Golden Vanilla Cupcakes with Frosting

adapted from VegCooking.com

Try these cupcakes with chocolate or vanilla frosting—both are delicious!

Cupcakes:

1 cup soy milk
1 teaspoon apple cider vinegar
1¼ cups all-purpose flour
2 tablespoons cornstarch
¾ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
⅓ cup canola oil
¾ cup granulated sugar
2 teaspoons vanilla extract
¼ teaspoon almond extract, caramel extract, or additional vanilla extract
12 cupcake liners

Directions:

1. Preheat the oven to 350°F and line a muffin pan with cupcake liners.
2. Mix the soy milk and vinegar in a small bowl.
3. Beat together the soy milk and vinegar mixture, canola oil, sugar, vanilla extract, and other extracts (if using) in a large bowl. Sift in the flour, cornstarch, baking powder, baking soda, and salt, and mix until no large lumps remain.
4. Fill cupcake liners two-thirds of the way and bake for 20 to 22 minutes, or until done.
5. Transfer to a cooling rack and let cool completely before frosting.

Chocolate Frosting:
adapted from VegWeb.com

½ cup non-dairy butter (try Earth Balance)
2 cups powdered sugar
1 tablespoon vanilla extract
2 tablespoons soy milk
¼ cup cocoa powder
dash of salt

Directions:

1. Let the non-dairy butter sit out for about 10 minutes to reach room temperature.
2. Mash the vegan butter in a bowl.
3. Vigorously mix in the powdered sugar, salt, vanilla extract, cocoa powder, and soy milk until the mixture takes on the appearance of frosting.

Vanilla Frosting:
adapted from VeganCupcakeRecipes.com

1½ cups sugar
¼ cup non-dairy butter (try Earth Balance)
⅛ cup soy milk
¾ teaspoon vanilla extract

Directions:

1. Let the non-dairy butter sit out for about 10 minutes to reach room temperature.
2. Mix the vegan butter, soy milk, and vanilla extract.
3. Mix in the sugar.

Variation: Use Duncan Hines® frosting to save time. The classic chocolate, chocolate fudge, whipped chocolate, and whipped fluffy white frosting flavors are all vegan.