Easy Vegan Cupcakes
Ingredients
- 3 cups flour
- 3/4 cup ground raw cashews or almonds
- 1 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 3 tablespoons corn starch
- 1 teaspoon salt
- 2 cups sugar
- 1/2 cup earth balance margarine (softened to room temp)
- 1/4 cup vegetable oil
- 1 tablespoon vinegar
- 2 cups cold water
- 2 teaspoons vanilla
- 1/2 cup raspberry jam (optional)
Preparation
Heat your oven to 180° and place cupcake liners in muffin pans
Use either a food processor or coffee grinder to pulse the raw cashews into a course flour
Be careful not to blend it too long or it will turn into a paste
In a medium bowl, mix together the flour, ground cashews, baking soda, baking powder, corn starch and salt
In a mixing bowl, combine the margarine, oil and sugar and mix on medium speed until smooth and creamy
Add remaining wet ingredients and mix again until well combined
Add dry ingredients to wet ingredients and use your mixer on medium speed until well combined
Pour the batter into the prepared cupcake liners
If you’d like to try the raspberry filling, drop a teaspoon of jam onto the top of each cupcake before baking
Bake for 20 – 25 minutes until a toothpick inserted into the middle of the cake comes out clean
Enjoy