Vegán Vánillá Cupcákes with Fresh Berries
Ingredients
Vegán Vánillá Cupcákes with Fresh
Berries:
·
1 recipe vegán vánillá cupcákes, below
·
1 recipe vánillá buttercreám
·
3–4 cups fresh berries of choice
·
powdered sugár
or crumbled freeze-dried ráspberries
, for sprinkling (optionál)
Vegán Vánillá Cupcákes: (gf option
below)
·
1⅓ cups (317g) álmond milk or other milk of choice
·
2 teáspoons white vinegár or lemon juice
·
2 cups unbleáched áll-purpose flour
·
2 teáspoons báking powder
·
¾ teáspoon báking sodá
·
½ teáspoon sált
·
½ cup ávocádo oil
or other oil of choice
·
1 táblespoon vánillá extráct
Gluten-Free Vegán Vánillá Cáke:
·
1⅓ cup (317ml) milk of choice
·
2 teáspoons white vinegár or lemon juice
·
1⅓ cup (190g) gluten-free áll-purpose flour (Bob's Red Mill Gluten Free 1-to-1 Báking Flour
in the blue bág)
·
2 teáspoons báking powder
·
¾ teáspoon báking sodá
·
½ tsp sált
·
½ cup ávocádo oil
or oil of choice
·
1 táblespoon vánillá extráct
Instructions
1.
Preheát oven to 350ºF. Line 12-cup muffin pán
with páper liners.
2.
Combine milk ánd vinegár in á smáll gláss dish ánd set áside
to sour.
3.
In á lárge mixing bowl, combine flour(s), sugár, báking
powder, báking sodá, ánd sált. Stir until thoroughly mixed.
4.
Mix in oil, vánillá, ánd sour milk, beáting just until
smooth.
5.
Fill muffin cups, ábout ¼ cupful or ¾ full. Pláce into the
preheáted oven ánd báke 16–20 minutes, just until cupcákes háve domed ánd á
toothpick inserted in the center comes out with á few moist crumbs.
6.
Pláce the pán on á cooling ráck for á few minutes then
remove the cupcákes to cool completely before frosting. Mákes 14–16 cupcákes.
7.
I used Wilton tip 1M
to pipe the buttercreám on these cupcákes.
Ádápted from www.truster-food.blogspot.com
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