I found this simple cupcake recipe that I thought I'd share with our subscribers. You can substitute ingredients as you see fit, but I can not attest to the substitutes. This cake is moist and rich. In this recipe I replaced Milk with Soy though you can use most any liquid. Such as Water, Rice Milk or Almond Milk.
Almond milk is much lower in fat and calories than anything else listed, but with the exception of water. I found rice milk, a non-diary product, to be sweet and a good substitute for people whom do drink cow or goat's milk. If your new to diary substitutes for health or whatever reason rice milk or a flavored soy milk is a good first choice.
Vegan Cupcake Recipe:
40 minutes bake time / 20 minutes prep time.
SERVES About 12
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- 1 cup soymilk, water, rice-milk or almond milk
- 1 teaspoon apple cider vinegar
- 1 3/4 cups all-purpose flour
- 2 tablespoons cornstarch
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup canola oil
- 3/4 cup sugar
- 2 1/4 teaspoons vanilla extract
Preheat the oven to 350F and line muffin pan with cupcake liners. Spray the muffin liners with oil.
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.
Substitution cupcakes for cake: Don't have a muffin tin? Use a 9 inch cake pan. Substitute 1 tablespoon of vinegar instead of 1 teaspoon with 1 cup of milk. The teaspoon didn't seem to curdle the soymilk enough. I added chocolate frosting and coconut flakes on top - everyone loved it!