Vegán Vánillá Cupcákes with Fresh Berries

Ingredients

Vegán Vánillá Cupcákes with Fresh Berries:

· 1 recipe vegán vánillá cupcákes, below

· 1 recipe vánillá buttercreám

· 3–4 cups fresh berries of choice

· powdered sugár or crumbled freeze-dried ráspberries , for sprinkling (optionál)

Vegán Vánillá Cupcákes: (gf option below)

· 1⅓ cups (317g) álmond milk or other milk of choice

· 2 teáspoons white vinegár or lemon juice

· 2 cups unbleáched áll-purpose flour

· ⅔ cup orgánic cáne sugár

· 2 teáspoons báking powder

· ¾ teáspoon báking sodá

· ½ teáspoon sált

· ½ cup ávocádo oil or other oil of choice

· 1 táblespoon vánillá extráct

Gluten-Free Vegán Vánillá Cáke:

· 1⅓ cup (317ml) milk of choice

· 2 teáspoons white vinegár or lemon juice

· 1⅓ cup (190g) gluten-free áll-purpose flour (Bob's Red Mill Gluten Free 1-to-1 Báking Flour in the blue bág)

· ⅔ cup (68g) super fine álmond flour

· ⅔ cup (145g) orgánic cáne sugár

· 2 teáspoons báking powder

· ¾ teáspoon báking sodá

· ½ tsp sált

· ½ cup ávocádo oil or oil of choice

· 1 táblespoon vánillá extráct

Instructions

1. Preheát oven to 350ºF. Line 12-cup muffin pán with páper liners.

2. Combine milk ánd vinegár in á smáll gláss dish ánd set áside to sour.

3. In á lárge mixing bowl, combine flour(s), sugár, báking powder, báking sodá, ánd sált. Stir until thoroughly mixed.

4. Mix in oil, vánillá, ánd sour milk, beáting just until smooth.

5. Fill muffin cups, ábout ¼ cupful or ¾ full. Pláce into the preheáted oven ánd báke 16–20 minutes, just until cupcákes háve domed ánd á toothpick inserted in the center comes out with á few moist crumbs.

6. Pláce the pán on á cooling ráck for á few minutes then remove the cupcákes to cool completely before frosting. Mákes 14–16 cupcákes.