Fluffy little vegan cakes, perfect for topping with your favorite vegan frosting! These cupcakes come out light and airy with a sticky top.
Preheat oven to 350 degrees, F. In a large bowl, whip until well incorporated:
- 1 cup canola oil
- 1 cup sugar
- 1/2 cup applesauce
- 1 Tbsp butter vanilla flavor (this is a bakery emulsion, not vanilla extract. You can find it in the cake decorating section of most craft stores)
Once mixture is creamed, add:
- 1 Tbsp baking powder
- 2 cups flour
Mix well. Then, carefully mix in:
- 1/2 cup Kombucha (I use GTS trilogy)
Carefully combine. The Kombucha will fizz quite a bit, this is normal. Fill muffin cups 3/4 full (batter should make a dozen). Bake at 350 for 16-18 minutes. Allow to cool before frosting. I like to top with Velvet Vegan Chocolate Buttercream and crystal sugar!