Vegan Golden Yellow Cupcakes
- Number of Servings: 12
Ingredients
1 cup soy milk1 tsp. apple cider vinegar1¼ cups all-purpose flour2 Tbsp. cornstarch¾ tsp. baking powder½ tsp. baking soda½ teaspoon salt ⅓ cup canola oil¾ cup sugar2 tsp. vanilla extract¼ tsp. almond extract, caramel extract, or more vanilla extract
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. 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 LISAG81.
2. Whisk the soy milk and vinegar in a measuring cup and set aside for a few minutes to get good and curdled.
3. 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 LISAG81.
Nutritional Info Amount Per Serving
- Calories: 188.8
- Total Fat: 9.4 g
- Cholesterol: 0.0 mg
- Sodium: 189.9 mg
- Total Carbs: 24.4 g
- Dietary Fiber: 0.4 g
- Protein: 1.8 g
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