I was in the mood to make cupcakes today and made a variation of the classic vegan vanilla cupcake, topped high with fluffy vanilla buttercream frosting. Yum!
Cinnamon Vanilla Cupcakes
- 1 cup original almond milk
- 1 tsp apple cider vinegar
- 1/3 cup canola oil
- ¾ cup granulated sugar
- 1 Tbsp pure vanilla extract
- 1¼ cups all-purpose flour
- 2 Tbsp cornstarch
- 1 tsp ground cinnamon
- ¾ tsp baking powder
- ½ tsp baking soda
- ¼ tsp kosher salt
Preheat the oven to 350° and line a 12 cupcake tin with paper liners.
Add the vinegar to the almond milk and let sit for a few minutes to curdle.
Beat the sugar, oil, vanilla and soured milk until smooth in a stand mixer bowl.
Sift the dry ingredients into a small mixing bowl, add to the wet and beat till just smooth.
Divide equally between the liners.
Bake for 18 to 22 minutes or until a toothpick comes out clean (do not over bake though, mine took 20 minutes). Let cool for a few minutes and then transfer to a cooling rack.
Makes 12 cupcakes.
Vanilla Buttercream Frosting
- 1 stick Earth Balance Buttery stick
- 2¼ cups powdered sugar
- 1 Tbsp original almond milk
- 1 tsp pure vanilla extract
In a stand mixer bowl beat the buttery stick until light and smooth.
Add in the sugar and beat on low until mixed in, add the milk and vanilla, beat in and then turn up to high and beat for a couple of minutes, until light and fluffy.
Tops 12 cupcakes.