Vegan Cupcakes

READY IN: 40mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • 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.
Advertisement