Delicious vegan cupcakes made from soymilk, all-purpose flour, canola oil and granulated sugar make a satisfying snack or dessert that is free of eggs, nuts and lactose.
Special diets: Vegetarian | vegan | eggs-free | nuts-free | lactose-free |
️Allergens: soy | gluten |
⏱ 32 mins – easy
🍽 12 servings – 183 kcal per serving
|
Serving
60g |
Fat
5g |
Sat. fat
0g |
Sodium
159mg |
|
Carbs
29g |
Fibers
0g |
Sugars
13g |
Proteins
2g |
INGREDIENTS
- ½ tsp salt
- 1 cup soy milk
- 1 tsp cider vinegar
- 1¾ cups all-purpose flour
- 2 tbsp cornstarch
- ¾ tsp baking powder
- ½ tsp baking soda
- ⅓ cup canola oil
- ¾ cup granulated sugar
- 2¼ tsp vanilla extract
TOOLS
- 1 oven
- 12 cupcake liners
- 1 muffin pan
- 1 Whisk
- 3 bowls
- 1 spoon
STEPS
Line a muffin pan with cupcake liners.
Pour the soymilk and cider vinegar into a bowl and whisk until well combined. Set aside for 3 minutes to get a soymilk mixture.
Put the all-purpose flour, cornstarch, baking powder, baking soda, and salt in a second bowl. Stir with a spoon to get a dry mixture.
Put the soymilk mixture, canola oil, granulated sugar, and vanilla extract in a third bowl. Mix the ingredients with a spoon, then add the dry mixture. Mix again with a spoon to get a batter.
Pour the batter into the muffin pan (2/3 full).
Preheat the oven to 350°F for 15 minutes.
Place the muffin pan in a hot oven and bake for 20 minutes.
Turn off the heat and remove the muffin pan from the oven.
It’s ready to be served !
