Tie-Dyed Vanilla Cupcakes
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Tie-Dyed Vanilla Cupcakes calories by ingredient
Introduction
Super-colourful, moist and tender cupcakes are vanilla to the max - all while staying vegan and higher in fibre! A whisper of nutmeg adds a touch of elegance and "old fashioned" flavour. Super-colourful, moist and tender cupcakes are vanilla to the max - all while staying vegan and higher in fibre! A whisper of nutmeg adds a touch of elegance and "old fashioned" flavour.Number of Servings: 12
Ingredients
-
⅔ cup unsweetened coconut milk beverage (not the canned kind)
⅓ cup canola oil
2 tbsp vinegar
1 tbsp vanilla
¾ cup flour
½ cup whole wheat pastry flour
¾ cup vanilla sugar
1 tsp baking soda
½ tsp salt
¼ tsp nutmeg
Food colouring (3+ colours)
Tips
Depending on your preference, you can cut the sugar to 2/3 or even 1/2 cup - especially if using a large amount of frosting.
This recipe doubles well but I don't recommend expanding it further.
Directions
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.