Who Are You Calling Crafty?

Cupcakes with Thomas Topper

We celebrated the Booga’s birthday on Saturday so Jeff could be here.  Booga was also sick the poor little guy but the stuffed Toby and cupcakes made it a little better.

The cupcakes waiting to go in the oven

Taste Tester (aka:  Birthday Boy)

The original recipe called for soy milk and  canola oil or margarine – if you are interested in the original recipe here it is. 

1 Cup Almond Milk

1 Teaspoon Apple Cider Vinegar

1 ¼ Cups Flour

2 Tablespoons Cornstarch

¾ Teaspoon Baking Powder

½ Teaspoon Baking Soda

¼ Teaspoon Salt

1/3 Cup Coconut Oil

¾ Cup Sugar

2 ¼ Teaspoons Vanilla

Preheat oven to 350F and line muffin pan with cupcake liners.  Whisk almond milk and vinegar together and let it sit for a few minutes.

Beat together almond milk mixture, oil, sugar and vanilla, in a large bowl.  Sift in the flour, cornstarch, baking powder, baking soda, and salt.  Mix until no large lumps. 

Fill cupcake liners 2/3 of the way and bake for 20-22 minutes until done; transfer to a cooling rack and completely cool before frosting.

Makes 12 Cupcakes.

I was being lazy and did not want to make frosting so we used Whip Cream (Redi-Whip) it was really good (not vegan friendly but really good – lol).

Action shot of Booga trying to climb the cupboard to get to his cake.

Good stuff

So good I licked all the whip cream off of it