I modified one of my favorite vanilla cupcake recipes to be the "perfect fall cupcake" by adding rhubarb.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 12 cupcakes
- 2/3 C soy milk
- 1/2 t apple cider vinegar
- 2/3 C agave nectar if you don't have agave nectar, you can use honey
- 1/3 C canola oil
- 1/2 t vanilla extract
- 4 drops ginger extract from Supreme Spice if you don't have ginger extract, you can use 1/2 t powdered ginger
- 2 t five spice powder
- 1 1/3 C flour
- 3/4 t baking powder
- 1/2 t baking soda
- 1/4 t salt
- 1 C rhubarb compote
Mix the soy milk and the apple cider vinegar in a large bowl and allow to sit for a few minutes to curdle.
Beat in vinegar, agave, oil, vanilla, and ginger.
Add the flour, baking powder, baking soda, salt, and five spice powder and mix just until smooth. Do not over-mix.
Stir in rhubarb compote.
Fill liners 2/3 full.
Bake at 350 degrees for about 20 minutes or until the tops bounce back when touched.
Frost these cupcakes with five spice frosting. For even more fun, dunk the cupcake in some extra rhubarb compote as you are eating it.
Calories: 154kcal | Carbohydrates: 21g | Protein: 2g | Fat: 6g | Sodium: 109mg | Potassium: 104mg | Sugar: 8g | Vitamin A: 65IU | Vitamin C: 1.9mg | Calcium: 48mg | Iron: 1mg