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1 ¾ cup all purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
¾ cup sugar
¼ teaspoon baking soda
½ teaspoon vanilla extract
1 teaspoon apple cider vinegar
1/3 cup soy milk
1/3 cup maple syrup
1/3 cup vegetable oil
Preheat oven to 350 degrees F and oil the cups of a standard sized muffin pan. Pour soy milk and apple cider vinegar into a container and set aside for 10 minutes or until it curdles. Combine flour, baking powder, salt, sugar and baking soda in a large bowl and set aside. Pour vegetable oil, maple syrup, vanilla extract and curdled soymilk into the flour mixture. Blend on low setting, periodically scraping sides of bowl, for 1 minute then beat for an additional 2 minutes on a higher setting until the batter is smooth. Spoon batter into prepared muffin cups until each cup is 2/3 to ¾ full of batter. Bake for 20-25 minutes or until toothpick inserted into muffins comes out clean. Remove from pan and place on cooling rack. Allow cupcakes to cook entirely before dusting with powdered sugar.
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