Vegan Vanilla Cupcakes with White Frosting
- Number of Servings: 15
Ingredients
1 cup soy milk1 tsp apple cider vinegar1 3/4 cups all-purpose flour2 Tbsp cornstarch3/4 tsp baking powder1/2 tsp baking soda1/2 tsp salt1/3 cup canola oil3/4 cup sugar2 1/4 tsp vanilla extractFrosting:1 3/4 cup powdered sugar6 Tbsp Earth Balance "Butter" (cold!)2 Tbsp Soymilk
<3Preheat the oven to 350F and line muffin pan with cupcake liners.
<3Whisk the soy milk and vinegar a measuring cup and set aside a few minutes to get good and curdled.
<3In a large bowl, sift the flour, cornstarch, baking powder, baking soda and salt. Stir to combine.
<3In a separate large bowl, beat together the soy milk mixture, oil, sugar and vanilla. Stir the dry ingredients and mix until no large lumps remain.
<3Fill cupcake liners a little above half full and bake for 20-22 minutes till done. Transfer to a cooling rack and let cool completely before frosting.
<3Frosting:
Cream the cold "butter" and powdered sugar, then add the soymilk and blend.
<3Note: The original recipe says to fill the liners 3/4 full, which I did and still had leftover batter. The cupcakes got HUGE in the oven - so beware! If you fill them half way, it makes about 15 cupcakes.
<3Makes 15 one cupcake servings.
(copied from https://www.epicurious.com/recipes/member/views/BASIC-VEGAN-VANILLA-CUPCAKE-BASE-1245737)+(my own icing recipe)
Number of Servings: 15
Recipe submitted by SparkPeople user VEGANSCHMEGAN.
<3Whisk the soy milk and vinegar a measuring cup and set aside a few minutes to get good and curdled.
<3In a large bowl, sift the flour, cornstarch, baking powder, baking soda and salt. Stir to combine.
<3In a separate large bowl, beat together the soy milk mixture, oil, sugar and vanilla. Stir the dry ingredients and mix until no large lumps remain.
<3Fill cupcake liners a little above half full and bake for 20-22 minutes till done. Transfer to a cooling rack and let cool completely before frosting.
<3Frosting:
Cream the cold "butter" and powdered sugar, then add the soymilk and blend.
<3Note: The original recipe says to fill the liners 3/4 full, which I did and still had leftover batter. The cupcakes got HUGE in the oven - so beware! If you fill them half way, it makes about 15 cupcakes.
<3Makes 15 one cupcake servings.
(copied from https://www.epicurious.com/recipes/member/views/BASIC-VEGAN-VANILLA-CUPCAKE-BASE-1245737)+(my own icing recipe)
Number of Servings: 15
Recipe submitted by SparkPeople user VEGANSCHMEGAN.
Nutritional Info Amount Per Serving
- Calories: 240.2
- Total Fat: 9.5 g
- Cholesterol: 0.0 mg
- Sodium: 201.6 mg
- Total Carbs: 36.8 g
- Dietary Fiber: 0.5 g
- Protein: 2.0 g
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