Butterbeer Cupcakes Recipe

(Makes 20 Cupcakes)

Ingredients:

1 cup soymilk

1 teaspoon cider vinegar

2 1/2 cup flour

1 1/2 teaspoon baking powder

1 teaspoon baking soda

2/3 cup canola oil

1 cup granulated sugar

3 teaspoon vanilla extract

1 cup cream soda

Instructions:

Preheat oven to 350 degrees. Mix together dry ingredients. Mix together the wet ingredients. Add the wet to the dry and stir until batter is well-mixed. Line the cupcake tins and fill each pocket 3/4 with batter. Bake for 22-25 minutes, or until toothpick comes out clean. 

Sugar drizzle:

1/4 cup margarine, melted

1 1/4 cup dark brown sugar, packed

1/2 cup soymilk

2 tablespoons dark corn syrup

1 teaspoon vanilla extract

1. In a large bowl, microwave the margarine for 1 minute, until melted

2. stir in the brown sugar, soy milk, and corn syrup. Stir with a wooden spoon to break up any lumps in the sugar. Cover with a piece of parchment paper. Microwave from 3-4 minutes, stirring once with the wooden spoon until mixture is thickened and all sugar is dissolved. The mixture will come to a full boil

3. Remove from microwave and immediately add vanilla. 

use immediately or let cool and store in a sealed container. 

Funfetti Cupcakes!

Who doesn't love sprinkles? Give these funfetti cupcakes a try!

 Ingredients 

• 1 ¾ cups all-purpose flour
• 1 cup sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup unsweetened plain soy milk
• ½ cup canola oil
• 2 tablespoons vanilla extract
• 1 tablespoon white or apple cider vinegar
• 1/2 cup sprinkles (add more or less depending on your preference!)

Instructions:

1.  Preheat the oven to 350 degrees F. Line 2 (12-cup) cupcake pans with 14 cupcake liners or 2 (24-cup) mini cupcake pans.

2.  In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
3.  In a medium bowl, whisk together soy milk, oil, vanilla, and vinegar. Pour the wet mixture into the dry mixture and whisk until just combined. Do not over mix. Add those sprinkles!
4.  Fill the cupcake liners about two-thirds full with batter. Bake standard sized cupcakes for 15 to 18 minutes (or mini cupcakes for 8-10 minutes), or until a toothpick inserted in the center of the cupcake comes out clean with a few crumbs clinging to it. Cool the cupcakes completely before frosting.