Vivid Vanilla Cupcakes

Talk about a challenge. Sweet Debbie's Organic Treats by Debbie Adler brought it. I am a bit ashamed to admit that I was not familiar with half of the ingredients that she uses in the book because of necessity. I truly did so much research that I had dreams about it. These cupcakes jumped out at me because of the vanilla. I absolutely love vanilla cake. I am going to stuff these with raspberry puree and frost them, but they were amazingly delicious plain.

Vivid Vanilla Cupcakes
by Traci
Adapted from Sweet Debbie's Organic Treats by Debbie Adler

Makes 12 standard cupcakes or 6 large ones

Vanilla Cake Batter:
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon stevia
1/4 cup coconut milk
1/3 cup vanilla yogurt
1 1/2 teaspoons vanilla
Seeds from 1/2 vanilla bean

Preheat oven to 325°F. Line your cupcake pan with liners.

In a medium mixing bowl combine flour, baking powder and baking soda. Add salt and stevia.

In a small bowl, combine coconut milk, yogurt and vanilla. Slowly add wet ingredients into the dry, stirring to combine well each time. When you have your batter mixed well, add in the vanilla seeds.

Evenly distribute the batter in the cupcake pan. Bake for about 15 minutes or until golden brown on top.

Cool on a wire rack for about 5 minutes and remove them from the tin. Cool completely.

Feel free to frost these with your favorite frosting or enjoy them as they are!