Sarah heacox's Vegan cupcakes
  • 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)
  1. Preheat oven to 375 F.
  2. Sift the flour and stir in the baking powder and salt.
  3. In a second bowl, cream the butter with the sugar until fluffy.
  4. In a third bowl, combine the soy milk and the vanilla. Stir.
  5. Gradually add the soy milk mixture and the flour mixture to the butter and sugar mixture. Stir until smooth.
  6. Pour into cupcake tin or greased cupcake cups, filling each cup.
  7. Bake 15-20 minutes, until an inserted toothpick comes out clean (cupcakes should be golden brown).
  8. Remove from oven and let cupcakes cool for ten minutes. After ten minutes, remove cupcakes from tray.
  9. Cool to room temperature.
  10. 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.
  11. Cool in refrigerator until ready to serve
Makes 12-18 cupcakes