This week was the first time that half of the F-klass had baking lesson in Spanish. They learned how to greet in Spanish and some essential ingredients in that language. Next week the other half will join the baking club for their first lesson as well!! Exciting!!
Vegan Vanilla Cupcakes
Contains wheat, Vegan; Free of: soy, dairy, nuts, eggs
Ingredients:
3-1/2 cups all-purpose flour (whisked and scooped into measuring cups)
1-1/2 cups sugar
2 Tablespoons baking powder
1/2 to 1 teaspoon salt (depending on your preference)
2 cups rice milk
1/3 cup oil
1 Tablespoon vanilla
Instructions:
Preheat oven to 350 degrees F
Line muffin pan with muffin papers
In a large bowl, whisk together the flour, sugar, baking powder, and salt. Set aside
In a medium bowl, whisk together the rice milk, oil, and vanilla
Add the liquid ingredients to the dry ingredients and mix well.
Using a small measuring cup (protein powder scoops work really well), scoop the cupcake batter into the prepared muffin pan until each muffin cup is 2/3rd’s full. Make sure not to over-fill the pan otherwise the cupcake batter will overflow as it bakes.
Bake the cupcakes in the pre-heated oven for 17-19 minutes or until a toothpick inserted into the centre comes out clean. If you are using a stoneware pan, they may take a little bit longer to bake.
For chocolate cupcakes, reduce the flour by 1/4 cup and add 1/2 cup cocoa powder
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