Hello! I’ve been a little M.I.A with the recipes, but now I’m back! I’ve been doing some good research on great recipes for those practicing Lent right now! Here is one from Allrecipes.com that got great reviews:
Prep Time: 10 Min Cook Time:15 Min Ready In:25 Min
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 teaspoon baking soda
1/2 teaspoon salt
1/2 cup coconut oil, warmed until liquid
1 1/4 teaspoons vanilla extract
♥Shakar Bakery Tip:
Use either Unbleached all-purpose flour, or whole wheat flour instead of bleached flour.
You can substitute almond milk with any non-dairy milk (soy,almond, rice, etc)
You can substitute coconut oil with canola oil- keep in mind that coconut oil has a lot of health benefits to it!
substitute white sugar for raw sugar. Even better, substitute it with brown sugar!
If you can’t consume vinegar products, you can use lemon juice instead
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.
Amount Per Serving (18 servings)
Calories: 152 | Total Fat: 6.4g |