1 cup unbleached flour
1/2 cup ground almonds or almond meal
1 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup nondairy milk (I use vanilla coconut milk)
1/2 cup canola oil
1-2 teaspoons vanilla extract
2 tablespoons apple cider vinegar Frosting:
4 ounces vegan cream cheese (I use Tofutti)
1/2 cup vegan butter, softened
2 cups powdered sugar
1/4 cup maple syrup
2-3 drops almond extract Garnish:
1. Preheat oven to 350 degrees F. Fill cupcake pan with liners. Blend all ingredients together for cupcakes, distribute into paper linings, filling 2/3 full.
2. Bake for 15-20 minutes, rotating half way through. To make frosting, just combine and blend all frosting ingredients.
3. Let the cupcakes cool before frosting them, dust with ground almond and a few sliced almonds.
Source of recipe: Playing in the kitchen one morning; boyfriend wanted cupcakes.