Buckwheat Vegan Cupcakes

Chef #783003's Note:

Healthy, vegan and yummy.

• Total Time: 35 mins
• Prep Time: 15 mins
• Cook Time: 20 mins

Ingredients:

Serves: 12

Yield: 12.0 cupcakes

• 1 cup soymilk
• 1 teaspoon apple cider vinegar
• 1 1/4 cups buckwheat flour
• 2 tablespoons cornstarch
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 tablespoon canola oil
• 1/3 cup applesauce
• 3/4 cup sugar
• 2 teaspoons vanilla extract
• 1/4 teaspoon almond extract

Directions:

1. Preheat oven to 350.
2. Whisk together soy milk and vinegar, set aside for a minute.
3. Beat together soy milk mixture, oil, sugar and extracts.
4. Sift in the flour, baking powder, baking soda and salt and milk until no lumps remain.
5. Fill cupcake liners two thirds of the way up and bake for 20-22 minutes.

Reviews

[Martha Pavlovna]

I made these today and was pretty happy with the result. I added a bit of nutmeg and cinnamon to the batter. After baking them, I noticed the tops were a little caved in...but topped them with creamed honey from Trader Joe's and some crystalized ginger....yum!!!

[Ms Yanover]

They really taste like cupcakes! Lovely, fine texture. Great recipe. They were quite sweet I thought (though that may have had something to do with me not having enough white sugar, so I used 1/4 cup white sugar & 1/2 cup loosely packed brown sugar). I also didn't have soymilk, so I used 1/2 cup vanilla soy yogurt & 1/2 cup rice milk. And, I didn't have cornstarch so I used 1 Tbl arrowroot starch & 1 Tbl tapioca starch. I think even with white sugar, I'll try reducing the amount, and maybe adding shredded carrots.