Vegan Golden Vanilla Cupcakes
Makes 12 cupcakes
Ingredients:
1 c Soy Milk
1 tsp Apple Cider Vinegar
1 ¼ c Whole Wheat pastry flour
2 tbsp Cornstarch or Arrowroot
¾ tsp Baking Powder
½ tsp Baking Soda
¼ tsp salt (increase to ½ tsp if using oil)
½ c non-hydrogenated margarine, soft (Earth Balance)
Or 1/3 c canola oil
½ c +1 tbsp Agave
2 tsp Vanilla extract
¼ tsp Almond extract
Instructions:
- Whisk the Apple Cider vinegar and soy milk together and set aside to curdle. Pour the milk into the cider for best results.
- In a separate bowl, blend the dry ingredients together and set aside.
- Blend the sugar and margarine together, but not more than 2 minutes.
- Add the vanilla and milk mixture to the sugar and butter, blend together.
- Add the dry ingredients slowly, making sure there are no clumps.
- Fill cupcake holder 2/3 full.
- Bake at 350 degrees, Fahrenheit for 20-22 minutes.
Tip: For extra golden, add turmeric to the soy milk and heat 2-3 minutes. Cool for 5 min and then add the vinegar.
Chocolate Avocado Frosting
Makes for 12 cupcakes
Ingredients:
1 avocado, pitted and flesh scooped out of peel (best if slightly over ripened)
1 tbsp Coconut oil
3 tbsp raw cacao or cocoa powder
2 tbsp agave syrup or 6 pitted dates, soaked for 2+ hours and drained
1 tsp vanilla extract
Dash sea salt (optional)
Dash cinnamon (optional)
Instructions:
- In a mixer or food processor for a smoother texture, peel the avocados and mix with the coconut oil until smooth and blended.
- Mix in the cocoa powder, agave and vanilla. Consistency should be smooth.
- Spread on cupcakes after well cooled. Best if served right away. Keep refrigerated.
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