Vegan Cupcakes

READY IN: 40mins
Recipe by swirlycinnacakes

A simple cupcake

Top Review by beckagator

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.

Ingredients Nutrition

Directions

  1. Preheat the oven to 350F and line muffin pan with cupcake liners.
  2. Whisk the soy milk and vinegar a measuring cup and set aside a few minutes to get good and curdled.
  3. In a large bowl, sift the flour, cornstarch, baking powder, baking soda and salt. Stir to combine.
  4. 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.
  5. 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.

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