Zutaten für Vegan Red Velvet Ish Cupcakes
- ½ cup vegan butter, softened
- 1 cup granulated sugar
- Ener G Egg Substitute
- Water
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- Unbleached Flour
- Cocoa Powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- Cinnamon
- Rice Milk
- Apple Cider Vinegar
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Zubereitung von Vegan Red Velvet Ish Cupcakes
- Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a large bowl, whisk together the flour, carob powder, baking soda, baking powder, and salt.
- In a separate bowl, cream together the vegan butter and sugar until light and fluffy.
- Add the applesauce and vanilla extract to the wet ingredients and mix well.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Add the vinegar and plant-based milk, then gently fold in until just combined.
- Fill the cupcake liners about ⅔ full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
- Prepare your favorite frosting (vegan cream cheese frosting is recommended!) and frost the cooled cupcakes.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
60g
Fat
0g
Carbs
9g