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Sarah heacox's Vegan cupcakes

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Serves | Prep Time | Cook Time

Why I Love This Recipe

Makes 12-18 cupcakes

Ingredients You'll Need

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)


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

Questions, Comments & Reviews

Using butter would make these non-vegan. Do you use a butter substitute you can recommend that would allow this recipe to work? Thank you.

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