Vegan Fluffy White Cupcakes

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Vegan Fluffy White Cupcakes from Vegan Lunch Box

1 Tbsp. apple cider vinegar

1-1/2 scant C. soy milk

2-1/8 C. flour

2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1-1/8 C. sugar

1/2 C. canola oil

1-1/4 tsp. vanilla extract

1/2 tsp. coconut extract (not for flavor; adds richness. I used almond extract.)

Preheat oven to 350 degrees. Spray 22 muffin cups with nonstick spray or line with paper cupcake liners. Set aside.

Place the apple cider vinegar in the bottom of a liquid measuring cup and fill the cup with soy milk to equal 1-1/2 cup. Stir well and set aside.

In a large mixing bowl, stir together the flour, sugar, baking powder, baking soda, and salt. In another mixing bowl whisk together the soy milk mixture, canola oil, and extracts. Add the wet to the dry ingredients and beat until smooth using a hand-held mixer, stopping once to scrape down the sides of the bowl.

Fill each muffin cup with 1/4 cup of batter. Bake for 15 to 20 minutes or until a cake tester inserted in the middle of a cupcake comes out clean.

Let cupcakes cool in the pans for 5 minutes, then remove and place on a wire rack. Let the cupcakes cool completely before frosting.

Vegan Fluffy Buttercream Frosting