Vanilla Cupcakes!

Today is my friend & coworker's birthday! HAPPY BIRTHDAY!!! I took it upon myself last week to make some delicious lemon cupcakes for another coworkers birthday; I love baking for people and celebrating birthdays AND I figured if they brought a cake in for her (which they did) it would not be one I could partake in. So I'm doing the same today. Any excuse to bake!

I decided to get store-bought frosting that doesn't contain milk...accidentally vegan, as I like to call it...and put it on top of some vanilla cupcakes. I found the recipe HERE and decided to give them a whirl. I'm kind of nervous...I haven't tried them...and my coworker's wife apparently makes the best vegan cupcakes. I hope they at least live up to her standards!!

I know, I know...there is a lone cupcake sad & unfrosted. One of the guys at work doesn't like frosting. Or puppies or unicorns or rainbows.


Fluffy White Cupcakes
Prep time: 10 minutes
Cook time: 15-20 minutes

1 tbsp apple cider vinegar
1 1/2 scant* cups plain soymilk
2 1/8 cups flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt
1 1/8 cups sugar
1/2 cup oil
1 1/4 tsp vanilla extract
1/2 tsp coconut extract (I used almond...I have to tell you, the batter was awesome!)

*scant: just under 1 1/2 cups!

1. Preheat the oven to 350º. Spray 15 muffin cups with nonstick spray or line with paper cupcake liners (I like to spray the inside of the muffin papers with nonstick spray to help the cupcakes release). Set aside.

2. Place the apple cider vinegar in the bottom of a liquid measuring cup and fill the cup with soymilk to equal 1 ½ cups. Stir well and set aside (yes, it's curdling...it's supposed to!).

3. In a large mixing bowl, stir together the flour, sugar, baking powder, baking soda, and salt. In another mixing bowl whisk together the soymilk mixture, canola oil, vanilla, and coconut (or almond) extract. Add the wet to the dry ingredients and beat until smooth using a hand-held mixer, stopping once to scrape down the sides of the bowl.

4. Fill each muffin cup with ¼ cup of batter. Bake for 15 to 20 minutes, until a cake tester inserted in the middle of a cupcake comes out clean.

5. Let cool in the pans for 5 minutes, then remove cupcakes from the pan and place on a wire rack. Let the cupcakes cool completely before frosting.

They're baking as I blog, ladies & gents. They smell delicious, and as I said, the batter was killer. I will post an update after they are devoured (or politely eaten) by the coworkers!

NOTE: If you haven't noticed by now, I don't post the nutritional value for desserts. They're desserts for a reason...enjoy them without feeling too guilty because you deserve them!

DOUBLE NOTE: I am happy to announce that these cupcakes were a hit. Profanity was used, lips were licked, and all the cupcakes were eaten. I have to admit, they were some of the best cupcakes I've ever had!!!