• Prep Time: 15 Minutes
  • Cooking Time: 45 minutes
  • Serves: 10-12 cupcakes

Vegan Peach Cupcakes

  • Recipe Submitted by on

Category: Kids, Holiday, Desserts

 Ingredients List

  • 1 cup light vanilla soy milk
  • 1 teaspoon apple cider vinegar
  • scant 3/4 cup granulated sugar
  • 2 peaches, peeled, pitted and finely pureed
  • 1/3 cup canola oil
  • 2 teaspoons vanilla extract
  • 1 1/4 cup all-purpose or pastry flour*
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • pinch salt
  • 10-12 ice cream cake cones

 Directions

Preheat oven to 350°F.

Whisk together the soy milk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add the sugar, oil, and vanilla extract to the soy milk mixture and beat until foamy. Add peach puree and stir.

Next, carefully add flour, baking soda, baking powder and salt to a sifter and sift over wet ingredients. Beat until no large lumps remain.
Place ice cream cones in a muffin pan and carefully scoop batter into the cones, filling almost all the way full.

Bake for about 30 minutes or until a toothpick inserted into the center comes out clean.

Transfer to a flat surface and let cool completely. Rinse your bowl out while the cupcakes are baking to make buttercream frosting in.

NOTES:

Add slightly more flour if the batter appears too runny - this will depend on the size and juiciness of your peaches.

NUTRITION INFORMATION:

Serving size: 1 cupcake Calories: 202 Fat: 7.2 g Saturated fat: 0.6 g Carbohydrates: 31 g Sugar: 16 g Sodium: 22 mg Fiber: 1 g Protein: 2.5 g

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