Vanilla Vegan Cupcakes

Vanilla Vegan Cupcakes,  Cupcakes, Vanilla

For the cupcakes: 1 cup unsweetened almond 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 1/2 teaspoon salt 1/3 cup canola oil 3/4 cup sugar 1 1/2 teaspoons pure vanilla extract –
Preheat oven to 350 F. Line muffin pan with cupcake liners. Spray lightly with cooking spray.
Whisk the almond milk and vinegar in a measuring cup and set aside for a few minutes to get good and curdled.
Sift the flour, cornstarch, baking powder, baking soda, and salt into a large bowl and mix.
Beat together the almond milk mixture, oil, sugar, vanilla extract in a large bowl. Sift in the flour, cornstarch, baking powder, baking soda, and salt, and mix until no large lumps remain.
Fill cupcake liners two-thirds of the way and bake for 20 to 22 minutes. Transfer to a cooling rack to cool.
For the vanilla butter cream frosting:
½ cup nonhydrogenated shortening
½ cup nonhydrogenated margarine
3½ cups confectioners’ sugar, sifted
1½ tsp. vanilla extract
¼ cup plain soy milk or soy creamer
Beat the shortening and margarine together until well-combined and fluffy. Add the sugar and beat for about 3 more minutes. Add the vanilla and soy milk and beat for another 5 to 7 minutes until fluffy.

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