Cupcakes - Vegan Golden Vanilla

By mariannefeldman

from food.com: This cupcake recipe is from the book Vegan Cupcakes Take Over The World. You can make this recipe using soy margarine or canola oil. IF USING OIL INSTEAD OF MARGARINE DOUBLE THE SALT. I have only used the canola oil in this recipe and the results were surprisingly delicious. The texture is good and so is the flavor.

from VCTOTW: variations:
add 1 - 1 1/2 tsp extract of choice
or 1 tsp cinnamon or pumpkin pie spice
add 1 1/2 tsp lemon extract & 1 tbs grated lemon zest
add at end: 1/3 - 2/3 cups chopped choc covered almonds or peanuts, currants, smashed peaanut brittle, choc chips
Remove tops & scoop out centers & fill w/macerated berries, top w/frosting or topping, replace cut outs & add more toppping

Ingredients

• 1 cup soymilk
• 1 teaspoon apple cider vinegar
• 1 1/4 cups flour
• 2 tablespoons cornstarch
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt - if using only oil double the salt
• 1/2 cup margarine or 1/3 cup canola oil
• 3/4 cup sugar
• 2 teaspoons vanilla extract
• 1/4 teaspoon almond extract or 1/4 teaspoon caramel extract or additional vanilla extract

Details

Servings 12
Preparation time 15mins
Cooking time 35mins
Adapted from food.com

Preparation

Step 1

Directions:

Prep Time: 15 mins

Total Time: 35 mins

1 Preheat oven to 350F and line muffin pan with paper liners.

2 Whisk the soy milk and the vinegar together and let sit a few minutes until curdled.

3 IF USING MARGARINE:.

4 Sift the flour, cornstarch, baking powder, baking soda and salt into a large bowl and mix.

5 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, but don't beat past 2 minutes. Beat in the vanilla and other extract, if using, alternate beating in the soy milk mixture and the dry ingredients, stopping to scrape the sides of the bowl a few times.

6 IF USING OIL:

7 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.

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

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