Delicious Cupcake Recipe… Just Because!

     Hey everyone, just thought I would share my favorite cupcake recipe with you today – they are quick and easy, and do not take milk or eggs, so they save some money, too!  They are moist and delicious, so don’t let the fact that they are vegan scare you off before you give them a try!

Basic White Cupcake Recipe

This recipe comes from the cookbook Vegan Cupcakes Take Over the World, by Isa Chandra Moskowitz. 

Ingredients: 

1 cup milk
1 tsp apple cider vinegar
11/4 cup flour
2 tbsp. cornstarch
3/4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/3 cup veg. oil
3/4 cup granulated sugar
2 1/2 tsp. vanilla extract

Method:
1. Preheat oven to 350 and line muffin tin with cupcake liners.
2. Whisk the milk and vinegar in a large bowl and set aside a few minutes to get good and curdled.
3. In another bowl, sift flour, cornstarch, baking powder, baking soda and salt. Mix together.
3. Add the sugar, oil and vanilla to the milk mixture and stir to combine.
4. In 3 batches, add the dry ingredients to the wet and mix thoroughly.
5. Fill cupcake liner two thirds of the way full. Bake for 20 to 22 minutes or until golden brown and done. Let cool completely before frosting.

 For the icing, beat together ½ c. of vegetable shortening, ½ c. margarine.  Slowly add in 3 ½ c. icing sugar.  When that is combined, add ¼ c. soy milk (or regular milk) and 1 ½ tsp. vanilla extract.  Beat for 7 minutes until light and fluffy, and use to ice cupcakes!

 

There is nothing that shows more love, brings more happiness, or tastes more delicious than a homemade (from scratch) cupcake.  Surprise your loved ones with one of these today!

Enjoy!