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recipe

Total time:
55 minutes
VERY Active time:
15 minutes
Makes:
VEGAN “HAVE YOU THOUGHT ABOUT INTERMITTENT FASTING?”
12 cupcakes
VANILLA

CUPCAKES

By Ilene Godofsky Moreno

Wasn’t it just the most exciting thing
ever when someone would bring
cupcakes to school on their birthday?
This recipe is a throwback to the vanil-
la-on-vanilla childhood birthday fun.

 Ingredients
VEGAN “BUTTERMILK”
® 1 cup nondairy milk
® 1 teaspoon apple cider vinegar

DRY  Directions
® 2 cups spelt flour  Preheat the oven to 350°F.
® 1 cup coconut sugar Grease a muffin tin or line it with
® 1½ teaspoons baking powder baking cups.
® ½ teaspoon baking soda  In a small bowl, stir the nondairy
® ¼ teaspoon salt milk and apple cider vinegar
together to create vegan “butter-
WET milk.” Let the mixture sit for at
® ½ cup vegan butter or coconut oil, least 10 minutes.
melted  In a large bowl, whisk the dry ingre-
® 1 tablespoon vanilla extract dients together.  While the cupcakes bake, prepare
 Stir the wet ingredients into the the vanilla frosting by combining all
VANILLA FROSTING small bowl with the “buttermilk” the frosting ingredients together
® 3 cups powdered sugar mixture. Transfer the contents of in a blender or in a bowl with an
® 1 cup vegan butter the small bowl to the large bowl, electric mixer.
® 1 teaspoon vanilla extract and mix until the wet and dry  Remove the cupcakes from the
® Splash of nondairy milk, as ingredients are smooth. oven and transfer them to a cooling
needed to blend  Spoon the batter into the muffin rack. Let them cool completely,
wells, until each is about three-quar- then top them with the frosting and
TOPPING ters full. Bake for 25 minutes, until sprinkles and serve or store in an
Vegan sprinkles lightly golden. airtight container.

14 INSPIRE HEALTH June § July