VEGAN SNICKERDOODLE CUPCAKES
Vegan Snickerdoodle Cupcakes
- Servings: 12
- 1 cup soymilk
- 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
- 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.