I decided to try my hand at another vegan recipe so I turned to my trusty Vegan Cupcakes Take Over the World cookbook. If you don't have this one yet by the way you're really not livin. It has some of the most amazing recipes in it and is so enjoyable to flip through.
I present to you one of the most amazing cupcakes that has ever passed my lips.
1 cup soy milk
1 teaspoon apple cider vinegar
1 1/4 cups all-purpose flour
2 tablespoons cornstarch
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup soy margarine*
3/4 cup granulated sugar
2 teaspoons vanilla extract
1/4 teaspoon of whatever extract you choose. I opted for black walnut, but you can add in almond, caramel, lemon, more vanilla..whatever your heart desires.
*You can choose to use 1/3 cup canola oil if you don't have any margarine, just add an extra 1/2 teaspoon salt into the mix.
Preheat oven to 350 degrees and line muffin pan with cupcake liners.
Whisk the soy milk and vinegar in a measuring cup and set aside for a few minutes to get good & curdled.
Sift the flour, cornstarch, baking powder, baking soda, and salt into a large bowl and mix.
In a separate large bowl, use a handheld mixer at medium speed to cream the margarine and sugar for about 2 minutes until light and fluffy.
Beat in the vanilla and other extract, if using, then alternate beating in the soy milk mixture and dry ingredients, stopping to scrape the sides of the bowl a few times.
(If you're using oil beat together the soy milk mixture, oil, sugar, vanilla, and other extracts in a large bowl. Then sift in the flour, cornstarch baking powder, baking soda, and salt then mix until no large lumps remain.)
Fill cupcake liners 2/3 of the way and bake for 20-22 minutes till done.
Cool for 10 minutes in pan then transfer to wire rack & cool completely.
Inhale deeply & take in the incredible aroma that's now filling your kitchen.
Vegan fluffy buttercream frosting:
1/2 cup shortening
1/2 cup soy margarine
3 1/2 cups confectioners' sugar, sifted if clumpy
1 1/2 teaspoons vanilla extract
1/4 cup soy milk or soy creamer (they say to use plain soy milk but again, I used vanilla & it turned out fine)
Beat the shortening and margarine together until well combined and fluffy.
Add sugar and beat for about another 3 minutes.
Add the vanilla and soy milk, beat for another 5-7 minutes until fluffy.
I then colored the icing blue of course & Faith helped me top it off with pink sugar crystals, just because.
These are so vanilla-y, butter-y, fluffy and just down right perfect.
Enjoy!
2 comments:
Oooo...these look tasty. And I think I'm gonna have to do something french-toasty, because yours is the second recipes that I've seen today. Cupcakes are always a good idea.
I made these cupcakes with vegan margarine and they were delicious but not that moist so i was wondering if you used canola oil or margarine in yours.
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