Vegan Snickerdoodle Cupcakes Recipe maggiehc
- 1 cup soy milk
- 1 teaspoon apple cider vinegar
- 1/3 cup + 2 teaspoons vegetable oil
- 1 1/4 cup flour
- 2 tablespoons cornstarch
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup sugar
- 2 teaspoons vanilla extract
- 1/2 teaspoon orange extract
- 2 teaspoons cinnamon
- 2 tablespoons brown sugar
- Preheat oven to 350 degrees F. Line a cupcake pan with paper liners.
- Mix together soymilk and vinegar and set aside for 1-5 minutes.
- In a large bowl, mix together flour, cornstarch, baking powder, baking soda, salt, and white sugar.
- -In a small bowl, mix together the cinnamon, brown sugar and 2 teaspoons of the vegetable oil.
- Add remaining oil and the orange and vanilla extracts to the soured soymilk.
- Stir together and add to the dry ingredients.
- Mix together to form a smooth batter.
- Pour into the lined cupcake pan.
- Spoon a heaping 1/2 teaspoon full of the cinnamon mixture into each cupcake.
- Make a zigzag with a bamboo stick or toothpick.
- Bake for 19-22 minutes until a toothpick inserted in the center comes out clean.
- Allow to cool and frost with vanilla frosting and sprinkle with cinnamon sugar.
- Frosting Notes: I rarely measure when I make vanilla frosting.
- I just take 1/2 cup of softened Earth Balance and 1 teaspoon of vanilla extract and beat it with enough sifted powdered sugar to get the right consistency and taste.
- If it gets too thick I thin it with a little soy milk.
- I hate using shortening because I think the waxy texture and taste ruin frosting.
soy milk, apple cider vinegar, flour, cornstarch, baking powder, baking soda, salt, sugar, vanilla, orange extract, cinnamon, brown sugar
Taken from www.chowhound.com/recipes/vegan-snickerdoodle-cupcakes-11910 (may not work)