Vegan Desserts
Vegan Vanilla Cupcakes

I always thought that cupcakes were to hard to deal with, but after practicing on this recipe, I've found it very fast and perfectly portioned. The recipe for Vegan Vanilla Cupcakes is light, delicate and delicious.

Preheat Oven to 350°.
Line aluminum cupcake tin with paper liners.

Ingredients
1 cup Vanilla Silk Soy Milk, boxed or fresh
1 teaspoon organic apple cider
2 tablespoons Bob's Red Mill Cornstarch
1 cups Bob's Red Mill All-purpose Organic Unbleached Flour
1/2 cup Bob's Red Mill Organic Whole Wheat Pastry Flour
3/4 teaspoon Bob's Red Mill Baking Powder
1/8 teaspoon Bob's Red Mill Baking Soda
1/4 sea salt
1/4 cup non-hydrogenated Earth Balance organic margarine, softened
3/4 cup organic granulated sugar
1 tablespoon vanilla paste

Tools
oven thermometer
aluminum cupcake tin
Cuisinart Stand Mixer
spatula
measuring cups
measuring spoons
scoop for dispensing batter
Pyrex measuring cup
bowl for sifted items
kitchen timer
cupcake liners, paper or aluminum

Preparation
Check Oven Temperature
Before mixing up the cupcake batter, check the temperature of the oven to make sure that the temperature is perfect. This will ensure a perfect cupcake every time.

In a Pyrex glass measuring cup, combine soy milk and vinegar.
Set the mixture aside as it begins to curdle.

Sift the Dry Ingredients
Measure out the all the dry ingredients into a large sieve... flour, cornstarch, baking soda and powder, and sea salt.

Over a bowl, sift all the dry ingredients to make sure no hard lumps enter the batter.

Set dry ingredients aside.

Cream the Soy Margarine & Sugar
Measure out the sugar and margarine and add them to a Cuisinart Stand Mixer fitted with the Flat Mixing Paddle.

Begin beating the sugar and margarine together until fluffy... about three minutes.

Add Vanilla
Add vanilla paste to the fluffy margarine and sugar until combined.

Add the Vinegar Soy Milk
Add the vinegar soy milk slowly to the fluffy margarine, sugar, vanilla mixture.

Add the Dry Ingredients
With the mixer on low, slowly begin adding the sifted dry ingredients.
Do not leave the mixer... DO NOT OVER MIX!

Stop after 45 seconds and scrape down the sides of the bowl to make sure all the ingredients are combined.

Continue mixing for another minute.

Fill the Cupcake Papers
With an ice cream scoop, begin filling the cupcake papers 2/3rds full... do not fill the papers to the top or they will be too plump and fat, preventing a great frosting application... remember, these are cupcakes, not muffins.

HINT: If any batter falls onto the metal tray edges, be sure to clean if off before baking. This will keep your cupcake tray pristine like the day you purchased it.

Quantity
This batter makes just enough for 12 cupcakes.

Bake the Cupcakes
I place my cupcake try on top of an insulated cookie sheet to prevent the cupcakes from browning too much on the bottom.

Place the trays in the middle of a preheated 350°F oven and cook the cupcakes for 25 minutes. I live in a high altitude, so I have to cook the cupcakes for 30 minutes.

Set a kitchen timer for 20 minutes bake time and start timer.

Upon baking your first batch of Vegan Vanilla Cupcakes, I suggest checking them after 20 minutes to decide how much more they should cook... make a note to yourself so you can set that time the next you bake the cupcakes.

Remove Cupcakes From Oven
Remove the cooked cupcakes from the oven and let cool for five minutes.
Remove individual cupcakes from tray and place on a cake rack to cool.

Do not frost until each cupcake is totally cool.

Cupcake Frosting
Depending on your desire, chose a vegan frosting recipe and mix it up while the cupcakes are baking.

Vegan Vanilla Frosting
Today I chose Vegan Vanilla Frosting.

Presentation
Cupcakes are so much better than a huge cake... I can leave them plain and freeze half for use later or serve with berries like a shortcake... I like to use Soyatoo Whipped Topping with them.