This Weeks Episode Of Cooking With Bev- CUPCAKES!

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This week’s episode of cooking with Bev- CUPCAKES!

•1 1/2 cups all-purpose flour
•1/3 cup unsweetened Dutch-process cocoa powder
•1 tsp baking soda
•1/2 tsp coarse salt
•1 cup granulated sugar
•1/2 cup coconut oil, measured in liquid form
•1 TSP instant espresso powder
•1 cup unsweetened almond milk, room temp
•1 tsp pure vanilla extract
•2 TSP cider vinegar
•1 recipe Vegan Frosting

Step 1: Preheat oven to 375 degrees. Line a 12-cup muffin tin with baking cups. In a large bowl, whisk together flour, cocoa, baking soda, salt, and sugar. In a separate bowl, whisk together coconut oil, espresso powder, almond milk, and vanilla. Whisk wet ingredients into dry ingredients, until combined. Quickly stir in the vinegar until incorporated.
Step 2: Divide batter evenly between muffin cups (scant 1/3 cup per cupcake). Bake until tops spring back when lightly touched, about 18 minutes. Cool 5 minutes in pan, then transfer to wire rack to cool completely. Top cupcakes with vegan frosting (about 3 tablespoons per cupcake). (Martha Stewart)
Step 3: Vegan Frosting:
•3/4 cup powdered sugar
•3/4 cup margarine (vegan)
•2 TSP vanilla soy milk
Gather the ingredients. Combine the powdered sugar, vegan margarine, and soy milk in a mixing bowl. Using an electric mixer, blend until creamy. The consistency of the frosting may vary. Add more sugar, margarine or soy milk as needed to get it as thick as you wish. If you have a preferred non-dairy milk that is not vanilla-flavored, you can use it and a few drops of vanilla extract instead. (Spruce Eats) #genesysfitness #cupcakes #vegan #easyrecipes #hunsville #personaltrainer #eating #yummyfoods #diet #veganrecipes #healthysnacks #cooking