Ingredients for Buckwheat Vegan Cupcakes
- Soymilk
- Apple Cider Vinegar
- Buckwheat Flour
- Cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Canola Oil
- 1/2 cup unsweetened applesauce
- 1/2 cup maple syrup
- Vanilla Extract
- Almond Extract
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How to Make Buckwheat Vegan Cupcakes
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a small bowl, whisk together 1/4 cup soy milk and 1 tablespoon apple cider vinegar. Let it sit for 5 minutes to curdle.
- In a large bowl, cream together 1/2 cup unsweetened applesauce, 1/2 cup maple syrup, 1/4 cup vegetable oil, 1 teaspoon vanilla extract, and 1 teaspoon almond extract until well combined.
- Gradually add the soy milk mixture to the wet ingredients, mixing until just combined.
- In a separate bowl, whisk together 1 1/2 cups buckwheat flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Fill each cupcake liner about two-thirds full.
- Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
- Decorate as desired (optional)!
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
54g
Fat
1g
Carbs
8g
