Ingredients
Scale
Cupcakes
- 1 cup soy milk
- 1 tablespoon distilled white vinegar
- 2 cups all purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/3 cup vegetable oil
- 1/4 cup water
- 1 tablespoon fresh lemon juice
- 2 tablespoons pure vanilla extract
Frosting
- 2 cups powdered sugar
- 1/4 cup vegan butter (Earth Balance)
- 1 tablespoon soy milk
- 1 teaspoon clear vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line 24 cupcake liners into pan
- In large bowl, mix soy milk and vinegar; set aside.
- In medium bowl, whisk flour, sugar, baking soda, baking powder and salt; set aside.
- Combine and whisk oil, water, lemon juice and vanilla into the soy milk-mixture.
- Gradually add the dry ingredients to the soy milk-mixture and mix on medium speed using an electric mixer until batter is lump-free.
- Pour batter into prepared cupcake liners about 1/2 – 3/4 full.
- Bake for 15 – 20 minutes until a toothpick inserted in the center comes out clean.
- Meanwhile, in large bowl, combine and mix all ingredients together on medium speed using an electric mixer for 2 minutes or until buttercream becomes light and fluffy.
- Frost cupcakes. Note: quantities in this recipe generously covers 6 cupcakes.
Notes
- Recipe can be doubled to frost 24 cupcakes.
- If buttercream is too thick, add soy milk 1/2 T at a time.
- Regular vanilla extract can be used instead of clear vanilla extract.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Cuisine: American