Vegan Cupcakes

Makes approx. 22 white cupcakes

Ingredients:

1 TB apple cider vinegar
1 ½ scant cups plain soymilk
2 1/8 cups flour
2 tsp. baking powder
½ tsp. baking soda
½ tsp. kosher salt
1 1/8 cups sugar
½ cup oil
1 ¼ tsp. vanilla extract
½ tsp. coconut extract

Directions:

Preheat the oven to 350º. Spray 22 muffin cups with nonstick spray or line with paper cupcake liners (I like to spray the inside of the muffin papers with nonstick spray to help the cupcakes release). Set aside.

Place the apple cider vinegar in the bottom of a liquid measuring cup and fill the cup with soymilk to equal 1 ½ cups. Stir well and set aside (it will curdle). For best results, keep this mixture in the freezer while you combine the other ingredients.

In a large mixing bowl, stir together the flour, sugar, baking powder, baking soda, and salt. In another mixing bowl whisk together the soymilk mixture, canola oil, vanilla, and coconut extract. Add the wet to the dry ingredients and beat until smooth using a hand-held mixer, stopping once to scrape down the sides of the bowl.

Fill each muffin cup with ¼ cup of batter. Bake for 15 to 20 minutes, until a cake tester inserted in the middle of a cupcake comes out clean.

Let cool in the pans for 5 minutes, then remove cupcakes from the pan and place on a wire rack. If you decide to frost them, let the cupcakes cool completely before frosting (and try this frosting recipe, which we love).

Recipe from Gobble Green.