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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

Cupcakes from the Primrose Bakery

2009 food books by Portlanders

Read it and eat

Key Lime Little Fellas

Tags

baking,
cupcakes,
dessert,
vanilla,
vegan,
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There are 6 comments on this item

Average Rating 5

83% 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.

4. by Kate on Apr 5, 2010 at 1:19 PM PDT

Really great recipe. I made these for a baby shower and all of the guests raved about the cupcakes... they couldn’t believe they were vegan. Thanks, Isa!

5. by anonymous on Jul 21, 2010 at 8:42 PM PDT

I’m so glad this recipe is available via internet! I have this book and LOVE it, I love this recipe in particular so much that the page with the recipe fell out of book! (most likely because I pulled at that page so much)... Anyways, vegan cupcakes are the BEST. Actually, you can make anything non-vegan, into being vegan, and it will taste better.

6. by jillblevins on Jul 28, 2010 at 11:53 AM PDT

Thank you so much for publishing a good vegan cupcake recipe. When you do this, it has amazing ripple effects. One baker shares with a few, who see the vegan light and share, those people also share, and on and on until maybe even somebody who listens to country music will be drinking the vegan kool-aid, metaphorically.

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