Chocolate cupcake mix

delicious and easy. Vegan, sugar and gluten free. Each bag make’s approximately 12 cupcakes.

WHAT YOU NEED

1/2 CUP ALMOND MILK

2 TSP APPLE CIDER VINEGAR

1/3 CUP AVACADO OIL

2TSP VANILLA EXTRACT

1/3 CUP UNSWEETENED APPLESAUCE

INSTRUCTIONS

PREHEAT THE OVEN TO 350 DEGREES F AND LINE A 12-CUP MUFFIN PAN WITH PAPER LINERS. SPRAY THE LINERS WITH A LITTLE OIL TO PREVENT STICKING.

IN A MEASURING CUP, COMBINE

THE SOY MILK AND APPLE CIDER VINEGAR. LET SIT A

IN A LARGE MIXING BOWL. WHISK TOGETHER THE FLOUR.

SUGAR. COCOA POWDER. BAKING POWDER. BAKING SODA AND SALT UNTIL WELL COMBINED.

TO THE BOWL WITH THE MIXED DRY INGREDIENTS, ADD THE OIL, APPLESAUCE, VANILLA AND MILK VINEGAR MIXTURE. STIR WELL

THE BATTER SHOULD BE FAIRLY THIN AND SMOOTH, NOT TOO THICK. (SEE PHOTOS IN POST ABOVE FOR REFERENCE) FILL THE LINERS ONLY HALF FULL. DO NOT OVERFILL OR THE CUPCAKES WILL RISE OUT OF THE LINERS AND SPILL OVER. BAKE FOR 18-22 MINUTES. OR UNTIL A TOOTHPICK INSERTED COMES OUT MOSTLY CLEAN.

COOL COMPLETELY