Dessert

Tie-Dyed Vanilla Cupcakes is for Dessert.

Tie-Dyed Vanilla Cupcakes takes 30 minutes to prepare.

Tie-Dyed Vanilla Cupcakes takes 20 minutes to cook.

Tie-Dyed Vanilla Cupcakes makes 12 servings.

The ingredients for Tie-Dyed Vanilla Cupcakes are:

⅔ cup unsweetened coconut milk beverage (not the canned kind)
⅓ cup canola oil
2 tbsp vinegar
1 tbsp vanilla
? cup flour
? cup whole wheat pastry flour
? cup vanilla sugar
1 tsp baking soda
? tsp salt
? tsp nutmeg
Food colouring (3+ colours)

Here is how you make Tie-Dyed Vanilla Cupcakes:

Preheat your oven for 350 F. Line a cupcake pan with 12 paper liners.In a big bowl, beat together the milk, oil, vinegar and vanilla.Whisk in the flours, sugar, baking soda and salt just until the batter just comes together.Split the batter from one large bowl into 3 smaller bowls. Add 4-5 drops of your chosen food colouring to each bowl and stir in until well blended. Drop spoonfuls of each colour batter into the cupcake liners, filling the cups ⅔ of the way full.Bake 18-20 minutes, until the tops are slightly golden and a cake tester comes out clean.Wait until the cupcakes are cooled completely before frosting.Serving Size: Makes 12Number of Servings: 12Recipe submitted by SparkPeople user JO_JO_BA.

The nutritional information for Tie-Dyed Vanilla Cupcakes is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 143.7

• Total Fat: 5.9 g
• Cholesterol: 0.0 mg
• Sodium: 0.4 mg
• Total Carbs: 22.2 g
• Dietary Fiber: 0.9 g
• Protein: 1.5 g

The dietary needs meet for Tie-Dyed Vanilla Cupcakes is Vegan