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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

The All-New, All-Purpose Joy of Cooking

Black Bottom Cupcakes

Cherry Vanilla Brioche Pudding

Flying Apron’s Gluten-Free and Vegan Baking Book

Tags

baking,
cupcakes,
dessert,
vanilla,
vegan,
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There are 20 comments on this item

Average Rating 3.4

50% 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.

7. by Alison on Oct 17, 2010 at 12:00 PM PDT

The cupcakes came out very spongy with a distinct after taste of baking soda or baking powder. My 4 year old loved them, though. They do stand up nicely to frosting and don’t lose their form, which is what I had encountered with other cupcake recipes that were egg and milk free.

8. by anonymous on Oct 17, 2010 at 12:30 PM PDT

maybe your baking powder or soda is bad? If you don’t already have baking powder and soda without aluminum, you should purchase it at your local health food store! Better luck next time.

9. by anonymous on Nov 13, 2010 at 7:35 PM PST

all my cupcakes caved in the middle. Any ideas?

10. by anonymous on Jan 25, 2011 at 6:47 PM PST

How many cupcakes does this make?

11. by anonymous on Feb 22, 2011 at 5:44 PM PST

this is the most horrible recipe i’ve ever tried and i wouldn’t tried it again anytime in my life! the combination of soy milk, vanilla and almond extract made it smell like plastics! i’m not sure what you guys are raving about this recipe..i had such high hopes that it would turn out nice but it turned out otherwise. such a disappointment...

12. by anonymous on Feb 24, 2011 at 4:14 PM PST

I also made these for a baby shower (the guest of honor was vegan)and they were amazing. Everyone else at the party was a skeptic including myself, but the were devoured. They almost have the texture of a pound cake. This made exactly one dozen for me. Great recipe!

13. by anonymous on Apr 26, 2011 at 4:51 PM PDT

not bad!!

14. by Simply.food on Jul 22, 2011 at 3:33 AM PDT

Bookmarked I am going to try this recipe sounds great and simple to follow.

15. by anonymous on Aug 29, 2011 at 1:48 AM PDT

Disgusting, my cupcakes turned out rubbery and heavy. However, don’t be put off vegan food because there are much better recipes out there.

16. by jillyb on Jan 4, 2012 at 5:01 PM PST

I make this recipe with gluten free flour due to celiac disease and these cupcakes are great. Better than most GF recipes.

17. by Holly on Jan 6, 2012 at 11:54 AM PST

These are wonderful!!! My entire family loves them! I have made them three times in the last two months. I doubled the recipe to make 24 and it worked out great!

18. by anonymous on Jan 24, 2012 at 10:48 AM PST

Such perfect cupcakes. Better than anything i could find ina sarah kramer cook book!!! :)

19. by anonymous on Mar 12, 2012 at 12:05 PM PDT

Excellent me and my children just made these with a chocolate icing, we loved it!

20. by anonymous on May 2, 2012 at 11:22 AM PDT

I own this book and have made these cupcakes many times. I find that they are slightly gummy instead of being fluffy. The picture of your cupcakes looks fluffy, not heavy, any suggestions???

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