Though not the most appetizing name in the world, these cupcakes really hit the spot! I’m always looking for recipes to incorporate the leftover pulp I get after juicing. I love juicing, but don’t want to waste all the fiber & nutrients leftover in the pulp. Using the recipe here, that pulp provides your cupcakes with added nutrient density & ensures that they stay moist even days later.
I used PETA’s recipe (http://www.peta.org/living/food/easiest-vegan-cupcake-recipe/) for “Easiest Vegan Cupcakes” and essentially just took out some of the sugar and added pulp. When I made this batch, I used leftover pulp from juicing blueberries, apples & cantaloupe. The flavors turned out really well in the cupcakes & I’d definitely try it again using other fruits/veggies.
Let me know if you try these out for yourself!
- 1/2 cup sugar
- 1 & 3/4 cup all purpose flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1/2 cup oil
- 1 cup unsweetened plant-based milk (I used vanilla almond milk)
- 1 Tbsp. vinegar
- 2 Tbsp. vanilla extract (optional, depending on pulp used)
- 1/2 – 1 cup of fruit/vegetable pulp
- Preheat oven to 350 & line two pans with cupcake liners
- In a large bowl, mix together sugar, flour, baking powder, baking soda & salt
- In a medium bowl, whisk together oil, plant milk, & vinegar
- Whisk pulp into wet mixture before adding to dry bowl
- Mix wet & dry ingredients until just combined, then fill cupcake liners 3/4 full with batter
- Bake 15-18 mins or until a toothpick inserted in the middle of a cupcake comes out clean