Vegan Peach Cupcakes
Ingredients
- 1 cup light vanilla soy milk
- 1 tsp apple cider vinegar
- 3/4 scant cup granulated sugar
- 2 medium peaches (peeled, pitted and finely pureed)
- 1/3 cup canola oil
- 2 tsp vanilla extract
- 1 1/4 cup all-purpose or pastry flour*
- 3/4 tsp baking soda
- 1/2 tsp baking powder
- 1 pinch salt
- 10-12 ice cream cake cones
Instructions
- 1
Preheat oven to 350 degrees F (176 C).
- 2
Whisk together the soy milk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add the sugar, oil, and vanilla extract to the soy milk mixture and beat until foamy. Add peach puree and stir.
- 3
Next, carefully add flour, baking soda, baking powder and salt to a sifter and sift over wet ingredients. Beat until no large lumps remain.
- 4
Place ice cream cones in a muffin pan and carefully scoop batter into the cones, filling almost all the way full.
- 5
Bake for about 30 minutes or until a toothpick inserted into the center comes out clean.
30 min - 6
Transfer to a flat surface and let cool completely. Rinse your bowl out while the cupcakes are baking to make buttercream frosting in.
Nutrition
Per serving (based on 12 servings)
