...because sometimes you really can have it all: cookie dough, cookies, cupcakes, and frosting.
- 1 cup non-dairy milk (soy milk is best for curdling)
- 1 tsp apple cider vinegar
- 1/3 cup canola oil
- 1/3 cup granulated sugar
- 2 1/4 tsp vanilla extract
- 1 1/4 cup all purpose-flour
- 2 TBS arrowroot
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- dash of cinnamon
Preheat oven to 350*F and line a muffin tin with cupcake holders.
Whisk the non-dairy milk and apple cider vinegar together and set aside for a few minutes to curdle.
Once curdeled, combine the non-dairy milk mixture, oil, sugar, and vanilla extract in a bowl.
Sift in the flour, arrowroot, baking powder, baking soda, salt, and cinnamon.
Mix until no large lumps remain.
Stir in mini chocolate chips. Set aside.
Remove cookie dough (recipe to come tomorrow) from the freezer and place one ball in the center of each muffin cup.
Use an ice cream scoop to fill the cupcake liners about 2/3 of the way full with batter.
Bake for 22-24 minutes.
Remove from oven and cool on a cooling rack.
Meanwhile prepare the frosting (recipe to come tomorrow).