Vegan Palm Sugar Cupcakes

On Friday I had a bit of a panic when I realized I was supposed to bring in 4 dozen cupcakes for a quarterly birthday celebration in my 10 year old's classroom.

Have no fear!

With a copious amount of baking ingredients on hand I was very pleasantly surprised to turn out these beauties:

Palm Sugar Cupcakes (vegan)

2 1/2 C all purpose unbleached flour

2 1/2 tsp baking powder

1/2 tsp sea salt

2/3 C Earth Balance (softened)

1 3/4 C palm sugar

1 1/2 tsp vanilla extract

2 egg substitutes (I used ener-G egg replacers)

1 1/4 C almond milk

Combine everything in a bowl and mix until combined.

Pour into cupcake liners and bake at 375 degrees for 18-20 minutes (until a toothpick comes out clean when inserted into the center).

This should make about 30 cupcakes (just make sure you use about a tablespoon of batter per liner).

Now these are delicious on their own but they taste EVEN better when topped with vegan chocolate buttercream.

The cake is moist and light.  

The palm sugar gives the cake a toasted flavor to it which really gives it another layer to put it a step ABOVE just a regular cupcake.

I had to have a bite....I just couldn't help myself.

How palm sugar is made is pretty cool.  Take a moment and head over to Wholesome Sweeteners and check out their process.

What flavors of cupcakes do you enjoy?

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