Make Vegan Cupcakes

Mmmm, no need to give up wicked cakes when you toss the eggs, butter, and milk! Here are some suggestions for a mighty delicious cupcake. They will be light and fluffy and you can change the flavours and toppings to suit the occasion.

Ingredients
Makes approximately 18 - 24 cupcakes; fewer if you opt for larger-sized cupcakes.
 * 1 tablespoon (15ml) apple cider vinegar (don't worry about the smell, it bakes off)
 * 1 1/2 cups (350ml) of plain soymilk (you can try chocolate, vanilla, etc. for a different flavour)
 * 2 3/4 cups (345g) flour
 * 2 teaspoons (10g) baking powder
 * 1/2 teaspoon (2.3g) baking soda (bicarbonate of soda)
 * 1/2 teaspoon (3g) salt
 * 1 cup (200g) sugar (maple sugar or rice syrup are also fine replacements)
 * 1/2 cup (120ml) oil (walnut, macedamia oils are especially good!)
 * 1 teaspoon (5ml) vanilla extract (or vary with neroli orange oil, rosewater, coconut extract, etc.)
 * Icing of your choice

Steps

 * 1) Preheat the oven to 350ºF. Prepare your muffin tray - it is best to use recycled paper cupcake holders.  Put to one side.
 * 2)  Put the cider vinegar into a small bowl and add the soymilk.  Stir this well and then put to one side.  The mixture will now curdle and this is what should be happening.
 * 3)  Stir together the flour, sugar, baking powder, baking soda and salt.  If you want chocolate cupcakes, add cocoa (about 1/2 cup) to this stage.
 * 4)  Stir the oil and vanilla extract into the bowl containing the soymilk and vinegar.  Mix together.
 * 5)  Add the wet ingredients to the dry ingredients and beat together (by hand or with an electric hand-held mixer).
 * 6)  Fill the muffin pan.  Usually fill each paper cupcake holder with about 1/4 cup of batter.  If you prefer larger cupcakes, then add a half a cup but make sure the muffin pan is larger and the cupcake holders are bigger.
 * 7)  Bake for 20 - 25 minutes.  If you can smell the cupcakes earlier, check to make sure they aren't browning earlier (this means they're more than ready).  If you aren't certain, turn off the oven earlier and let them sit for a few more minutes rather than bake them into rocks.
 * 8)  Wait for the pan to cool down and then place cupcakes onto a wire rack to cool.
 * 9) Ice the cupcakes. It is always nice to add a little of your favourite juice to the icing.  Chocolate cupcakes with orange icing is delightful!

Tips

 * You can also add pureed fruit for delicious flavour changes. One small container of pureed fruit is sufficient for flavouring (the little containers that children take to school in their lunchboxes.)  Try strawberry, apple, banana, apricot, peach etc.  The cupcakes will not be as light and fluffy, however, so be prepared for a heavier cupcake if you add fruit but the added moisture content is a definite plus.

Related Tips and Steps

 * How to Accommodate Vegan and Vegetarian Guests
 * How to Make Vegan French Tomato Tart
 * How to Make Basic Vegan Nut Roast
 * How to Veganize Recipes