Most people who know me, know that I LOVE cupcakes. Not only eating them, but almost anything having to do with the adorable sweet treats. I collect them, wear them (accessories, clothing, and tattoos), write about them, and even started this cupcake-themed art project. I have to admit that one of my biggest worries when I became a vegan was how I would still be able to bake and eat these divine delights. Lucky for me, several fantastic vegan bakers were way ahead of me and made everything a-ok in vegan cupcake land. I adore this book and also this scrumptious and easy recipe (below) from Jennifer McCann.

If you are looking for a yummy and easy way to make animal product-free cupcakes, give this one a whirl.

Enjoy!

Fluffy White Cupcakes

makes 22 cupcakes



1 TB apple cider vinegar

1 ½ cups plain soy milk

2 1/8 cups flour

2 tsp. baking powder

½ tsp. baking soda

½ tsp. kosher salt

1 1/8 cups sugar

½ cup oil

1 ¼ tsp. vanilla extract

½ tsp. coconut extract



Preheat the oven to 350º. Spray 22 muffin cups with non-stick spray or line with paper cupcake liners. Set aside.



Place the apple cider vinegar in the bottom of a liquid measuring cup and fill the cup with soy milk to equal 1 ½ 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 soy milk 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.



Fill each muffin cup with ¼ cup of batter. Bake for 15 to 20 minutes, until a cake tester inserted in the middle 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. Let the cupcakes cool completely before frosting.