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Golden Vanilla Cupcakes

From the book Vegan Cupcakes Take Over the World by Isa Chandra Moskowitz and Terry Hope Romero

Introduction

Frost these cupcakes with Vegan Fluffy Buttercream Frosting or Not-Too-Sweet Blueberry Mousse.

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

Steps

Preheat oven to 350 degrees. Line muffin pan with cupcake liners.
Whisk the soy milk and vinegar in a measuring cup and set aside for a few minutes to get good and curdled.
If using margarine: Sift the flour, cornstarch, baking powder, baking soda, and salt into a large bowl and mix.
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.
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.
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.

This content is from the book Vegan Cupcakes Take Over the World by Isa Chandra Moskowitz and Terry Hope Romero.

Chocolate Peanut Butter Mousse–Filled Cupcakes

Meringues

Refrigerator Chocolate-Chip Cookies

Vegan Lemon Layer Cake

Tags

baking,
cupcakes,
dessert,
vanilla,
vegan,
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There are 3 comments on this item

Average Rating 5

66% recommend this recipe

1. by anonymous on Jul 6, 2009 at 4:51 PM PDT

YUM YUM DOUBLE YUM! TRY IT, YOU’LL LIKE IT!

2. by Valerie on Sep 14, 2009 at 2:52 PM PDT

Holy fluffed cupcakes Batman! These are INCREDIBLE! I used the oil version of the recipe I added the zest and juice of one lemon in place of the ‘extra’ extract. I also pureed some thawed raspberries, strained them and added a spoonful to each 1/2 filled cupcake, filled with the remaining batter and baked them. Super moist and delectable! I topped these with the Vegan Fluffy Buttercream recipe... delish!

3. by Tracye on Feb 7, 2010 at 8:15 AM PST

These are perfect yellow cupcakes. I rarely make “plain” cakes or cupcakes - looking, instead, for recipes with fruit flavors or stir-ins - so I didn’t know where to turn when I needed plain vanilla. I tried this on the basis that it was from Isa and Terry’s book, and I am pleased to report that they have done it again. I followed the oil recipe exactly, with perfect results.

Thank you for posting this.

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