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Prep Time: 12 Minutes Cook Time: 25 Minutes |
Ready In: 37 Minutes Servings: 12 |
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From Vegan Cupcakes Take Over the World (makes a little more than 12 cupcakes) Ingredients:
1 cup soymilk |
1 teaspoon apple cider vinegar |
1 1/4 cups all-purpose flour |
2 tablespoons cornstarch |
3/4 teaspoon baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1/3 cup canola oil |
3/4 cup granulated sugar |
2 teaspoons vanilla extract |
1/4 teaspoon almond extract |
Directions:
1. Preheat oven to 180°C (350°F) and have your cupcake liners ready in the pan.
2. Whisk soy milk and apple cider vinegar and set aside to curdle.
3. Then, beat together the soy milk mixture, oil, sugar, vanilla extract, and almond extract.
4. Sift in the flour, cornstarch, baking powder, baking soda, and salt. Mix until smooth.
5. Fill cupcake liners and bake for 20-25 minutes or until cake tester comes out clean.
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