Tie-Dyed Vanilla Cupcakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
⅔ cup unsweetened coconut milk beverage (not the canned kind)⅓ cup canola oil2 tbsp vinegar1 tbsp vanilla¾ cup flour½ cup whole wheat pastry flour¾ cup vanilla sugar1 tsp baking soda½ tsp salt¼ tsp nutmegFood colouring (3+ colours)
Preheat your oven for 350 F. Line a cupcake pan with 12 paper liners.
In a big bowl, beat together the milk, oil, vinegar and vanilla.
Whisk in the flours, sugar, baking soda and salt just until the batter just comes together.
Split the batter from one large bowl into 3 smaller bowls.
Add 4-5 drops of your chosen food colouring to each bowl and stir in until well blended.
Drop spoonfuls of each colour batter into the cupcake liners, filling the cups ⅔ of the way full.
Bake 18-20 minutes, until the tops are slightly golden and a cake tester comes out clean.
Wait until the cupcakes are cooled completely before frosting.
Serving Size: Makes 12
Number of Servings: 12
Recipe submitted by SparkPeople user JO_JO_BA.
In a big bowl, beat together the milk, oil, vinegar and vanilla.
Whisk in the flours, sugar, baking soda and salt just until the batter just comes together.
Split the batter from one large bowl into 3 smaller bowls.
Add 4-5 drops of your chosen food colouring to each bowl and stir in until well blended.
Drop spoonfuls of each colour batter into the cupcake liners, filling the cups ⅔ of the way full.
Bake 18-20 minutes, until the tops are slightly golden and a cake tester comes out clean.
Wait until the cupcakes are cooled completely before frosting.
Serving Size: Makes 12
Number of Servings: 12
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 143.7
- Total Fat: 5.9 g
- Cholesterol: 0.0 mg
- Sodium: 0.4 mg
- Total Carbs: 22.2 g
- Dietary Fiber: 0.9 g
- Protein: 1.5 g
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