How to Make Vegan Key Lime Pie Cupcakes
Ingredients:
For the Cupcakes- • 1 Cup Elmhurst Unsweetened Cashew Milk
- • 1 Tbsp Apple Cider Vinegar
- • 1 tsp Vanilla
- • 1/3 Cup Lime Juice (about 2 - 3 limes)
- • 1/2 Cup Coconut Sugar
- • 2 1/4 Cup Oat Flour
- • 2/3 Cup Tapioca Flour
- • 1 tsp Baking Powder
- • 1/2 tsp Baking Soda
- • 1/4 tsp Sea Salt
- • 2 1/2 Cups Powdered Sugar (sub. powdered monk fruit if desired)
- • 1/2 tsp Vanilla
- • 1/4 Cup Lime Juice (about 2 limes)
Instructions:
- Preheat oven to 350F
- Combine the Elmhurst Cashew Milk, apple cider vinegar, vanilla, lime juice, and coconut sugar in a bowl. Set aside.
- In a separate bowl, whisk together the oat flour, tapioca flour, baking powder, baking soda, and sea salt
- Slowly fold the flour mixture into the wet ingredients until no clumps remain
- Pour batter into a mini cupcake pan with liners almost all the way full; bake for 11 - 14 minutes until golden brown on top (bake for 15 - 18 minutes if making full sized cupcakes)
- For the Icing - Starting with 1 cup of the sugar, add the vanilla and lime juice and beat until combined, slowly add in the remaining sugar in 1/2 cup increments until desired consistency
- Once cupcakes have cooled, top with icing and dust with additional coconut sugar and mini lime wedge if desired
