Really Easy, Really Delicious

Vegan Vanilla Cupcakes

Mother’s Day means I’m making pretty cupcakes for my beautiful Mom.

To follow, the very easy fool-proof recipe that contains standard pantry ingredients that I used to make said pretty cupcakes.

Really Easy, Really Delicious Vegan Vanilla Cupcakes
Makes 12 cupcakes

• 1 cups almond milk
• 1 + 1/2 teaspoons vinegar

• 192 grams all-purpose flour
• 134 grams granulated sugar
• 1 + 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

• 1/4 cup + 2 Tablespoons canola oil
• 1 + 1/2 teaspoons pure vanilla extract

1.) Preheat to 350. Combine almond milk with vinegar and set aside to curdle. Prepare cupcake pan with liners and set aside.

2.) In a large bowl, whisk all of the dry ingredients until combined.

3) Mix canola oil and vanilla into the curdled milk, then pour into dry.

4.) Beat just until blended and smooth. Careful not to over-beat.

5.) Distribute the cake batter into the pan and bake for approximately 20 minutes. Cake should be a pale gold and the center should spring back.

6.) Let cupcakes cool for 10 minutes in the pan before inverting onto a cooling rack to cool thoroughly.

7.) Frost & garnish as desired. I used frosting below.

Cream Cheese Frosting

8 oz package of vegan cream cheese
1 cup Earth Balance
3 and 1/2 cup powdered sugar
1 and 1/2 tsp vanilla

1.) With handheld mixer, beat cream cheese and Earth Balance until smooth and incorporated.

2.) Lower the speed and add half the powdered sugar.  Turn up mixer once it’s incorporated and beat until smooth.  Then add the remaining sugar and, once again, beat until smooth.

3) Add the vanilla and beat until well incorporated.  Optional: Add gel food coloring.