![\"\"](\"https:\/\/sweetvegan.net\/wp-content\/uploads\/2014\/04\/VeganVanillacupcakes-1024x503.jpg\" "\\"VeganVanillacupcakes\\"")
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These Cupcakes, from Vegan Cupcakes Take Over The World by Isa Chandra Moskowitz and Terry Hope Romero, are delicious all on their own AND make a delicious base cupcake for many variations.<\/p>\n
Ingredients<\/strong> Preheat oven to 350 degrees. Line muffin pan with cupcake liners. These Cupcakes, from Vegan Cupcakes Take Over The World by Isa Chandra Moskowitz and Terry Hope Romero, are delicious all on their own AND make a delicious base cupcake for many variations. Ingredients 1 cup soy milk 1 tsp. apple cider vinegar 1\u00bc cups all-purpose flour 2 Tbsp. cornstarch \u00be tsp. baking powder \u00bd tsp. baking soda \u00bc tsp. salt (increase salt to \u00bd teaspoon if you\u2019re using oil instead of margarine) \u00bd cup non-hydrogenated margarine, softened, or \u2153 cup canola oil \u00be cup sugar 2 tsp. vanilla extract \u00bc tsp. almond extract, caramel extract, or more vanilla extract Method: Preheat oven to 350 degrees. Line muffin pan with cupcake liners. Whisk the soy milk and vinegar in a measuring cup and set aside for a few minutes to get good and curdled. If using margarine: Sift the flour, cornstarch, baking powder, baking soda, and salt into a large bowl and mix. In a separate large bowl, use a handheld mixer at medium speed to cream the margarine and sugar for about 2 minutes until light and fluffy. (Don\u2019t beat past 2 minutes.) Beat in the vanilla and other extract, if using, then alternate beating in the soy milk mixture and dry ingredients, stopping to scrape the sides of the bowl a few times. If using oil: Beat together the soy milk mixture, oil, sugar, vanilla, and other extracts, if using, in a large bowl. Sift in the flour, cornstarch, baking powder, baking soda, and salt, and mix until no large lumps remain. Fill cupcake liners two-thirds of the way and bake for 20 to 22 minutes. Transfer to a cooling rack, and let cool completely before frosting.<\/p>\n","protected":false},"author":1,"featured_media":2608,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"","_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","sfsi_plus_gutenberg_text_before_share":"","sfsi_plus_gutenberg_show_text_before_share":"","sfsi_plus_gutenberg_icon_type":"","sfsi_plus_gutenberg_icon_alignemt":"","sfsi_plus_gutenburg_max_per_row":"","footnotes":""},"categories":[11,321,441,8],"tags":[282,527,138,499],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/posts\/1819"}],"collection":[{"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/comments?post=1819"}],"version-history":[{"count":7,"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/posts\/1819\/revisions"}],"predecessor-version":[{"id":2948,"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/posts\/1819\/revisions\/2948"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/media\/2608"}],"wp:attachment":[{"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/media?parent=1819"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/categories?post=1819"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/tags?post=1819"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n1 cup soy milk
\n1 tsp. apple cider vinegar
\n1\u00bc cups all-purpose flour
\n2 Tbsp. cornstarch
\n\u00be tsp. baking powder
\n\u00bd tsp. baking soda
\n\u00bc tsp. salt (increase salt to \u00bd teaspoon if you\u2019re using oil instead of margarine)
\n\u00bd cup non-hydrogenated margarine, softened, or \u2153 cup canola oil
\n\u00be cup sugar
\n2 tsp. vanilla extract
\n\u00bc tsp. almond extract, caramel extract, or more vanilla extract<\/p>\n
\nMethod:<\/strong><\/p>\n
\nWhisk the soy milk and vinegar in a measuring cup and set aside for a few minutes to get good and curdled.
\nIf using margarine: Sift the flour, cornstarch, baking powder, baking soda, and salt into a large bowl and mix.
\nIn a separate large bowl, use a handheld mixer at medium speed to cream the margarine and sugar for about 2 minutes until light and fluffy. (Don\u2019t beat past 2 minutes.) Beat in the vanilla and other extract, if using, then alternate beating in the soy milk mixture and dry ingredients, stopping to scrape the sides of the bowl a few times.
\nIf using oil: Beat together the soy milk mixture, oil, sugar, vanilla, and other extracts, if using, in a large bowl. Sift in the flour, cornstarch, baking powder, baking soda, and salt, and mix until no large lumps remain.
\nFill cupcake liners two-thirds of the way and bake for 20 to 22 minutes. Transfer to a cooling rack, and let cool completely before frosting.<\/p>\n","protected":false},"excerpt":{"rendered":"