Vegan cupcakes trace back to Depression-era wacky cake, leavened with vinegar and baking soda. Make light, fluffy dairy-free, egg-free cupcakes from scratch.
Ingredients
1 1/2 cups (190g) all-purpose flour
1 cup (200g) granulated sugar
1 tsp baking soda
1/2 tsp salt
1 cup (240ml) plant milk (soy or oat)
1 tbsp apple cider vinegar
1/3 cup (80ml) vegetable oil
2 tsp vanilla extract
Instructions
1
Heat the oven to 350°F (175°C) and line a 12-cup pan with liners.
2
Stir the vinegar into the plant milk and let it sit 5 minutes to curdle into vegan buttermilk.
3
Whisk the flour, sugar, baking soda, and salt in a large bowl.
4
Add the soured milk, oil, and vanilla, and stir until just combined and no dry streaks remain.
5
Fill the liners two-thirds full and bake 18 to 20 minutes, until a pick comes out clean.
