Basic Vegan White Cupcake

By Sarah-Lyn

Ingredients

• 2 c all-purpose flour
• 1 1/2 c organic unbleached sugar
• 3 1/2 t baking powder
• 1 t salt
• 1/2 c margarine (80% fat is best) — softened
• 1 c plain unsweetened soy milk (make sure soybeans and water are the ONLY ingredients)
• 1 t vanilla
• 1/4 c soy yogurt
• 1/4 c apple sauce
• 1/4 c silken tofu

Details

Servings 12
Adapted from vegancupcakerecipes.com

Preparation

Step 1

Heat oven to 350F degrees.
Beat all ingredients in large mixer bowl on low speed, scraping bowl constantly, 30 seconds.
Beat on high speed, scraping bowl frequently, 3 minutes.
Pour batter into paper-lined medium muffin cups, filling each about half full.
Bake 20 minutes