Tuesday, October 5, 2010

Golden Vanilla Cupcakes

I came across a wonderful little cookbook during my search for non-dairy desserts - Vegan Cupcakes Take Over the World. It's worth checking out, even if you're not vegan. Rotating milks (cow, rice, almond, soy, etc.) is actually good for our bodies, says my nutritionist. "Rotation, rotation, rotation." Anyway, the Golden Vanilla Cupcakes are a great basic. They are delicious and can be topped with various frostings. This time I or, rather, Johnnie chose the chocolate buttercream frosting and we piled it high. Mmmm. Here's the recipe:

Vegan Golden Vanilla Cupcakes
1 C. soy milk
1 tsp. apple cider vinegar 
1 1/4 C. AP flour
2 TB. cornstarch
3/4 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt (increase to 1/2 tsp. if you're using oil instead of margarine)
1/2 C. margarine, softened, or 1/3 C. canola oil (oil is easier!)
3/4 C. sugar
2 tsp. vanilla
1/4 tsp. almond, caramel, or more vanilla extract

Preheat oven to 350. Line muffin pan with liners. Whisk the soy milk and vinegar in a measuring cup and set aside for a few minutes to get good and curdled. 

{If using margarine} Sift the flour, cornstarch, powder, soda, and salt into a large bowl. In a separate large bowl, use a mixer at medium speed to cream the margarine and sugar for about two minutes until light and fluffy. Beat in the vanilla and other extract, then alternate beating in the soy milk mixture and dry ingredients, stopping to scrape the sides of the bowl a few times. 

{If using oil} Beat together the milk mixture, oil, sugar, vanilla, and other extracts in a large bowl. Sift in the flour, cornstarch, powder, soda, and salt and mix until no large lumps remain. Fill cupcake liners two-thirds (seriously, only two-thirds, you don't want muffin tops) of the way and bake for 20-22 minutes. Transfer to a cooling rack and let cool completely before frosting. 

Chocolate Buttercream Frosting
1/4 C. margarine, softened
1/4 C. shortening
1/2 C. unsweetened cocoa powder (sifted if there are clumps)
2 1/2 C. icing sugar, sifted
3 TB. soy milk 
1 1/2 tsp. vanilla extract (pure!) 

Cream together the margarine and shortening until well combined. Add the powder and incorporate well. Add the sugar in 1/2 C. batches and beat well, adding a little splash of soymilk after each addition. When all ingredients have been well combined, add the vanilla and beat until light and fluffy. 

This is such a bad picture, but it's better than no picture.
 Obviously, I have not figured out how to post in my "recipes" section. If anyone out there wants to give me a tutorial, I'd appreciate it :)


  1. Now I'm noticing that my words have been cut off at the end of each line. I do not get this...

  2. Um, yum! Gonna have to try those- love soy milk! Just saw your comment about the cut off words- it may be the margins on the blogger settings? weird though.

  3. Saw your question: When Leighton was little (aka nursing every 2 hours), traveling was near impossible, hence the reason we were apart only 3 nights. Now, she's nursing every 4 hours and we do supplement some with formula, so I can get away for longer periods of time. I do pack the pump when I know I'm going to miss a feeding (or 12) and give her what's stored in the freezer while I'm gone.