Now, I haven’t been vegan for probably four years, but I still like to bake vegan cupcakes because most time I have everything I need already in my cupboard. Just think, no running out for eggs and butter. Once you own apple cider vinegar and shortening you can pretty much always make vegan cupcakes. I have quite a few vegan friends so when I feel like baking I try to throw something there way once in a while. I happened to have made these for a girl I am no longer friends with, so it seems fitting that like our friendship, these pretty much sucked.
For the cupcakes you will need:
- 1 cup soy milk
- 1 tsp. apple cider vinegar
- 1 & 1/4 cups all purpose flour
- 2 tbs. cornstarch
- 3/4 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1/3 cup canola oil
- 3/4 cup granulated sugar
- 1 tsp. pumpkin pie spice (or ground cinnamon)
- 2 tsp. vanilla extract
- 1/4 tsp. almond extract (or really, any kind you like)
Preheat your oven to 350 and line a cupcake pan, this recipe makes 1 dozen cupcakes. Whisk the soy milk and apple cider vinegar and allow it to curdle, this only takes a few minutes. Beat together soy milk mixture, oil, sugar, vanilla, and almond. Sift in flour, cornstarch, baking powder, baking soda, pie spice and salt and mix until no large lumps remain.
Fill cupcake liners about2/3 full and bake for 20-22 minutes. Transfer to a rack and allow to cool completely before frosting.
I topped these with fluffy vegan buttercream.
These aren’t terribly sweet cupcakes, in fact, they kind of remind me of cornbread with honey butter on it. Not that anyone woud argue with cornbread and honey butter, but it’s not quite what most people want when they’re craving cupcakes.
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