Vanilla Cupcakes & Buttercream Frosting (VIDEO)

As you can see in the video, I haven't had much luck with homemade vegan cupcakes until now.  These cupcakes are moist, fluffy, and taste very close to a traditional cupcake.  Give them a try and let me know what you think.

Enjoy!

From the book, Vegan Cupcakes Take Over the World: 75 Dairy-Free Recipes for Cupcakes that Rule

Vanilla Cupcakes & Buttercream Frosting

by Vegan Cupcakes Take Over the World

Keywords: vegan

Ingredients

  • 1 cup soy milk
  • 1 teaspoon apple cider vinegar
  • 1 1/4 cups all-purpose flour
  • 2 tablespoon cornstarch
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt (increase salt to 1/2 teaspoon if you're using oil instead of margarine)
  • 1/2 cup non-hydrogenated margarine, softened, or 1/3 cup canola oil
  • 3/4 cup sugar
  • 2 teaspoon vanilla extract
  • 1/4 teaspoon almond extract, caramel extract, or more vanilla extract
Frosting
  • ½ cup nonhydrogenated shortening
  • ½ cup nonhydrogenated margarine
  • 3½ cups confectioners' sugar, sifted
  • 1½ tsp. vanilla extract
  • ¼ cup plain soy milk or soy creamer

Instructions

1. Preheat oven to 350 degrees and 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.

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.

Note: 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.

3. 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.

4. Fill cupcake liners two-thirds of the way and bake for 20 to 22 minutes.

5. Transfer to a cooling rack, and let cool completely before frosting.

Frosting directions

1. Beat the shortening and margarine together until well-combined and fluffy.

2. Add the sugar and beat for about 3 more minutes.

3. Add the vanilla and soy milk and beat for another 5 to 7 minutes until fluffy.

Powered by Recipage

GET THE CHECKLIST

1117stepstogovegancover_(1)

Ready to go vegan? Get the "7 Steps to go Vegan" checklist

Powered by ConvertKit