Just a quick post today because I'm going to visit my friend to bring her these Golden Vanilla Cupcakes. Once again, the recipe comes from the cupcake cookbook, Vegan Cupcakes Take Over The World, which has been one of my favorite go-to books for cupcake recipes lately. These cupcakes were light and airy and reminded me a lot of spongecake. The frosting I used was buttercream which added a bit of richness and lusciousness to the already yummy cupcake. It also gave me a chance to use my new pastry bag and practice making fancy schmancy swirls. What do you think?Golden Vanilla Cupcakes (yields 12 cupcakes)
ingredients
1 cup soy milk ( I used non-fat, no sugar added soy milk)
1 teaspoon apple cider vinegar
1 and 1/4 cups AP flour
2 tablespoons cornstarch
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt (increase salt to 1/2 teaspoon if you're using oil instead of margarine)
1/3 cup canola oil (I used oil)
3/4 cup granulated sugar
2 teaspoons vanilla extract
1/4 teaspoon almond extract
directions
1. Preheat oven to 350 degrees F and line muffin pan with cupcake liners.
2. Whisk the soy mik and vinegar in a measuring cup, set aside a few minutes to get good and curdled.
3. Beat together the the soy mik mixture, oil, sugar, vanilla and almond extracts in a large bowl. Sift in the flour, cornstarch, baking powder, baking soda, and salt and mix until no large lumps remain.
4. Fill cupcake liners two-third full and bake for 20-22 minutes until done.
5. Transfer to a cooling rack and let cool completely before frosting.
Vegan Fluffy Buttercream Frosting
ingredients
1/2 cup nonhydrogenated shortening
1/2 cup nonhydrogenated margarine (I used Earth Balance)
3 and 1/2 cups powdered sugar, sifted if clumpy
1 and 1/2 teaspoons vanilla extract
1/4 cup plain soy milk
directions
Beat the shortening and margarind together until well combined and fluffy. Add the sugar and beat for about 3 more minutes. Add the vanilla and soy milk, beat for another 5-7 minutes until fluffy.
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