Sarah heacox's Vegan cupcakes
INGREDIENTS
- 3 cups organic white flour (do not use enriched flour)
- 2½ teaspoon baking powder
- ½ teaspoon salt
- 2/3 cup butter
- 1 ¾ cup sugar
- 1 ¼ cup soy milk (plain flavored, or vanilla flavored)
- 1 teaspoon vanilla
- “Fluffy” style white frosting
- food coloring (if desired)
- round rainbow sprinkles (if desired)
DIRECTIONS
- Preheat oven to 375 F.
- Sift the flour and stir in the baking powder and salt.
- In a second bowl, cream the butter with the sugar until fluffy.
- In a third bowl, combine the soy milk and the vanilla. Stir.
- Gradually add the soy milk mixture and the flour mixture to the butter and sugar mixture. Stir until smooth.
- Pour into cupcake tin or greased cupcake cups, filling each cup.
- Bake 15-20 minutes, until an inserted toothpick comes out clean (cupcakes should be golden brown).
- Remove from oven and let cupcakes cool for ten minutes. After ten minutes, remove cupcakes from tray.
- Cool to room temperature.
- To color frosting: add 2-5 drops of food coloring to frosting. Stir until completely mixed. Use a spatula to spread room temperature frosting on top. Shake sprinkles over the top if desired.
- Cool in refrigerator until ready to serve
