Vegan Soy Cupcakes

It is a Veganish Halloween! Let's bake Soy Cupcake! You will also learn how to make vegan vanilla frosting in this recipe too!

The Recipe

Ingredients for soy cupcakes 纯植杯子蛋糕:

• 365ml of soy milk (can be replaced by any non-dairy milk)

• 1 teaspoon apple cider vinegar

• 350g of cake flour

• 200g of sugar

• 1 table spoon of baking powder

• 1 1/2 teaspoons salt

• 108g of canola oil

• 1 tablespoon pure vanilla extract

Steps:

1. Combine 365ml soy milk and apple cider vinegar. Set aside to curdle (this is vegan buttermilk). The additional soy milk can be used in the vegan vanilla frosting recipe.

2. In a large bowl, whisk together flour, sugar, baking powder and salt.

3. Pour in vegan buttermilk, oil and vanilla extract.

4. Whisk until smooth and well combined, it is okay if there is any small lumps.

5. Preheat your oven to 175 degree celcius.

6. Line muffin pan with cupcake liner and fill up to 3/4 of cupcake liner.

7. Bake for 20-25 minutes or until a toothpick comes out clean.

8. After it has been cooled down, pipe on the vegan vanilla frosting.

Ingredients for Vegan Frosting

• 250g of vegan butter, softened to room temperature.

• 200g of powdered sugar

• 3 table spoons of soy milk (can be replaced by any non-dairy milk)

• 1 tea spoon of pure vanilla extract

Steps:

1. Beat the vegan butter with an electric mixer until creamy.

2. Gradually add the powdered sugar until all the powdered sugar is mixed in.

3. Add the vanilla, soy milk - 1 tablespoon at a time.

4. Beat until light and fluffy, it should take about 45 seconds.

5. Store in fridge, the frosting can last up to 2 weeks.

[Alliums-free recipe]

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