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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 177.9
  • Total Fat: 7.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 221.7 mg
  • Total Carbs: 24.5 g
  • Dietary Fiber: 0.4 g
  • Protein: 1.9 g

View full nutritional breakdown of Golden Vanilla Cupcake (Vegan) calories by ingredient
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Golden Vanilla Cupcake (Vegan)

Submitted by: KELKME

Introduction

from Vegan Cupcakes Take Over the World from Vegan Cupcakes Take Over the World
Number of Servings: 12

Ingredients

    1 cup soy milk
    1 tsp. apple cider vinegar
    1¼ cups all-purpose flour
    2 Tbsp. cornstarch
    ¾ tsp. baking powder
    ½ tsp. baking soda
    ¼ tsp. salt (increase salt to ½ teaspoon if you’re using oil instead of margarine)
    ½ cup non-hydrogenated margarine, softened, or ⅓ cup canola oil
    ¾ cup sugar
    2 tsp. vanilla extract
    ¼ tsp. almond extract, caramel extract, or more vanilla extract

Directions

1. Preheat oven to 350 degrees. Line muffin pan with cupcake liners.
2. Whisk the soy milk and vinegar in a measuring cup and set aside for a few minutes to get good and curdled.
3. If using margarine: Sift the flour, cornstarch, baking powder, baking soda, and salt into a large bowl and mix.
4. 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. (Don’t beat past 2 minutes.) 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.
5. If using oil: 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.
6. Fill cupcake liners two-thirds of the way and bake for 20 to 22 minutes. Transfer to a cooling rack, and let cool completely before frosting.


Number of Servings: 12

Recipe submitted by SparkPeople user KELKME.






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