• Cooking Time:
  • Servings: 20-25
  • Preparation Time:


This recipe makes two dozen cupcakes, more than I usually make at once but I'm making a dozen for Filter Cafe's last week end and a dozen to decorate as monsters for a friends party. So if you only need a dozen, half this recipe- duh. You'll still have a crap load of frosting, but if you like to pile it on you'll be glad.


  • For the cupcakes you will need:
  • 2 cups soy milk
  • 2 teaspoons apple cider vinegar
  • 2 1/2 cups all-purpose flour
  • 1/4 cup cornstarch
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2/3 cup canola oil
  • 1 1/2 cups granulated sugar
  • 1 tablespoon + 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1 tablespoon lemon extract
  • 2 tablespoons finely grated lemon zest


  • Preheat oven to 350, line pans with paper liners. Whisk together soy milk and vinegar in large bowl and set aside to curdle.
  • Beat together soy milk mixture, oil, sugar, vanilla, almond and lemon extracts. I
  • n a separate bowl, sift together dry ingredients. Mix wet and dry ingredients until no large lumps remain.
  • Mix in lemon zest.
  • Fill cupcake liners 2/3 full and bake 20-22 minutes.

Categories: Cupcakes  Dessert 
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