Description
This recipe is very easy and very rewarding, not to mention fluffy, light and moist. It is great for birthdays, parties or any day! This recipe was changed from the original, which had a bit too much sugar and milk. Both ingredients I try to avoid as much as possible.
Ingredients
- 6 egg whites
- 1 cup almond milk (or regular milk) minus 1 tablespoon
- 1 tablespoon melted butter
- 1 1/2 tablespoons distilled white vinegar
- 1 tablespoon vanilla
- ½ cup walnut oil
- 3 ½ cup Almond Glory Mix
- 1 ¼ cup sugar of choice (I use 1 cup date sugar and ¼ cup brown Lakanto)
- 1 teaspoon baking soda
Instructions
- Preheat oven to 350° F.
- Mix egg whites, milk, butter, vinegar, vanilla, and oil in a bowl – let sit and curdle.
- Put Almond Glory Mix, sugar and baking soda into mixer – mix thoroughly.
- Add curdled egg mixture to dry mixture.
- Mix until batter is thick and pulls from the sides of the bowl (do not over mix).
- Spoon cupcake batter into lightly sprayed paper liners until ½ to 2/3 full.
- Bake at 350°F for 20 to 25 minutes or until toothpick inserted in center comes out clean.
- Cool completely.
- Frost or decorate as you wish. Try my Maple Fluff Frosting!
- Enjoy!
