Vegan Fluffy White CupcakesVegan fluffy white cupcakes really are light, fluffy cupcakes. These cupcakes are perfect for birthdays, classroom parties, or other special occasions. I can't remember when I first got this recipe. It's written on a tatty piece of paper so I've obviously had it for some time. Vegan fluffy white cup cakes team up perfectly with cream cheese frosting. 1 tblspn apple cider vinegar 1 1/2 scant cups plain soymilk 2 cups flour 2 tspn baking powder 1/2 tspn baking soda 1/2 tspn kosher salt 1 1/8 cups sugar 1/2 cup oil 1 tspn vanilla extract 1/2 tspn coconut extract 1. Preheat oven to 175F (350). 2. Line cupcake trays with cupcake papers. 3. Place the apple cider vinegar in the bottom of a liquid measuring cup and fill the cup with soymilk to equal 1 1/2 cups. 4. Stir well and set aside (the mixture will curdle). 5. In a large mixing bowl, stir together the flour, sugar, baking powder, baking soda, and salt. 6. In another mixing bowl whisk together the soymilk mixture, canola oil, vanilla, and coconut extract. 7. Add the wet to the dry ingredients and beat until smooth using a hand-held mixer, stopping once to scrape down the sides of the bowl. 8. Pour mixture into cupcake trays. 9. Bake for 15 to 20 minutes, until a skewer inserted in the center of a vegan fluffy white cupcake comes out clean. 10. Let cool in the pans for 5 minutes, then remove cupcakes from the pan and place on a wire rack. Frosting: 1/4 cup Tofutti cream cheese or other kind of soy cream cheese 1/4 Cup Vegan margarine 2 cups powdered sugar 1 tsp vanilla 1. Beat cream cheese and margarine together. 2. Beat in powdered sugar and vanilla and mix together with hand mixer until smooth.
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