Vanilla Vegan Cupcakes

These cupcakes are so moist and full of flavour, it’s hard to believe they’re dairy-and egg-free. We like them iced with vanilla frosting, but they pair well with just about any flavour, so feel free to customize.

MAKES: 12 large or 24 mini cupcakes

PREP TIME: 30 minutes

COOKING TIME: 15 to 18 minutes (large cupcakes), 8 to 10 minutes (mini cupcakes)

INGREDIENTS:

CUPCAKES

• 1 ¾ cups all-purpose flour
• 1 cup granulated sugar
• 1 tsp baking powder
• 1 tsp baking soda
• ½ tsp fine sea salt
• 1 cup unsweetened plain soy milk or almond milk
• ½ cup vegetable oil
• 2 Tbsp vanilla extract
• 1 Tbsp white vinegar or apple cider vinegar

VANILLA FROSTING

• 1 cup coconut oil, at room temperature
• 2 cups icing sugar, sifted
• ½ tsp vanilla extract
• Coloured sprinkles (optional)

INSTRUCTIONS:

1.  Preheat the oven to 350°F. Line a regular muffin pan with 12 large paper liners, or a mini muffin pan with 24 mini paper liners, then set aside.
2.  For the cupcakes, whisk together the flour, sugar, baking powder, baking soda and salt in a large bowl.
3.  In a medium bowl, whisk together the soy milk, oil, vanilla extract and vinegar.
4.  Make a well in the centre of the flour mixture. Pour the soy milk mixture into the well. Whisk just until combined and no white streaks remain. Do not over mix.
5.  Fill the paper liners about two-thirds full with the batter. Bake until the cupcakes spring back when lightly touched and a wooden skewer inserted in the centre of a cupcake comes out clean, 15 to 18 minutes for the large cupcakes, 8 to 10 minutes for the minis.
6.  Let the cupcakes cool in the pans for 10 minutes, then remove to a wire rack and let cool completely. (The undecorated cupcakes can be refrigerated in an airtight container for up to 4 days.)
7. For the frosting, in a bowl and using an electric mixer, beat the coconut oil until smooth and creamy.
8. Beat in the icing sugar, ½ cup at a time, and beat well after each addition. Beat in the vanilla extract until smooth and fluffy.
9.  Using an offset spatula or a piping bag, swirl the frosting on top of the cupcakes. Scatter with sprinkles (if using). (The decorated cupcakes can be refrigerated in an airtight container for up to 3 days. Bring them to room temperature before serving.)