Cupcake ingredients :
2 cups all purpose flour
1 tablespoon apple cider vinegar
1 cup sugar (raw or refined)
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons vanilla extract
1 cup plant based milk (almond)
1/2 cup canola oil
1/2 plant based butter
2 tablespoons plant based milk
2 cups powdered sugar
1/3 cup vegetable shortening
*Chocolate frosting alternative: Add 2-3 tablespoons of cacao powder.*
Use two separate bowls and mix dry ingredients in one bowl, then the wet ingredients in the other. *Remember to run the flour through a strainer, then into the bowl. It helps with flour clumps.*
Combine both wet and dry bowl ingredients into one. Use a whisk until the batter is smooth.
Hear oven to 350, place the cupcake ingredients into the cupcake liners in a tray. Bake in the oven 15-18 minutes, until center is cooked. Check center with a toothpick.
Mix all the frosting ingredients in bowl then use a hand mixer until the frosting has a thicker but smooth consistency. Place frosting in the refrigerator until the cupcakes have thoroughly cooled, about 20 minutes.
Apply frosting, and serve!
Makes 12 cupcakes 🧁