Vegan Creamsicle Cupcakes |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 12 |
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Just like a creamsicle :P Ingredients:
1 cup soymilk |
1 teaspoon apple cider vinegar |
1 1/4 cups all-purpose flour |
1 tablespoon cornstarch |
3/4 teaspoon baking powder |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
1/2 cup margarine (use earth balance for best results, and to avoid hydrogenated oils) |
3/4 cup granulated sugar |
2 teaspoons orange extract |
1/4 teaspoon vanilla |
Directions:
1. Preheat your oven to 350 degrees and line a cupcake pan with papers.
2. Whisk together the soy milk and vinegar and set aside until it curdles.
3. Sift the flour, cornstarch, baking powder, baking soda and salt into a bowl and mix.
4. In a separate large bowl, beat together the margarine and sugar for about 2 minutes or until light and fluffy, be careful not to over-beat or the margarine will melt. Beat in orange and vanilla extracts, then alternate between flour mixture and soy ilk mixture, beating until no large lumps remain.
5. Fill cupcake liners 2/3 full and bake for 20-22 minutes or until tops spring back when lightly touched.
6. Transfer to a cooling rack and cool completely.
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