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Recipes - Essential Oil Vegan Cupcakes Recipe

Recipe Name

Essential Oil Vegan Cupcakes

Submitted by

Guest

Recipe Description

A craving for something lemony and sweet led me to create these cupcakes. Whole wheat pastry flour makes them a little bit healthier.

Quantity	24	Quantity Unit		Servings
Prep Time (minutes)	15	Cook Time (minutes)	11	Ready In (minutes)	26

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Ingredients
Amt.	Measure	Ingredient



1	cup	Almond Milk (or other non-dairy milk)
1 1/4	cups	Whole Wheat Pastry Flour, Bobs Red Mill
1	teaspoon	White Vinegar
2	tablespoons	Cornstarch
3/4	teaspoon	baking powder
1/2	teaspoon	baking soda
1/2	teaspoon	salt, kosher
1/3	cup	coconut oil
1/2	cup	organic sucanat
2	teaspoons	vanilla extract

Steps

Sequence	Step

1	In a large bowl, add vinegar to almond milk. Let stand 5-10 minutes.
2	Melt coconut oil over low heat.
3	In a medium bowl, whisk together dry ingredients: flour, corn starch, baking powder, baking soda, and salt.
4	Add melted coconut oil, sucanut and vanilla to milk/vinegar mixture. Whisk until well combined.
5	Add dry ingredients to wet ingredients, 1/3 at a time. Whisk slowly until lumps are gone.
6	Stir in 8-10 drops of your favorite DoTerra Essential Oil. I used lemon.
7	Scoop one heaping tablespoon in each mini cupcake cup.
8	Bake at 350 for 10-11 minutes. Remove from oven when toothpick comes out clean.

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