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(Almost) Vegan Vanilla Cupcakes

April 14, 2011

Today is my friend Ashley’s birthday.  Clearly, there is no better way to ring in another year of your life than with cupcakes and wine.  So last night, a few friends came over to launch Ashley’s 24th birthday.

Ash is vegan, so I searched the internet high and low to find a great vegan cupcake recipe.  Finally I landed on this one, by a woman who recently won an episode of Cake Wars on Food Network.  An icing that sounded tasty was a bit harder to find (I’m sorry but Earth Balance “buttercream” does not scream “YUMMY!” to me).  I decided to do a semi-homemade cupcake and use Betty Crocker icing – it might surprise you that most store-bought icings are vegan.

Now this recipe is SUPPOSED to be vegan, and totally would have been…if I had remembered to buy the soy milk.  So you can make it truly vegan or semi-vegan, whichever you prefer.  I also ran out of vanilla extract, so I used a 1/4 teaspoon vanilla extract and 1 teaspoon almond extract.  It added a nice zing but is totally optional. Oh, and for the record…the peeps are NOT vegan either.  Oh well.


1 3/4 cup flour

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

1 cup granulated sugar

1/2 cup canola oil

1 cup SOY milk (woops)

2 tbsp vanilla extract

1 tbsp apple cider vinegar

Preheat oven to 350 degrees.  Whisk together dry ingredients in large bowl.  In separate bowl, combine the rest of the ingredients.  Add wet ingredients to dry mix and mix until combined.  Use a quarter cup measuring cup to spoon batter into cupcake liners.  Bake for 10-15 minutes or until they become golden and toothpick inserted comes out clean.

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