Classic Vanilla Cupcakes

This guy turned One last week.  In his first year of life, he hasn't delved too far into the world of baked goods yet.  He is a little more of the breast milk, mashed banana set.

When his mother, my good friend, accepted my offer to bake for his big day, it was a real honor.  I am so pleased that I got to be a part of this baby's first birthday. What a big moment in his history.  There it is, always and forever after...his first birthday was celebrated with VEGAN cupcakes.  What could be better than that?  

This recipe is a slightly adapted version from fabulous vegan bakers Isa Chandra Moskowitz & Terry Hope Romero.  They make the most awesome stuff!  Thanks to them for all my vegan inspiration.

Classic Vanilla Cupcakes

Preheat oven to 350 degrees. Line a muffin pan with cupcake liners.

Makes 12 cupcakes

In a medium bowl, sift together:

1 1/4 cup organic all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

2 tablespoons organic cornstarch

Combine in a measuring cup and set aside for 5 minutes:

1 cup organic rice  or soy milk

1 teaspoon organic apple cider vinegar

In a separate bowl, whisk together:

1/4 cup organic canola oil

1 cup organic sugar

2 1/4 teaspoon organic vanilla extract

Pour the milk mixture into the oil mixture and whisk together to combine.

Then add the flour mixture to the wet ingredients, adding in flour by two batches with a spatula.

Fill cupcake liners 2/3 of the way full and bake at 350 degrees for 20-22 minutes.  The cupcakes will feel springy on top and toothpick inserted will come out clean when they are done.

Remove from oven and place on a wire rack.  After 5 minutes, remove the cupcakes to cool completley on the rack.

They must really, truly be cool to eat and or frost.

Otherwise you will end up with just a big, fat, crumbly mess.  

When cool, frost with your favorite vegan frosting.  We especially love vanilla cupcakes with a chocolate frosting.  Store cupcakes in the refrigerator until ready to eat.

 Chocolate vegan Buttercream Recipe:

Cream together with an electric mixer for about 1 minute:
1/2 cup room temperature Earth Balance natural buttery spread
1/2 cup raw cacao (or baking cocoa) sifted
2 1/2 cups organic confectioner sugar sifted
Then add and whip on high for 3 minutes:
1 tablespoon rice milk
1 tablespoon so delicious coconut creamer
+ 1 tablespoon of either if needed
Note:  Makes enough for 12 cupcakes.  Refrigerate any left overs in an airtight container.  It will keep for 2 weeks.  Blend again before using from fridge.