Vegan Cupcakes

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 18
  • Amount Per Serving
  • Calories: 151.4
  • Total Fat: 6.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 100.1 mg
  • Total Carbs: 20.3 g
  • Dietary Fiber: 1.0 g
  • Protein: 1.7 g

View full nutritional breakdown of Vegan Cupcakes calories by ingredient


Introduction

You can even eat the batter! You can even eat the batter!
Number of Servings: 18

Ingredients

    1 1/2 cup unbleached flour
    1/3 cup unsweetened cocoa powder
    1/2 tsp baking soda
    1/2 tsp salt
    1 cup sugar (i use white)
    1/2 cup vegetable oil (I use olive oil)
    1 cup chilled brewed coffee
    2 tsp pure vanilla extract
    2 tbsp cider vinegar

Directions

Preheat oven to 375

combine dry ingredients in a bowl.
in another bowl combine wet ingredients excluding vinegar.
stir the bowl of wet ingredients into the dry bowl. mix well.
add vinegar.
vinegar will react with the baking soda and you will get streaks in your batter.
Pour into lined muffin tins right away and bake 12-15 minutes.

Number of Servings: 18

Recipe submitted by SparkPeople user APRILRAINE.