Prep 20 mins
Cook 20 mins
A simple cupcake
- 1 cup soymilk
- 1 teaspoon apple cider vinegar
- 1 3⁄4 cups all-purpose flour
- 2 tablespoons cornstarch
- 3⁄4 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1⁄3 cup canola oil
- 3⁄4 cup sugar
- 2 1⁄4 teaspoons vanilla extract
- Preheat the oven to 350F and line muffin pan with cupcake liners.
- Whisk the soy milk and vinegar a measuring cup and set aside a few minutes to get good and curdled.
- In a large bowl, sift the flour, cornstarch, baking powder, baking soda and salt. Stir to combine.
- In a separate large bowl, beat together the soy milk mixture, oil, sugar and vanilla. Stir the dry ingredients and mix until no large lumps remain.
- Fill cupcake liners two-thirds full and bake for 20-22 minutes till done. Transfer to a cooling rack and let cool completely before frosting.
I made a batch of these and they seemed really dense, but I figured out it was probably because I overstirred them, so just make sure to make a big well with your dry ingredients and then mix only til the big lumps are gone, the little lumps are fine. when I made them this way, it totally changed the texture, they were much lighter and fluffier. I made lemon flavor by replacing the vanilla with lemon extract. I iced them with the vegan buttercream icing found here-- http://www.food.com/recipe/vegan-fluffy-buttercream-frosting-290487. They also work with coconut or almond milk.
Yummy! I messed up and used rice milk and then forgot to curdle it (i'm not sure if it can be curdled), so I added an extra 1/2 tsp of vinegar. I was in a hurry and mixed all the wet ingredients together. They came out very well! They are a little on the heavy side, but the flavor is so good! I frosted them with basic buttercream vegan frosting. I think the texture improved the next day. I love how easy these came together. Definitley will make these often! Update- I have made this recipe two more times with variations. I still used rice milk and a little less than 1 tb vinegar. I let it sit while I prepared the other ingredients and papered the muffin tins (I spray the paper). Make sure you take the time to let the milk and the vinegar sit. It didn't look curdled, but the end result is a much lighter cupcake. The first variation was to add a heaping 1/4 cup of sprinkles when I made this with my nephew. The second variation was adding 3 cherries from a jar of cherry pie filling to each cupcake before baking. Wow, both were light, moist, and delicious! I think these smell and kind of taste like sugar cookies. Their texture is terrific, and they last for a few days. I also don't think they need frosting, but I would use this recipe to make a layer cake. I'm going to use this recipe for blueberry muffins, too. These cupcakes are the best from scratch recipe I've made- including non-vegan ones, and they are so easy to whip up. Thanks!
Wonderful - so light and soft and fluffy even when I used half whole-wheat flour. I also added some sliced almonds. Thank you very much.