Vegan Cupcakes

Hello everyone. Hope all is well and if you live in Puerto Rico that the summer heat isn’t making you go insane (as it is prone to do so for the majority of us) – if not, lucky you. Anyways, I haven’t posted any recipes because I’ve been busy with my classes but yesterday my “sister” Shiara posted a recipe for some vegan cupcakes that she made and I immediately thought of VegLatino. She sent me the recipe which is a little bit “tweeked” according to her but she also sent me the original links so I hope you enjoy them, if I make them myself I’ll blog about it as well. Enjoy.

Important notice: She said that using coconut oil is crucial for the cupcakes to be moist.

Straight from Shiara’s blog (where you will find pictures for products and final result):

I tweaked them a little (AKA I tried to use organic ingredients if I could), so I’ll go ahead and link the original recipes here: cupcake & frosting and just post my ‘version’ bellow. I bought all of these ingredients (including the ones not pictured) at my local grocery store (H.E.B.) for $36.12, so it’s not a bad deal.  Okay, let’s get started!!

*disclaimer: the original recipe is not my own, but any changes I’ve made to it are completely my own doing. Both original recipes have been linked above for all who want to see them. *

Vegan Cupcake

• 1 tablespoon organic apple cider vinegar
• 1 1/2 cups almond milk
• 2 cups organic red mill whole wheat flour
• 1 cup organic cane sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon all natural sea salt
• 1/2 cup coconut oil, warmed until liquid
• 1 1/4 teaspoons vanilla extract

Directions

Preheat your oven to 350 degrees F (175 degrees C). Grease your two muffin pans or line w/ the baking cups.

Measure your apple cider vinegar into a 2 cup measuring cup. Fill w/ almond milk so that it reads 1 1/2 cups. Let stand until curdled (around 5 min).

Okay, so basically just mix all the dry ingredients in one large bowl & all the wet ingredients into a medium bowl. Then, combine the ingredients by pouring the wet into the dry & stir until it becomes a unified mixture.

Spoon batter into baking cups & bake for 15-20 min (I just did 20 mins for each batch & they all came out beautifully). Frost when cooled.

To explain a few things:
1) I had never even heard of coconut oil until today. Apparently, it’s a solid at 75 degrees Fahrenheit & turns into a liquid at 76 degrees. A quick heat up on the stove works fine.

2) Yes, I used sea salt instead of regular salt. Not only that, but I used coarse sea salt. Basically, I’m glad my family’s Puerto Rican & I had access to a pilon, so I could grind the salt up. I like making things harder for myself.
3) In the end, the cupcakes had a muffin sort of texture. I believe this is due to using a wheat flour as opposed to an all purpose one. It’s okay though, they still tasted really good. Even my dad liked them, and he’s hard to please in the cake department.
4) The neat thing about the original recipe site is that it allows you to input how many people you’re going to make the cupcakes for & it’ll automatically alter the recipe. Well, I initially altered it to 20, but ended up w/ only 14 cupcakes….yeah. So, I made a second batch and ended up w/ a total of around 32 cupcakes. The recipe I display here is only for the original 18 people recipe, so remember to alter it as necessary!

Vegan Frosting