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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 tablespoon(s) cider vinegar |
1 1/2 cup(s) vanilla soy milk |
2 cup(s) all-purpose soft-wheat flour |
1 cup(s) sugar |
2 teaspoon(s) baking powder |
1/2 teaspoon(s) baking soda |
1/2 teaspoon(s) salt |
1/2 cup(s) canola oil |
1 teaspoon(s) vanilla extract |
1/2 teaspoon(s) almond extract |
8 tablespoon(s) vegan butter or vegan shortening |
1/4 teaspoon(s) salt |
1/3 cup(s) vanilla soy milk |
1 teaspoon(s) vanilla extract |
16 ounce(s) powdered sugar |
Directions:
1. Cupcakes: Preheat your oven to 350 degrees. Combine your cider vinegar and soy milk in a 2-cup glass measuring cup. Let stand about 5 minutes, until curdled. Whisk together flour, sugar, baking powder, baking soda & salt in a large bowl. Whisk together the soy milk/cider vinegar mixture with the oil, vanilla extract and almond extract in a small bowl. Pour THIS mixture into the flour mixture and stir it just until it's blended. Place your (36) paper baking cups into 2 (24-cup) mini muffin pans and spray with cooking spray. Spoon the batter into the cups, only filling to about 2/3 full. Bake for 10 minutes. Cool in pans on wire racks for another 10 minutes. Remove from pans and leave on cooling rack until completely cooled. - - - - - - - - - - - - - - - - - - - - - Frosting: Beat your butter/shortening, the salt, the soy milk and the vanilla extract at medium speed with an electric mixer until it's creamy. Gradually add the powdered sugar, beating at low speed until it's blended; then, beat at high speed for 2 minutes or until it's fluffy. - - - - - - - - - - - - - - - - Frost each cupcake and top with sprinkles!
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