I think this has to be the BEST vegan cupcake recipe that I has tried. Since I found it, I’m going to quote the thing, and put a few side comments on it. ALL CREDITS TO SHMOOED FOOD.
The Cupcake Song
makes 22 cupcakes – Actually, don’t be surprise if you make less cupcakes. I often end up with around 16 because my cupcakes are rather full.
1 TB apple cider vinegar
1 ½ scant cups plain soymilk***
2 1/8 cups flour
2 tsp. baking powder
½ tsp. baking soda
½ tsp. kosher salt
1 1/8 cups sugar
½ cup oil
1 ¼ tsp. vanilla extract
½ tsp. coconut extract**** I find coconut extract is fairly an optional choice.
*** Okay. If you’re confused about the “scant cup”, it probably make a lot of sense if you read the text in bold when you scroll down a bit.
Preheat the oven to 350º. Spray 22 muffin cups with nonstick spray or line with paper cupcake liners (I like to spray the inside of the muffin papers with nonstick spray to help the cupcakes release). Set aside.
Place the apple cider vinegar in the bottom of a liquid measuring cup and fill the cup with soymilk to equal 1 ½ cups. Stir well and set aside (the mixture will curdle).
In a large mixing bowl, stir together the flour, sugar, baking powder, baking soda, and salt. In another mixing bowl whisk together the soymilk mixture, canola oil, vanilla, and coconut extract. Add the wet to the dry ingredients and beat until smooth using a hand-held mixer, stopping once to scrape down the sides of the bowl.
Fill each muffin cup with ¼ cup of batter. Bake for 15 to 20 minutes, until a cake tester inserted in the middle of a cupcake comes out clean.
Let cool in the pans for 5 minutes, then remove cupcakes from the pan and place on a wire rack. Let the cupcakes cool completely before frosting.
I find this recipe a very memorable ones… because I’ve done it so many time. All in all, I recommend this. For the frosting alone… I’ve yet to find a successful recipe. :\
When there’s a chance, I’ll take the picture and post it up here.
