So, I successfully baked my first batch of vegan cupcakes! And they taste great! I read earlier this week that a majority of Duncan Hines mixes and frostings are vegan. So that's where I began. This is what you'll need. If you'd like to try these out yourself, here's what I did!
You'll need:
Today was the first day I bought flaxseed meal in my life, and it was for something completely different. But I read that you can use it as an egg replacer. I also like canola oil much more than vegetable oil so I replaced that as well.
Instructions:
- Preheat according to instructions. Because I used nonstick cupcake liners, I set it to 325.
- Mix one tablespoon flaxseed meal with three tablespoons water per egg required (3 in this recipe). That is 3 tablespoons of flaxseed meal and 9 tablespoons of water. Mix this up (I did it in a small cup). Let sit for 5 or more minutes until it becomes gooey like an egg (but not really that gooey, more like a less liquidy consistent substance).
- Mix 1/3 cup oil (vegetable or canola) and 1 & 1/3 cup water.
- Mix the above together and add in the cake mix. It will look no different than regular cake batter.
- Stick those suckers in the oven for the recommended time. I had a cupcake sheet for 12 and it took 18 minutes. (I also used the excess batter to make a round cake, which took 28 minutes).
- Let them cool, frost them, douse them with joyous sprinkles, and consume.
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