Well, I haven’t posted in over a month because I was out of the country for a month and just got back, before that was my birthday and was busy celebrating with different people that weekend and then I had to pack for the trip. I went to Nicaragua with a friend who had never gone and it was fun because I had never gone with a friend. We stayed in a small town called Santa Teresa where you could walk anywhere, it’s about an hour away from Managua, the capital city.
We went to Masaya to see a volcano and rode horses, San Juan del Sur which was incredible, I’ve been wanting to go since my birthday last year, it’s a big tourist hot spot for surfers. It consists of many beaches and after lots of deliberation we finally decided to go to Playa Hermosa which is where Survivor: Nicaragua was filmed, there’s a $3 cover to go there and it was well worth it. Also went to Catarina where there is a big lake and mountains in the background, went to Granada where it’s all historic buildings, Spanish colonial, we also went to Las Isletas which means The Islands in Granada which is in a lake that consists of 365 islands and this lake is the only in the world with sweet water sharks. We also went hiking in my dad’s land, it was hot and tiring, but it was fun to explore.
I managed to squeeze in some baking while there, which is what we ate for breakfast before heading to San Juan del Sur in the very early morning.
I was only able to make 12 and used regular milk since soy milk over there is expensive, don’t know if almond milk existed over there, but that would’ve been expensive too.
Very Vanilla Vegan Cupcakes
Yields 14 standard sized cupcakes or 48 mini cupcakes
• 1 ¾ cups all-purpose flour
• 1 cup sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup unsweetened plain soy milk
• ½ cup canola oil
• 2 tablespoons vanilla extract
• 1 tablespoon white or apple cider vinegar
1. Preheat the oven to 350 degrees F. Line 2 (12-cup) cupcake pans with 14 cupcake liners or 2 (24-cup) mini cupcake pans.
2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
3. In a medium bowl, whisk together soy milk, oil, vanilla, and vinegar. Pour the wet mixture into the dry mixture and whisk until just combined. Do not over mix.
4. Fill the cupcake liners about two-thirds full with batter. Bake standard sized cupcakes for 15 to 18 minutes (or mini cupcakes for 8-10 minutes), or until a toothpick inserted in the center of the cupcake comes out clean with a few crumbs clinging to it. Cool the cupcakes completely before frosting.
Adapted from whippedbaking.com
These muffins tasted like the supermarket muffins. They had too much oil so if I do make these again, I’ll probably use applesauce.