Vegan Vanilla and Chocolate Cupcakes
INGREDIENTS
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Vegan Vanilla Cupcakes
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yield: 1 dozen cupcakes
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Ingredients:
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1/2 cup Earth Balance or other vegan butter
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3/4 cup granulated sugar
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1 teaspoon vanilla extract
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1 cup soy milk + 1 teaspoon white vinegar
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1 1/3 cups all purpose flour
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1 teaspoon baking powder
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1/2 teaspoon baking soda
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pinch of salt
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Directions:
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Preheat oven to 350 degrees. Line a muffin tin with paper liners and set aside.
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In a large bowl, cream vegan butter with sugar. Stir in vanilla extract. In a measuring cup, stir soy milk together with vinegar. Set aside to curdle. In a separate bowl, measure out dry ingredients and stir to incorporate. Alternate stirring in wet
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Variations:
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Lemon Cupcakes- stir in 1 teaspoon lemon extract to batter with vanilla.
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Chocolate Chip Cupcakes- stir in 1/2 cup vegan mini chocolate chips to batter.
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