Vanilla Cupcakes & Buttercream Frosting
Vanilla Cupcakes & Buttercream Frosting
From the book Vegan Cupcakes Take Over the World by Isa Chandra Moskowitz and Terry Hope Romero 1 cup soy milk 1 teaspoon apple cider vinegar 1 1/4 cups all-purpose flour 2 tablespoon cornstarch 3/4 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt (increase salt to 1/2 teaspoon if you're using oil instead of margarine) 1/2 cup non-hydrogenated margarine, softened, or 1/3 cup canola oil 3/4 cup sugar 2 teaspoon vanilla extract 1/4 teaspoon almond extract, caramel extract, or more vanilla extract 1. Preheat oven to 350 degrees and line muffin pan with cupcake liners. 2. Whisk the soy milk and vinegar in a measuring cup and set aside for a few minutes to get good and curdled. 3. If using margarine: Sift the flour, cornstarch, baking powder, baking soda, and salt into a largebowl and mix. 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. Note: Don't beat past 2 minutes. Beat in the vanilla and other extract, if using, then alternate beating in the soy milk mixture and dry ingredients, stopping to scrape the sides of the bowl a few times. 3. If using oil: 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. 4. Fill cupcake liners two-thirds of the way and bake for 20 to 22 minutes. 5. Transfer to a cooling rack, and ...
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