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Categories:
apple cider vinegar soymilk flour baking powder baking soda kosher salt sugar oil vanilla almond ground almonds
Viewed: 49 - Published at: 8 years agoIngredients
- 1 teaspoon apple cider vinegar
- 1 cup plain soymilk
- 1 14 cups flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 12 teaspoon kosher salt
- 1 cup sugar (originally 1 1/4 c)
- 13 cup oil
- 1 tablespoon vanilla extract
- 1 tablespoon almond extract
- 14 cup finely ground almonds (optional)
Method
- Preheat the oven to 350 degrees .
- Line muffin tin with paper cupcake liners, Set aside.
- Mix together the soy milk and apple cider vinegar in a small bowl.
- Stir well and set aside for about five minutes (the mixture will curdle).
- In a large mixing bowl, stir together the flour, sugar, baking powder, baking soda, and salt.
- In another mixing bowl whisk together the soy milk mixture, oil, vanilla, and almond extract.
- Add the wet to the dry ingredients and whisk together until all of the large lumps are gone.
- Fold in the 1/4 of finely ground almonds.
- Fill each muffin cup about 2/3rds full.
- Bake for 15 to 20 minutes, until a cake tester inserted in the middle of a cupcake comes out clean.
- Let cool in the pans for 5 minutes, then remove cupcakes from the pan and place on a wire rack.
- Let the cupcakes cool completely before frosting.
