vegan cupcake.

This weeks recipe, vegan cupcakes. No dairy and easy to bake. Recipe found online. 

Ingredients

• 1 tablespoon apple cider vinegar
• 1 1/2 cups almond milk
• 2 cups all-purpose flour
• 1 cup white sugar
• 2 teaspoons baking powder
• 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 1/2 cup canola oil
• 1 1/4 teaspoons vanilla extract

1. Begin by preheating your oven to 350 degrees F.  You can either grease two 12 cup muffin pans or line with paper baking cups.  I lined my pans.  Easier to clean up.
2. Measure the apple cider into a 2 cup measuring cup (this is where I made a HUGE  mistake, which caused me to redo the recipe. I added 2 cups of apple ciders instead of the 1 tablespoon it called for.  Again for being unorganized).  Fill with almond milk to make 1 1/2 cups.  Let stand until curdled, about 5 mins.  In a large bowl, whisk together the flour, sugar, baking soda, baking powder, and salt.  In a seperate bowl, whisk together the almond milk mixture, canola oil, and vanilla.  Pour the wet ingredients itno the dry ingredients and stir until blended. Finally, pour into pans. 
3. Bake in the preheated oven until the tops spring back when lightly pressed, 15-20 mins.  Let cool. Add desired frosting.

This recipe was fun to make. I had the help of my nieces. They poured, whisked, and stirred.  I was the one that made a mistake by not added the appropriate amount of  cider. That is why I had to redo the recipe.  The cupcakes were moist but could have used a few more minutes in the oven.