*Highly modified version of the Vegan Cupcakes Takeover the World Golden Vanilla Cupcake (Get this book!)
***Please feel free to share widely, just give me some credit or a link back
Prep Time: ~15 minutes; Cook Time: ~20 minutes; Yield: 12 cupcakes
Ingredients
- 1 Tsp apple cider vinegar
- 3/4 Cup plain almond milk
- 3/4 Cup champagne
- 1½ Cups flour
- 2 Tbs Corn Starch
- 1 Tsp baking powder
- ½ Tsp baking soda
- ¼ Tsp salt
- 3/4 Cup sugar or sugar alternative (I used splenda)
- 1/3 cup canola oil
- 2 Tsp vanilla extract
Instructions
- Preheat the oven to 350 F.
- Fill a cupcake pan with liners.
- Wisk the vinegar and almond milk together and set it aside for a few minutes to curdle.
- In another bowl sift the flour, baking powder, baking soda, corn starch, and salt.
- In a separate bowl mix the champagne, sugar, canola oil, vanilla and the vinegar/milk mixture.
- Next add the wet ingredients with the dry and mix well. Stir until no clumps remain.
- Fill the cupcake liners two-thirds of the way and bake for 20 to 22 minutes. Insert a toothpick in the middle of one cupcake to check the cook time. The toothpick should come out clean.
- Transfer the cupcakes to a cooling rack and allow to cool completely before frosting.
- Ice the cupcakes, decorate, and enjoy!
I didn’t make my icing from scratch, and to be honest, I hardly ever do. Did you know some Duncan Hines and Pillsbury icings are dairy-free? When time is short, I take this route. Otherwise, I usually make a faux buttercream by mixing earth balance, shortening, soy milk, and powdered sugar.
