Ingredients

The following ingredients have 36 Servings
  • 3 ½ cups regular all-purpose flour (whisked and scooped into measuring cups)
  • 1 ½ cups unbleached cane sugar
  • 2 Tablespoons baking powder
  • 1/2 to 1 teaspoon salt (depending on your preference)
  • 2 cups rice milk
  • 1/3 cup oil ((I use light tasting olive oil))
  • 1 Tablespoon vanilla

Instruction

  • Preheat oven to 350 degrees F
  • Line muffin pan with muffin papers
  • In a large bowl, whisk together the flour, sugar, baking powder, and salt. Set aside
  • In a medium bowl, whisk together the rice milk, oil, and vanilla
  • Add the liquid ingredients to the dry ingredients and mix well.
  • Using a small measuring cup (protein powder scoops work really well), scoop the cupcake batter into the prepared muffin pan until each muffin cup is 2/3rd's full. Make sure not to over-fill the pan otherwise the cupcake batter will overflow as it bakes.
  • Bake the cupcakes in the pre-heated oven for 17-19 minutes or until a toothpick inserted into the center comes out clean. If you are using a stoneware pan, they may take a little bit longer to bake.
  • For chocolate cupcakes, reduce the flour by 1/4 cup and add 1/2 cup cocoa powder