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Ingredients
| soymilk: 1 cup |
| apple cider vinegar: 1 tsp |
| all-purpose flour (unsifted): 1 3/4 cups |
| cornstarch: 2 Tbl |
| baking powder: 3/4 tsp |
| baking soda: 1/2 tsp |
| salt: 1/2 tsp |
| canola oil - for salads, woks and light frying: 1/3 cup |
| granulated sugar: 3/4 cup |
| vanilla extract: 2 1/4 tsp |
Vegan Cupcakes
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
20 min -
Servings
12 serving(s)
Tags
- Preheat the oven to 350F and line muffin pan with cupcake liners.
- Whisk the soy milk and vinegar a measuring cup and set aside a few minutes to get good and curdled.
- In a large bowl, sift the flour, cornstarch, baking powder, baking soda and salt. Stir to combine.
- In 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.
- Fill cupcake liners two-thirds full and bake for 20-22 minutes till done. Transfer to a cooling rack and let cool completely before frosting.