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White Cupcakes - Vegan Recipe

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.

Ingredients:

• 1 tbsp apple cider vinegar
• 1 1/2 cups plain soy milk
• 2 cups all-purpose (plain)flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp kosher salt
• 1 1/8 cups sugar
• 1/2 cup oil
• 1 tsp vanilla extract
• 1/2 tsp coconut extract

Preparation:

• 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.

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