Vegan Vanilla Cupcakes

By srumbel

Vanilla Cupcakes with Vanilla Bean Frosting–I used the vanilla cake recipe below and topped them with a vanilla bean frosting and a fresh raspberry. About the frostings, I made these in such huge quantities that I don’t have exact measurements but here’s what went into the frosting: coconut oil, vegan shortening, butter extract, vanilla extract, vanilla beans and powdered sugar.
from laurenslatest.com

Ingredients

• 1/2 cup Earth Balance or other vegan butter
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 cup soy milk + 1 teaspoon white vinegar
• 1 1/3 cups all purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• pinch of salt

Preparation

Step 1

Preheat oven to 350 degrees. Line a muffin tin with paper liners and set aside.

In a large bowl, cream vegan butter with sugar. Stir in vanilla extract. In a measuring cup, stir soy milk together with vinegar. Set aside to curdle. In a separate bowl, measure out dry ingredients and stir to incorporate. Alternate stirring in wet and dry ingredients beginning and ending with dry. Scrape sides of bowl and mix again briefly. Spoon batter into prepared muffin tins to be 2/3-3/4 way full. Bake 15-20 minutes or until very lightly browned and toothpick comes out clean or with a few moist crumbs after being inserted. Cool and frost as desired.

Variations:
Lemon Cupcakes- stir in 1 teaspoon lemon extract to batter with vanilla.
Chocolate Chip Cupcakes- stir in 1/2 cup vegan mini chocolate chips to batter.

yield: 1 dozen cupcakes