Vegan Vanilla Cupcakes
Ingredients
▢ 1 1/2 cups unsweetened non-dairy milk
▢ 1 teaspoon apple cider vinegar
▢ 2 3/4 cups cake flour*
▢ 1 1/2 cups granulated sugar
▢ 1 tablespoon baking powder
▢ 3/4 teaspoon salt
▢ 1/2 cup melted vegan butter or neutral oil
▢ 1 tablespoon pure vanilla extract
▢ 1 Recipe Vegan Buttercream Frosting
Instructions
Preheat the oven to 350F and line a 12-cup muffin pan with paper liners. You can spray the pan first with a little oil to prevent sticking.
Combine the soy milk and apple cider vinegar in a measuring cup or bowl, give a little stir and set aside for a few minutes to curdle.
In a large bowl, whisk together the flour, sugar, baking powder and salt until combined.
Now pour in the milk/vinegar mixture, melted vegan butter or oil and vanilla. Whisk until well combined. There may be a few small lumps, but you don't want any large lumps in the batter.
Fill the liners 1/2 full and bake for 18-20 minutes, or until a toothpick comes out clean.
Cool completely, then frost with on Vegan Buttercream Frosting or another frosting of your choosing.
Decorate as desired! (I made them for an ocean theme - as crabs) Eat and Enjoy! :)
~Recipe by Nora Cooks