• Cooking Time: 10-20 minutes
• Servings: 12 regular or 24 mini
• Preparation Time: 1 hour
• BATTER
• Wet:
• 1 c. soy milk
• 1 tsp. apple cider vinegar
• 1/3 c. oil (vegetable, canola, or warm coconut)
• 1 tsp. vanilla extract or beans from 1/4 of a vanilla bean
• 1 tsp. pure orange extract
• Dry:
• 1 1/4 c. unbleached all-purpose flour
• 2 tbsp. corn starch
• 3/4 tsp. baking soda
• 1/2 tsp. baking powder
• 1/4 tsp. salt
• 1-2 pinches of powdered ginger
• BUTTERCREAM
• 1-2 c. powdered sugar
• 1-2 tsp. soy milk
• 1/4-1/2 c. earthbalance vegan buttery sticks
• range depends on how much buttercream you want

1. prep:
2. 1. if you use real vanilla beans, simmer a bean in warm water and slice it open to scrape into the wet ingredients.
3. 2. preheat the oven to 350F and spray your cupcake liners with oil. i use olive oil in an atomizer and you never notice the flavor.
5. batter:
6. 1. mix soy milk and vinegar. let it sit about 5 minutes to curdle.
7. 2. mix the remaining wet ingredients with the soymilk and vinegar until they are slightly foamy.
8. 3. sift the dry ingredients together in a separate bowl.
9. 4. add the dry to the wet
10. 5. mix til it's almost lump-fee. it doesn't have to be perfect.
11. 6. spoon the batter into your liners til they are 2/3 to 3/4 full
12. 7. bake. 10 minutes for minis, about 15 for regular cupcakes.
14. hints:
15. -always check with a skewer or knife to come out clean before removing them. your oven may be different than mine.
16. -turn the heat up a little higher in the beginning and the cupcake will have more of a peak
17. -do not bake minis with regular size cupcakes because the necessary cooking times are different and the more you open the oven, the more you change the temperature
18. -don't overfill the cupcake liners or you'll have muffin tops and it may stick to the pan/tear apart.
19. -oil or flour substituitions change the texture and cooking time of the cupcakes, so use the oven light if you have one to peak in!
21. buttercream:
22. 1. cream the butter and extract first
23. 2. add the sugar and mix in by hand first then beat with a mixer to prevent a dust cloud. add soy milk and more sugar for texture consistency til you think it's right.
25. after the cupcakes cool, i like to use the back of a spoon and just swirl it around the top of the cupcake til there's a graceful peak, but piping or spreading your frosting is totally an artistic choice, so have at it. if i have it, i love to chop candied ginger and put a little on top.

Inspired by Vegan Cupcakes Take Over the World, this was one of my first mods...