Vanilla cupcake mix

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

WHAT YOU NEED

13/4 CUP VANILLA

ALMOND MILK

1/4 CUP

AVACADO OIL

INSTRUCTIONS

PREP: PREHEAT WAFFLE MAKER ACCORDING TO MANUFACTURER'S INSTRUCTIONS. ALSO. PREHEAT OVEN TO 200 DEGREES F., FOR KEEPING THE WAFFLES WARM.

MIX BATTER: IN A MEDIUM SIZED MIXING BOWL, COMBINE THE FLOUR, SUGAR, BAKING POWDER, OIL AND NON-DAIRY MILK, MIX WELL, UNTIL MOST OF THE FLOUR LUMPS ARE GONE.

SCOOP, POUR + COOK: IF NOT USING A NON-STICK WAFFLE IRON, SPRAY

WAFFLE PLATE WITH COOKING OIL. USING A 1/2

MEASURING CUP (AMOUNTS WILL VARY DEPENDING ON YOUR WAFFLE IRON), SCOOP UP BATTER AND POUR IN THE CENTER OF WAFFLE PLATE. CLOSE THE COVER AND COOK AS DIRECTED BY MANUFACTURER'S INSTRUCTIONS. FOR CRISPIER WAFFLES, LET COOK 5 - 12 SECONDS LONGER, DEPENDING ON YOUR WAFFLE IRON.

REMOVE + KEEP WARM: GENTLY REMOVE WITH THE TIP OF A FORK AND PLACE ON A WIRE RACK IN THE OVEN UNTIL THE REMAINING WAFFLES ARE MADE.

INSTRUCTIONS

PREHEAT THE OVEN TO

350°F (80°C) AND LINE A 12-HOLE MUFFIN PAN WITH PAPER LINERS. SET ASIDE.

IN A BOWL, STIR SOY MILK AND

VINEGAR. SET ASIDE FOR 5 MINUTES TO CURDLE THE MILK.

IN ANOTHER LARGE MIXING

BOWL. WHISK FLOUR, SUGAR, AND BAKING POWDER FOR 40 SECONDS UNTIL EVENLY COMBINED POUR THE MILK MIXTURE, OIL, AND VANILLA EXTRACT ONTO THE FLOUR.

STIR WITH A WHISK, SPOON

OR BEAT WITH AN ELECTRIC MIXER ON LOW

SPEED - THIS IS THE BEST OPTION TO AVOID LUMPS!

DIVIDE THE BATTER EVENLY INTO THE 1S CUPCAKE LINERS, FILLING UP TO 2/3 FULL, NOT MORE!

BAKE AT 350°F (180°C)

ON THE CENTER RACK OF YOUR OVEN FOR 20-23 MINUTES OR UNTIL A TOOTHPICK INSERTED IN THE CENTER OF THE CUPCAKES COMES OUT CLEAN.

LET IT COOL DOWN FOR 5 MINUTES IN THE PAN, THEN COOL COMPLETELY ON A RACK