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From the Cook
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Dairy Free and Egg Free Cupcakes
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Instructions
1
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In a large bowl, whisk together flour, baking powder, baking soda, and salt. In a small bowl, whisk together coconut milk, sugar, oil, apple cider vinegar, and vanilla.
2
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Transfer the wet ingredients to the large bowl with dry ingredients, and stir until just combined. Pour the batter into a prepared cupcake/muffin pan.
3
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Bake at 350F for 15-20 minutes. Once cooked, remove from the oven and transfer to a cooling rack to cool completely.
4
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To make frosting, beat softened plant-based butter using a stand mixer or hand mixer. Add powdered sugar and vanilla and continue to beat until frosting comes together. Decorate and enjoy!
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Recipe Facts
Diet at a Glance
Vegetarian
Vegan
Low-Cholesterol
My Calorie Intake
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Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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