This yummy vegan recipe was taken from natural-foods chef Bethenny Frankel, but with a few variations by Kitchen Kelly. The coconut extract is essential, so try and add it if you can!
Ingredients:
1/2 cup almond milk
3/4 cup raw sugar
3/4 teaspoon coconut extract
3/4 teaspoon vanilla extract
1 1/4 cup oat flour
1 1/2 teaspoon baking powder
1/2 teaspoon Kosher salt
1/2 cup canola oil
Directions:
1. Preheat oven to 350 degrees. Line cupcake pan with 12 liners.
2.Combine all dry ingredients in one large bowl. Mix wet ingredients together in another smaller bowl. Pour smaller bowl contents into the dry ingredients and mix together just until combined.
3. Use 1/3 cup measuring cup to portion out mixture into cupcake pan.
4. Bake in oven for 20 minutes, or until tops of cupcakes are firm.
1/2 cup almond milk
3/4 cup raw sugar
3/4 teaspoon coconut extract
3/4 teaspoon vanilla extract
1 1/4 cup oat flour
1 1/2 teaspoon baking powder
1/2 teaspoon Kosher salt
1/2 cup canola oil
Directions:
1. Preheat oven to 350 degrees. Line cupcake pan with 12 liners.
2.Combine all dry ingredients in one large bowl. Mix wet ingredients together in another smaller bowl. Pour smaller bowl contents into the dry ingredients and mix together just until combined.
3. Use 1/3 cup measuring cup to portion out mixture into cupcake pan.
4. Bake in oven for 20 minutes, or until tops of cupcakes are firm.
These were good. When are you going to make them again??
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