White Cupcakes

Vegan White Cupcakes are really light, fluffy cupcakes. These cupcakes are perfect for birthdays, classroom parties, or other special occasions.

I can't remember when I first got this white cupcake recipe. It's written on a tatty piece of paper so I've obviously had it for some time.

These cupcakes team up perfectly with vegan cream cheese frosting.

Prep Time	Cooking Time	Servings	Difficulty
15 minutes	15 minutes	18	Medium

Ingredients

• 1 tblspn apple cider vinegar
• 1 1/2 cups plain soy milk
• 2 cups all-purpose (plain)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

Method

Preheat oven to 350F (175C).

Line cupcake trays with cupcake papers.

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.

Stir well and set aside (the mixture will curdle).

In a large mixing bowl, stir together the flour, sugar, baking powder, baking soda, and salt.

In another mixing bowl whisk together the soymilk mixture, canola oil, vanilla, and coconut extract.

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.

Pour mixture into cupcake trays.

Bake for 15 to 20 minutes, until a skewer inserted in the center of a cupcake comes out clean.

Let cool in the pans for 5 minutes, then remove cupcakes from the pan and place on a wire rack to cool completely.

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

Beat cream cheese and margarine together.

Beat in powdered sugar and vanilla and mix together with hand mixer until smooth.