Simple Vegan Cupcakes

I found this simple cupcake recipe that I thought I'd share with our subscribers. You can substitute ingredients as you would like, but I can not attest to the substitutes. 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 (change servings and units). If you don't want cupcakes this would make a nice cake just change the recipe.

Change to: Servings US Metric

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Ingredients

• 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

Directions

1. Preheat the oven to 350F and line muffin pan with cupcake liners.

2. Whisk the soy milk and vinegar a measuring cup and set aside a few minutes to get good and curdled.

3. In a large bowl, sift the flour, cornstarch, baking powder, baking soda and salt. Stir to combine.

4. 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.

5. 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.

If you have any questions please fill free to comment.