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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (58g) Recipe makes 12 servings |
||
| Calories 181 | ||
| Calories from Fat 72 | (40%) | |
| Amount Per Serving | %DV | |
| Total Fat 8.1g | 12% | |
| Saturated Fat 1.4g | 6% | |
| Monounsaturated Fat 3.7g | ||
| Polyunsaturated Fat 2.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 223mg | 9% | |
| Potassium 44mg | 1% | |
| Total Carbohydrate 24.9g | 8% | |
| Dietary Fiber 0.6g | 2% | |
| Sugars 12.7g | ||
| Protein 2.3g | 4% | |
Vegan Golden Vanilla Cupcakes
SERVES 12 , 12 cupcakes
Ingredients
- 1 cup soymilk
- 1 teaspoon apple cider vinegar
- 1 1/4 cups flour
- 2 tablespoons cornstarch
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup margarine or 1/3 cup canola oil
- 3/4 cup sugar
- 2 teaspoons vanilla
- 1/4 teaspoon almond extract or vanilla extract
Directions
1
Preheat oven to 350F and line muffin pan with paper liners.2
Whisk the soy milk and the vinegar together and let sit a few minutes until curdled.3
IF USING MARGARINE:.4
Sift the flour, cornstarch, baking powder, baking soda and salt into a large bowl and mix.5
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, but don't beat past 2 minutes. Beat in the vanilla and other extract, if using, alternate beating in the soy milk mixture and the dry ingredients, stopping to scrape the sides of the bowl a few times.6
IF USING OIL:7
Beat together the soy milk mixture, oil, sugar, vanilla, and other extracts, if using, in a large bowl. Sift in the flour, cornstarch, baking powder, baking soda and salt and mix until no large lumps remain.8
Fill cupcake liners two-thirds of the way and bake for 20 to 22 minutes till done. Transfer to a cooling rack and cool completely before frosting.
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Featured Reviews for This Recipe
From: Trixyinaz
On Nov 16, 2009
I have to say, I was probably the most skeptical person trying this recipe. I have an order for dairy free, eggless yellow cupcakes this weekend (the child has allergies). I've tried several recipes subbing rice milk for milk and using my usual egg replacer for eggs. They all flopped. I'm not sure why I never thought of looking up VEGAN Cupcakes. These were so simple to whip up. I was a bit worried b/c the batter was super thin, but when my timer went off, I was surprised to see them as puffed up as they were. I couldn't wait to taste one so I dug in while they were still warm. What a lovely flavor and even my husband liked them. I can't wait to make these this weekend for my co-workers son. This is going right in my favorites. Now I have a dairy free and eggless scratch yellow cake recipe for orders. YAY!!! Thank you for posting!
From: Herb-Cat
On Nov 5, 2009
Wow! These are enterprisingly delicious! This is my new go to cup cake recipe. It's great because I always have these ingredients on hand!
From: lashannamasala
On Apr 18, 2009
These are amazing. They rose so much better than I expected them to. I make them withthe canola oil. They are great just the way they are but I have also adapted them to make coconut cupcakes. I replaced the soymilk with coconut milk (which honestly doesn't really change the vanilla flavor at all, you'd need coconut extract to do that.). I frosted them with a vegan coconut buttercream icing and topped them with shredded coconut. I've taken these to a party with all omnis and they've disappeared in minutes!
From: Torricus
On Jun 7, 2008
Lovely, light vanilla cupcakes. I used the canola oil option, and used skim milk instead of soy - still turned out wonderfully. Filled them with raspberry jam and they were absolutely divine. This is my new go-to vanilla cupcake recipe!
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