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Springtime cupcakes (:

12 Apr

The last week or so I have been on a crazy sweets kick… chocolate cream eggs… homemade peanut butter cups… moist vanilla cake… and here’s more! You’ll be hearing about my detox soon ha!
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These cupcakes I baked with my biff Brianna! It was so fun! We baked and made pizza and became extremely high off sugar. What more could you ask for?!

This recipe came from the cookbook Vegan Cupcakes Take Over the World by Isa Chandra Moskowitz and Terry Hope Romero.

Springtime Vanilla Cupcakes

Yields 12 cupcakes

1 cup soymilk
1 tsp. apple cider vinegar
1 1/4 cups all purpose flour
2 Tbsp. arrowroot powder
3/4 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. sea salt
1/2 cup Earth Balance vegan butter
3/4 cup vegan sugar
2 tsp. vanilla extract

Directions:

Preheat the oven to 350 degrees Fahrenheit. Prepare your cupcake tins by lining them with paper or foil liners.

Whisk together the soymilk and apple coder vinegar and set aside to curdle.

In a medium mixing bowl, sift together the flour, baking powder, baking soda, and salt. In a separate bowl, or the bowl of an electric mixer, cream together the vegan butter and sugar; add in the vanilla. Alternate beating in the curdled milk with the sifted flour mixture, remembering to scrape down the bowl between each addition. Do not over mix, but the batter should be lump free and smooth.

Fill the cupcake liners 3/4 of the way full and bake in the preheated oven for 20 to 25 minutes. The cupcakes will be done when a toothpick inserted in the center comes out clean. Remove the cupcakes from the tin and transfer to a cooling rack to cool completely before frosting.
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