this recipe is taken from the BEST vegan dessert book EVER: "Vegan Cupcakes Take Over the World" by Isa Chandra Moskowitz and Terry Hope Romero. We love each and every cupcake we have made from this book, but the Agave sweetened one is the easiest.
Simple Vanilla and Agave Nectar Cupcakes (makes 12)
2/3 cup Soy Milk
1/2 teaspoon Apple Cider Vinegar (yes, it matters; you HAVE to use Apple Cider Vinegar)
2/3 cup Agave Nectar
1/3 cup Canola Oil
1 1/2 teaspoon Vanilla Extract
1/2 teaspoon Almond Extract
1 1/3 cup Flour
3/4 teaspoon Baing Powder
1/2 teaspoon Baking Soda
1/4 teaspoon salt
1. Line muffin pan with cupcake liners and preheat oven to 325.
2. Mix the soy milk and apple cider vinegar in a bowl; allow to sit for a few minutes to curdle. Beat in agave, oil, vanilla, and almond extract. Sift in flour, baking powder, baking soda, and salt and mix until very smooth. Fill liners two-thirds full. Bake 20-22 minutes until a toothpick inserted into the center comes out clean. Do Not Overbake as this will dry out the cupcake.
3. Let cool for at least 1 hour.
2 comments:
Don't forget to tell about the vegan cream cheese icing!
I see that you were waaay ahead of me. The vegan cream cheese icing was your post the very next day! Yum.
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