Cupcakes
2/3 cup soy or almond milk
1 tsp apple cider vinegar
2/3 cup agave nectar
1/3 cup safflower oil
2 tsp vanilla extract
1 2/3 cup all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
Pinch of salt
2/3 cup soy or almond milk
1 tsp apple cider vinegar
2/3 cup agave nectar
1/3 cup safflower oil
2 tsp vanilla extract
1 2/3 cup all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
Pinch of salt
Buttercream Frosting
3 cups confectioners (powder) sugar
1 cup softened vegan butter (Earth Balance works best for baking)
1 tsp vanilla extract
1-2 tsp soy or almond milk
Optional: red, white, and blue sprinkles
Cupcakes
Heat oven to 325°F. Line a 12-cup muffin tin with liners. Combine soy/almond milk and apple cider vinegar in a medium bowl, and set aside for at least five minutes or until mixture bubbles. Add agave nectar, oil, vanilla and stir together.
In a separate bowl, combine the flour, baking powder, baking soda and salt. Add wet ingredients to dry ingredients, mixing until batter is smooth and there are no lumps.
Pour batter into muffin tin and bake for 18 to 20 minutes or until a toothpick inserted in the center of one cupcake comes out clean. Cool the cupcakes in the pan for 10 to 15 minutes before frosting.
Frosting
In a larger bowl, mix together sugar and softened butter. Mix until well blended and then continue mixing for another 3 minutes. Add in vanilla and milk (add more for spreading consistency) and mix for another minute. Frost cupcakes once they are cool! Top with red, white, and blue sprinkles!
Enjoy!
