Ingredients

The following ingredients have 4 Servings
  • 1/2 cup Earth Balance butter ( or other vegan butter)
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup soy milk
  • 1 teaspoon white vinegar
  • 1 1/3 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • pinch salt

Instruction

  • Preheat oven to 350 degrees. Line a muffin tin with paper liners and set aside.
  • 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 and dry ingredients beginning and ending with dry. Scrape sides of bowl and mix again briefly.
  • Spoon batter into prepared muffin tins to be 2/3-3/4 way full. Bake 15-20 minutes or until very lightly browned and toothpick comes out clean or with a few moist crumbs after being inserted. Cool and frost as desired.
  • Variations: Lemon Cupcakes- stir in 1 teaspoon lemon extract to batter with vanilla.Chocolate Chip Cupcakes- stir in 1/2 cup vegan mini chocolate chips to batter.