Maple Cupcakes
These cupcakes are from the cookbook "Vegan Cupcakes Take Over The World." But don't shy away thinking that they aren't going to be the most deliciously maple cupcakes ever -- they are! Though the recipe calls for sugared walnuts, I never have the time and toasted walnuts are just fine. The cupcakes pair perfectly with Creamy Maple Frosting. I've made these with whole wheat pastry flour and they turn out great either way.
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READY IN: 30mins
SERVES: 12
YIELD: 12 muffins
UNITS: US
INGREDIENTS
Nutrition- 1⁄2cup soymilk
- 1⁄2teaspoon apple cider vinegar
- 1 1⁄3cups flour
- 3⁄4teaspoon baking powder
- 1⁄2teaspoon baking soda
- 1⁄2teaspoon salt
- 1⁄4teaspoon ground nutmeg
- 1⁄2cup maple syrup
- 1⁄3cup vegetable oil
- 2tablespoons brown sugar
- 1 1⁄4teaspoons maple extract
- 1⁄2teaspoon vanilla extract
- 1⁄2
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DIRECTIONS
- Whisk togeter the soymilk and vinegar in a bowl and set aside to curdle for a few minutes.
- Sift the flour, baking powder, baking soda, salt and nutmeg into a separate bowl and mix.
- Whisk the maple syrup, oil, brown sugar, maple extract and vanilla into the soymilk mixture.
- Form a well in the dry ingredients and add the wet ingredients. Stir until large lumps disappear.
- Fold in walnuts.
- Fill 12 cupcake liners two-thirds full.
- Bake at 350 degress for 20-22 minutes.
- Cool completely before frosting.
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