Vanila Vegan Cupcakes ~ taschan

I really like to bake cupcakes in my spare time. Most of them are eaten by my husband, of course. Sometimes he brings its cupcakes for his friends in campus. Some of them are from India. They're vegetarian and don't eat eggs. Luckily they still consume dairy products, such as milk, cheese and butter. I truly respect their beliefs. I tried to find some vegan cupcakes recipes, so they can eat its cupcakes too.

Here is Vanila Vegan Cupcakes that i baked this morning. Actually i didn't use vanilla extract, coz it wasn't available in my kitchen:) By putting vanilla extract in its batter, i believe the cupcakes taste would be better.

Vanila Vegan Cupcakes
Original Recipe Yield 18 cupcakes

source: allrecipes.com

Ingredients:

1 tablespoon vinegar or lemon juice
1 1/2 cups almond milk
2 cups all-purpose flour
1 cup white sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup coconut oil, warmed until liquid
1 1/4 teaspoons vanilla extract

Directions:

Preheat oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with 18 paper baking cups.
Measure the apple cider vinegar into a 2 cup measuring cup. Fill with almond milk to make 1 1/2 cups. Let stand until curdled, about 5 minutes. In a large bowl, Whisk together the flour, sugar, baking powder, baking soda 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 batter into the prepared cups, dividing evenly.
Bake in the preheated oven until the tops spring back when lightly pressed, 15 to 20 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter. Frost with desired frosting (I used grape jam).