This weekend was the perfect weekend to stay in and bake. It was chilly, rainy, and just perfect! I made some healthy peanut butter cookies, which I will post soon, but the yummiest of all, were the cupcakes. 100% homemade.
Simple White Cupcakes 1 cup sugar (I use coconut sugar) 1/2 cup Earth Balance (vegan spread, from TJ’s) 2 large egg whites 2 tsp vanilla extract 11/2 cup flour ( I use buckwheat or corn) 11/2 tsp baking powder 1/2 cup nonfat milk Preheat oven to 350. Place cupcake liners in pan. Set aside. Cream together the sugar and the margarine, beat in the egg whites one at a time, then stir in the vanilla. Combine flour and baking powder and mix well. Stir in milk until batter is smooth. Pour into liners. Bake 20-25 minutes
Homemade frosting In a bowl add some powdered sugar, a little nonfat milk and a little butter. Mix together. I eyed everything for this, but just get the consistency to look like frosting. You may have to keep adding a little here or a little there. Then I sprinkled with coconut. You can also add food coloring or anything else for your toppings.