Desserts 
INGREDIENTS:
- 1 1/2 cups (180g) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup (113g) vegan butter, softened
- 3/4 cup (150g) granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
- 3/4 cup (180ml) plant-based milk (such as almond or soy)
- 1 tablespoon apple cider vinegar
DIRECTIONS:
- Preheat your oven to 350°F (175°C). Line a cupcake pan with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a separate large bowl, cream together the vegan butter and granulated sugar until light and fluffy.
- Add the vanilla extract and almond extract (if using) to the butter-sugar mixture and mix until well combined.
- In a small bowl, mix together the plant-based milk and apple cider vinegar. Let it sit for a few minutes until it curdles slightly.
- Alternate adding the dry ingredients and the milk mixture to the butter-sugar mixture, starting and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
- Divide the batter evenly among the cupcake liners, filling each one about two-thirds full.
- Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Remove the cupcakes from the oven and let them cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
- Once the cupcakes are completely cooled, frost them with your favorite vegan frosting and decorate as desired.
If you enjoyed this recipe or have suggestions on how we can improve it, please leave us a comment below. Also, make sure to check out other dishes I’ve created or stories I’ve written about food culture – here.
