Fluffy little vegan cakes, perfect for topping with your favorite vegan frosting! These cupcakes come out light and airy with a sticky top.

Kombucha Cupcakes

Preheat oven to 350 degrees, F. In a large bowl, whip until well incorporated:

• 1 cup canola oil
• 1 cup sugar
• 1/2 cup applesauce
• 1 Tbsp butter vanilla flavor (this is a bakery emulsion, not vanilla extract. You can find it in the cake decorating section of most craft stores)

Once mixture is creamed, add:

• 1 Tbsp baking powder
• 2 cups flour

Mix well. Then, carefully mix in:

• 1/2 cup Kombucha (I use GTS trilogy)

Carefully combine. The Kombucha will fizz quite a bit, this is normal. Fill muffin cups 3/4 full (batter should make a dozen). Bake at 350 for 16-18 minutes. Allow to cool before frosting. I like to top with Velvet Vegan Chocolate Buttercream and crystal sugar!