Rezept vom 29.05.2014: Vegan Vanilla Coconut Cupcakes

Heute ist Backtag! :D

Heute früh hab ich mal wieder Cupcakes gebacken, sehr saftig und nicht zu süß!

Vegan Vanilla Coconut Cupcakes (with Splenda)

Ingredients für 16:

1,5 cups soy milk

2 cups flour (550er)

3/4 cup splenda

1/4 cup maple syrup

1/3 cup oil

1/4 shredded coconut

1,5 tsp baking soda

2 tbsp apple cidre

1/2 tsp salt

1 tsp vanilla

optional: add some chopped dark chocolate or a few drops coconut flavor

Method:

1. Preheat oven to 350 degrees Fahrenheit. Spray muffin cups with nonstick spray or use silicone muffin cups and set aside for later. In a medium sized bowl, whisk together nondairy milk, vinegar, oil, maple syrup and vanilla; set aside.
2. In a large bowl, sift together the flour, baking powder, and baking soda, then stir in the cane sugar, sea salt and coconut flakes.
3. Add the wet into the dry ingredients and beat with a hand mixer until it's smooth, about 2-3 minutes at medium speed.
4. Fill each muffin cup about 1/4 to 1/3 full, depending on the size of your muffin cups. Bake for 14 to 15 minutes, until a toothpick comes out clean. Let cool in the pan for 5 minutes. - See more at: http://vegweb.com/recipes/vanilla-cupcakes#sthash.UobPDnnw.dpuf

1. Preheat oven to 350 degrees Fahrenheit. Spray muffin cups with nonstick spray or use silicone muffin cups and set aside for later. In a medium sized bowl, whisk together nondairy milk, vinegar, oil, maple syrup and vanilla; set aside.
2. In a large bowl, sift together the flour, baking powder, and baking soda, then stir in the cane sugar, sea salt and coconut flakes.
3. Add the wet into the dry ingredients and beat with a hand mixer until it's smooth, about 2-3 minutes at medium speed.
4. Fill each muffin cup about 1/4 to 1/3 full, depending on the size of your muffin cups. Bake for 14 to 15 minutes, until a toothpick comes out clean. Let cool in the pan for 5 minutes. - See more at: http://vegweb.com/recipes/vanilla-cupcakes#sthash.UobPDnnw.dpuf

Preheat oven to 350 degrees (175°C). Spray muffin cups with nonstick spray or use silicone muffin cups and set aside for later. In a medium sized bowl, whisk together nondairy milk, vinegar, oil, maple syrup and vanilla; set aside.

In a large bowl, sift together the flour, baking powder, and baking soda, then stir in the cane sugar, sea salt and coconut flakes.

Add the wet into the dry ingredients and beat with a hand mixer until it's smooth, about 2-3 minutes at medium speed. Add chocolate or coconut flavor, if desired.

Fill each muffin cup about 1/4 to 1/3 full, depending on the size of your muffin cups.
Bake for 14 to 15 minutes, until a toothpick comes out clean. Let cool in the pan for 5 minutes.

1. Preheat oven to 350 degrees Fahrenheit. Spray muffin cups with nonstick spray or use silicone muffin cups and set aside for later. In a medium sized bowl, whisk together nondairy milk, vinegar, oil, maple syrup and vanilla; set aside.
2. In a large bowl, sift together the flour, baking powder, and baking soda, then stir in the cane sugar, sea salt and coconut flakes.
3. Add the wet into the dry ingredients and beat with a hand mixer until it's smooth, about 2-3 minutes at medium speed.
4. Fill each muffin cup about 1/4 to 1/3 full, depending on the size of your muffin cups. Bake for 14 to 15 minutes, until a toothpick comes out clean. Let cool in the pan for 5 minutes. - See more at: http://vegweb.com/recipes/vanilla-cupcakes#sthash.UobPDnnw.dpuf