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Vegan Vanilla Cupcakes

For vegan adventurers! Pair with the Butterless Buttercream recipe on page 68.

Makes 12 cupcakes

Preheat oven to 350° F and line cupcake tins with

cupcake liners.

Add all dry ingredients to a large mixing bowl, or to bowl of stand mixer, and whisk until combined.

In a separate bowl, add remaining ingredients and mix until combined.

Add wet ingredients in with dry and beat on low speed until just combined, scraping the sides and bottom of the bowl with a spatula. Be careful not to overmix as this can lead to denser cupcakes.

Using a large scoop or just a spoon, divide batter evenly among lined cups, filling each about three-quarters full.

Bake 18-20 minutes, or until a wooden toothpick inserted into the center of the cupcake comes out clean. Carefully remove from the cupcake pan and allow to come to room temperature.

Cupcakes can be stored overnight at room temperature, or frozen up to two months in airtight containers to decorate at a later date.

1 ¼ cups all-purpose flour

¾ cup granulated sugar

1 teaspoon baking soda

½ teaspoon salt

1/3 cup soy milk (or other

non-dairy milk)

1/3 cup vegetable oil

2 tablespoons vinegar

2 teaspoons vanilla

Flavoring oil (as listed by the individual recipe)

Stand or hand mixer

Cupcake pan(s)

Cupcake liners

(color as recommended by the individual recipe)