My wife loves baking, but also sewing. So now she is combining both: making cupcakes from cloth. She also makes fake bananas, raspberries, turkey and carrots. Oh, and her fake omelets are a feast for the eyes (as long as you don't try to eat them).
If you came her to look for a real cupcake recipe, why not try the following:
Vegan Cupcake Recipe
Ingredients
15 ml apple cider vinegar
355 ml almond milk
250 g all-purpose flour
200 g white sugar
9 g baking powder
2 g baking soda
3 g salt
120 ml coconut oil, warmed until liquid
6 ml vanilla extract
Instructions
- Preheat oven to 175 C)
- Grease two 12 cup muffin pans or line with 18 paper baking cups.
- Measure the apple cider vinegar into a 2 cup measuring cup.
- Fill with almond milk to make 1 1/2 cups. Let stand until curdled, about 5 minutes.
- In a large bowl, Whisk together the flour, sugar, baking powder, baking soda and salt. - - In a separate bowl, whisk together the almond milk mixture, coconut oil and vanilla.
- Pour the wet ingredients into the dry ingredients and stir just until blended.
- Spoon the batter into the prepared cups, dividing evenly.
- Bake in the preheated oven until the tops spring back when lightly pressed, 15 to 20 minutes.
- Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter. Frost with desired frosting.
