Golden Vanilla Cupcakes

By jjadin

Ingredients

• 1 cup soy milk
• 1 tsp. apple cider vinegar
• 1 1/4 cups all-purpose flour
• 2 Tbsp. cornstarch
• 3/4 tsp. baking powder
• 1/2 tsp. baking soda
• 1/4 tsp. 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 tsp. vanilla extract
• 1/4 tsp. almond extract, caramel extract, or more vanilla extract

Details

Servings 12

Preparation

Step 1

Preheat oven to 350 degrees. Line muffin pan with cupcake liners.

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

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. (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.

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.

Fill cupcake liners two-thirds of the way and bake for 20 to 22 minutes. Transfer to a cooling rack, and let cool completely before frosting.