Vegan Vanilla Cupcakes

Ah here we go wtih the birthday party invitations again.  It seems like between Big C and Little C  we’re always going to one birthday party or another.  Usually Big C brings her own cupcake to these celebrations because of her significant food allergies – it simply makes life that much easier.  The only problem is she is getting sick and tired of the Crazy Chocolate Cake kind – she requested Vanilla this time.  So the girls and I embarked upon some kitchen adventures this morning.  I found a great recipe online for Vegan Vanilla Cupcakes from www.Epicurious.com  – the recipe required indgrediants that were readily available in my cupboards and I have to say they came out tasting pretty yummy!!  One of my favourite online vegan websites for recipes and handy information is www.postpunkkitchen.com .

Big C was the leader of making the cupcakes today and she was responisble for measuring out all of the ingrediants.  It was a great way to teach her about the principles of measurement and the whole fraction thing – she seemed to get it!  There’s nothing like bringing math to real life experience.

Important baking lessons

Good teamwork between sisters

Vegan Vanilla Cupcakes:

  • 1 cup soy milk
  • 1 teaspoon apple cider vinegar
  • 1 3/4 cup unbleached flour
  • 2 tablespoons cornstarch
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/3 cup canola oil
  • 3/4 cup white sugar
  • 2 1/4 teaspoon vanilla

Preheat oven to 350 degrees.  Prepare muffin tin with with either oil or cupcake papers.  Mix the soy milk and vinegar together and set aside for a few minutes.  Combine the flour, cornstarch, baking powder and soda in one bowl.  In a separate bowl, mix the sugar, vanilla and oil.  Add the dry ingrediants and soy milk to the sugar mix.  Blend until smooth and then transfer to muffin tins, 2/3 full.  Bake for 20-25 minutes or until golden on top.  Makes approximately 10 medium sized cupcakes.

I make my own vanilla icing which is rather yummy and old-fashioned tasting.  I measure 1 cup of icing sugar and add 1 tablespoon of vegan margarine, 1 tablespoon or so of vanilla soy milk and mix until smooth and desirable thickness.  Delicious!

Yummy Vanilla Vegan Cupcakes!

Flour face!

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2 thoughts on “Vegan Vanilla Cupcakes

  1. yummy and nice to see alternative to dairy and eggs. I think I will try the muffins with rice milk and see how they turn out, since soy does not work for dd. It is funny to hear your child ask if it calls for 1cup or 1/2 cup!

  2. yes these were definitely a success. I would be curious to hear how your muffins turn out with the rice milk! Pass any recipes my way too we’re always looking for new things to try!

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