Dairy Free Cupcakes
These chocolate cupcakes are super easy to make, perfectly moist and really yummy. You won’t believe they’re dairy-free!
Ingredients
- 1 1/4 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 cup and 3 tbsp coconut (or regular sugar)
- 1/4 cup cocoa powder
- 1/4 tsp salt
- 1/2 tbsp vegetable/organic canola oil
- 1/2 tsp apple cider vinegar
- 1 cup and 2 tbsp dairy-free (regular) milk
Instructions
- Preheat oven to 350 degrees. Place cupcake liners in 9-10 muffin cavities. Spray lightly with oil spray so the cupcakes won’t stick. Set aside..
- Thoroughly combine all the dry ingredients in a large mixing bowl (flour-salt).
- Add in the wet ingredients (oil-milk). Combine (with a fork is best) until mostly smooth.
- Divide batter between the muffin cavities. Bake for around 23 minutes. Let cool before frosting.
- Easy Chocolate Frosting: Combine 1 cup powdered sugar along with 2 tbsp cocoa powder in large bowl. *Or sift together*Add in 3 tbsp softened vegan (or regular) butter, and 1/4 tsp vanilla extract along with 4 1/2 to 5 teaspoons nondairy (or regular) milk.Beat on medium-high speed with a hand mixer. It may take a few minutes mixing time until it’s very smooth.