Thursday, January 17, 2013

Vegan Cup Cakes

For Cup Cakes


1 cup almond milk,
1 tsp apple cider vinegar,
1 1/4 flour, 1 cup sugar,
2 tblspoons of cocoa powder, ( cooking)
1/2 tsp. baking powder,
1/2 tsp. baking soda,
1/2 tsp salt,
1/3 cup cooking oil,
2 tblspoons of red food coloring, make sure it's vegan
2 tsp vanilla extract,
1.4 tsp almond extract,
1 pinch of red chili powder

For Icing

1 cup vegetable shortening
1 teaspoon Wiltons clear Vanilla extract ( can be same for cake clear Wilton's Vegan extracts )
1 teaspoon Wilton's " no color" butter flavoring
4 cups powdered sugar
2 tablespoons of vanilla milk Soy )
and a pinch of salt and a pinch of red chile pepper


pre heat oven to 350, simply mix the milk and vinegar, allow to curdle for 5 min, mix all the dry ingredients seperate bowl, stir in oil food color and extracts to milk and vinegar, mix in dry indredients, do not over mix or will not come out fluffy, bake 15 to 20 minutes for cupcakes, and 25 to 30 for cake depending on which.

size....vegan butter

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