1 cup water (can use milk if available)
1 tsp. apple cider vinegar
1/3 cup canola oil
3/4 cup sugar
2 tsp. vanilla extract
1/4 tsp. almond extract (or more vanilla)
3/4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 TBSP Arrowroot powder or cornstarch*
1 cup all purpose flour
1/4 cup whole wheat flour
Mix together water, vinegar, oil, sugar, vanilla and almond extract. Sift in dry ingredients and mix until no large lumps remain. Fill cups two-thirds full, bake for 20 to 22 minutes at 350° F. Transfer to cooling rack. Frost once cupcakes are completely cool. Cupcakes can be frozen, unfrosted. Simply thaw, frost, then serve.
*I personally avoid cornstarch and use arrowroot powder as a substitute. Arrowroot powder is often sold at health food stores or specialty baking stores and is a great thickener for baking and especially for sauces and gravies.
*****
These cupcakes are moist and tender with a lot of flavor. Recipe adapted from the cookbook Vegan Cupcakes Take Over the World. This cookbook has a lot of clever recipes and ideas for cupcakes, I love it!
Cupcakes
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8 comments:
These look so good. Will have to try. My daughter (not the Taste of Blue sky daughter) uses our Magic Cake recipe to make vanilla cupcakes or cake. She just omits the cocoa and adds more vanilla.
This looks delicious. Out of curiosity, why do you avoid cornstarch?
Hello!
Corn is naturally very high in glutamate. When it is highly processed, the naturally occurring glutamate is broken down into free glutamic acid (the harmful component of msg). I do just fine with regular corn but avoid the byproducts of corn that contain small amounts of free glutamic acid (corn syrup, corn starch, maltodextrin, dextrin, dextrose, etc.). One bite won’t make me sick, but if I eat it regularly I start getting sick.
I have tried making my own powdered sugar with various blenders and food processors but haven’t been able to get the right texture so I do occasionally use store bought powdered sugar that contains a small amount of corn starch but other than that we avoid it.
You mentioned in another comment you are avoiding Carrageenan. Are you sensitive to msg as well? If so, {hugs}.
Looks good. Just wondering, what recipe do you use for frosting?
Hi Amy,
For my frosting I use about 3 T. butter or shortening (shortening for dairy free), add a little milk or water (water if it needs to be dairy free), and some vanilla. I then start mixing in some powdered sugar until the thickness is right. I keep adding more liquid and sugar until I get the amount I need.
For a chocolate frosting I add in some cocoa along with the powdered sugar (about 2 T. or so).
Sorry, I'm terrible with an actual recipe for frosting!
Thanks! Your directions for frosting are perfect--that's how I cook, anyway. I'm not terribly scientific.
I was looking at your blog with Grace and she said, "STOP MOM...GO BACK!" So, I went back to this post and she said, "Wow, those are so pretty..can we make them?" SO, hopefully I can do them justice. Thanks for sharing your recipes.
These look great, have you ever tried with a gluten free flour?
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