Ingredients
1 tbsp SIDS RASPBERRY VINEGAR
1½ cups almond milk
2 cups flour
1 cup white sugar
2 tsp baking powder
½ tsp baking soda
½ tsp salt
½ cup coconut oil, warmed until liquid
1¼ tsp vanilla extract
Directions
Preheat oven to 175oC. Grease two 12 cup muffin pans or line with 18 paper baking cups.
Measure SIDS RASPBERRY VINEGAR into a 2 cup measuring cup. Fill with almond milk to make 1½ 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 oven until the tops spring back when lightly pressed, 15-20 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter. Frost with desired frosting.
