Vanilla-almond cupcakes
This recipe is inspired by a recipe in the cookbook "Vegan Cupcakes Take Over the World".
Ingredients
1 cup soy milk
1 tsp white wine vinegar or apple cider vinegar
1,25 cups flour
2 tbsp cornstarch
1,5 tsp baking powder
0,25 tsp salt
1/3 cups sunflower or olive oil
0,5 cups sugar
1,5 tsp vanilla sugar
0,25 tsp almond extract
Directions
Preheat the oven to 175 degrees celsius and line muffin pan with cupcake liners. Mix the soy milk and vinegar and set aside for a few minutes. Add the oil, sugar, vanilla sugar and almod extract. Mix with a hand mixer for some seconds. Add the flour, cornstarch, baking powder and mix some more, until the mixture is even and without lumps. Fill the cupcake liners two-thirds and bake for 20-22 minutes. Cool before serving. Decorate with berries if desired.
This amount makes 12 cupcakes.
