus ⅓ Cup White Sugar
• 1 teaspoon Baking Soda
• ½ teaspoon Salt
• ⅔ Cup Unsweetened Almond Milk (or other Non-Dairy Milk)
• ⅓ Cup Canola Oil
• 2 Tablespoons Apple Cider Vinegar
• 2 teaspoons Vanilla Extract
• ¼ Cup Non-Hydrogenated Shortening (I used Earth Balance Shortening)
• ¼ Cup Vegan Margarine (I used Earth Balance)
• 1½ Cups Powdered Sugar
• ½ teaspoons Vanilla Extract
• 2 Tablespoons Unsweetened Almond Milk (or other Non-Dairy Milk)
• Sprinkles for decoration (optional)

Directions

• Preheat your oven for 350 F (180C). Line a cupcake pan with 12 paper liners, or lightly grease the pan.
• In a big bowl, whisk the dry ingredients together.
• In another bowl, mix the wet ingredients together.
• Then pour the wet ingredients into the dry and whisk that up. Whisk until the batter just comes together, don’t over mix it or your cupcakes will be sad cakes.
• Evenly divide batter among the liners.
• Bake 18-20 minutes until the tops are slightly golden.
• To make the frosting, mix all the ingredients together with a hand mixer. Wait until the cupcakes are cooled completely before frosting.
• Use a piping bag, a butter knife or just a plastic bag with a small hole cut in the corner to frost your cakes.