Golden Vanilla Cupcake (Vegan)
- Minutes to Prepare:
- Minutes to Cook:
- 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
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.
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.
Nutritional Info 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
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