A. Foodie. Attempting. To. Go. Vegan.

Vegan Key Lime CupcakesPreheat oven to 350 (bake time 15-18 minutes on 350)1 1/3 c. all purpose flour1/2 tsp. baking powder3/4 tsp. baking soda1/4 tsp. salt1/4 c. (unsweetened) milk (rice, soy, almond- i used almond with fine results)1 tbs. apple cider vinegar1/4 c.  canola or veggetable oil2/3 c. +2 tbs. sugar1 tsp. vanilla1/4 c. key lime juice1/4 tsp. key lime zestfrosting:4 tbs. earth balance1/4 c. soy milk2 tbs lime juice2 c. powdered sugar
Sifted the dry ingredients; flour, baking powder and baking soda
In a separate bowl combine the apple cider vinegar and cup of soy milk and set it aside, in about 5 minutes it will be curdled and slightly thickened
Add the sugar and salt to the dry mix
Add the oil to the soy buttermilk
Make a little dent in the dry, then pour the soy milk mixture, lime juice, and vanilla and gently fold the wet into the dry. It will be really fluffy, and light
Lightly spray the cupcake pan, then line the cups
Spoon the mixture into the cups, it’ll be about 2 tbs. per cup
Bake at 350 for about 15 minutes
In a large bowl beat earth balance on high for a minute
Add lime juice and beat for a minute
Add powdered sugar about 1/2 c. at a time
Add the soy milk a couple of tbs at a time to the frosting til it’s light and fluffy
I added about 15 drops of green coloring
Frost the cupcakes once they have cooled
ENJOY!
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Vegan Key Lime Cupcakes
Preheat oven to 350 (bake time 15-18 minutes on 350)

1 1/3 c. all purpose flour
1/2 tsp. baking powder
3/4 tsp. baking soda
1/4 tsp. salt
1/4 c. (unsweetened) milk (rice, soy, almond- i used almond with fine results)
1 tbs. apple cider vinegar
1/4 c.  canola or veggetable oil
2/3 c. +2 tbs. sugar
1 tsp. vanilla
1/4 c. key lime juice
1/4 tsp. key lime zest

frosting:
4 tbs. earth balance
1/4 c. soy milk
2 tbs lime juice
2 c. powdered sugar

  • Sifted the dry ingredients; flour, baking powder and baking soda
  • In a separate bowl combine the apple cider vinegar and cup of soy milk and set it aside, in about 5 minutes it will be curdled and slightly thickened
  • Add the sugar and salt to the dry mix
  • Add the oil to the soy buttermilk
  • Make a little dent in the dry, then pour the soy milk mixture, lime juice, and vanilla and gently fold the wet into the dry. It will be really fluffy, and light
  • Lightly spray the cupcake pan, then line the cups
  • Spoon the mixture into the cups, it’ll be about 2 tbs. per cup
  • Bake at 350 for about 15 minutes
  • In a large bowl beat earth balance on high for a minute
  • Add lime juice and beat for a minute
  • Add powdered sugar about 1/2 c. at a time
  • Add the soy milk a couple of tbs at a time to the frosting til it’s light and fluffy
  • I added about 15 drops of green coloring
  • Frost the cupcakes once they have cooled
  • ENJOY!


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