This vegan vanilla cupcake recipe is by cupcake mystery author Jenn McKinlay, author of Red Velvet Revenge, the latest in her cupcake murder mystery series, following Sprinkle With Murder, Buttercream Bump Off and Death by the Dozen. It's also available as an e-book for Kindle or Nook. You can read chapter 1 here and this recipe is from the book, which also includes a few others, which is a lot of fun, and features a rodeo, rivalry, cake pops and romance! The next book in the series, Going, Going, Ganache, comes out in April 2013. In the meantime, follow @JennMcKinlay on Twitter and click here for her newsletter and more cupcake recipes.
Vegan vanilla cupcake: A vanilla cupcake with a soy milk base and an organic vanilla frosting.
1 cup vanilla soy milk
1 teaspoon apple cider vinegar
2/3 cup agave nectar
1/3 cup canola oil
2 teaspoons vanilla extract
1 cup all purpose organic flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
Preheat oven to 350. Whisk together soy milk and vinegar in a large bowl and set side until it curdles. Add the agave nectar, oil, vanilla extract to the soy milk mixture and beat with an electric mixer until foamy. In another bowl sift together the flour, baking soda, baking powder and salt. Add to the wet ingredients and beat until no lumps remain. Pour into cupcake liners until they are 2/3 of the way full. Bake 18-20 minutes
until a knife inserted comes out clean. Cool on wire racks.
Vegan Vanilla Frosting:
6 tablespoons Vanilla Soy Milk
2 tablespoons Trader Joe's Vanilla Bean Paste
1 - 16 ounce package organic powdered sugar, sifted
1/4 cup organic margarine
In a small bowl mix together, margarine, soy milk and vanilla bean paste. Slowly beat in the sugar until frosting is smooth. Spread on top of cupcake with a rubber spatula.