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
Prep Time (minutes) 15 Cook Time (minutes) 11 Ready In (minutes) 26
Recipe Nutrition ... build a NutritionPlan with our meal planner Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amount Measure Ingredient
1
cupAlmond Milk (or other non-dairy milk)
1 1/4
cupsWhole Wheat Pastry Flour, Bobs Red Mill
1
teaspoonWhite Vinegar
2
tablespoonsCornstarch
3/4
teaspoonbaking powder
1/2
teaspoonbaking soda
1/2
teaspoonsalt, kosher
1/3
cupcoconut oil
1/2
cuporganic sucanat
2
teaspoonsvanilla extract
Steps
Sequence Step
1In a large bowl, add vinegar to almond milk. Let stand 5-10 minutes.
2Melt coconut oil over low heat.
3In a medium bowl, whisk together dry ingredients: flour, corn starch, baking powder, baking soda, and salt.
4Add melted coconut oil, sucanut and vanilla to milk/vinegar mixture. Whisk until well combined.
5Add dry ingredients to wet ingredients, 1/3 at a time. Whisk slowly until lumps are gone.
6Stir in 8-10 drops of your favorite DoTerra Essential Oil. I used lemon.
7Scoop one heaping tablespoon in each mini cupcake cup.
8Bake at 350 for 10-11 minutes. Remove from oven when toothpick comes out clean.