2 cups of flour
1.5 cups of almond milk
1 cup of sugar
1/2 cup of melted coconut oil


1 tablespoon of apple cider vinegar 2 tablespoons of baking powder
1/2 teaspoon of sodium bicarbonate 1/2 teaspoon of salt

1.25 teaspoons of vanilla extract
6.7 ounces of Veganisimo Vegan Caramel Cupcake molds
To decorate: Powdered sugar, berries


First, preheat the oven to 356° F.

Mix the vinegar with the milk; let it rest until curdles start forming in the milk. Then, add the coconut oil and the vanilla extract.

In a separate bowl, mix the dry ingredients, and then the milk mixture is added and mixed until it ́s integrated perfectly.

Once this is done, the cupcake dough is ready to be transferred into the molds. Add a tablespoon of Vegan Caramel in the center of each cupcake. Make sure to completely envelop the vegan caramel with dough. Put them into the oven. The cupcakes will be ready in about 15-20 minutes, and, once out of the oven, you can decorate them with berries and powdered sugar if you like.


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