Name: Double Vanilla Cupcakes
Prep time: 5 minutes
Cook time: 20 minutes
Yield: 1 dozen
Ingredients: 1 cup milk*; 1 tsp. cider vinegar; 1 1/2 cups all-purpose flour; 3/4 tsp. baking powder; 1/2 tsp. baking soda; 1/4 tsp. salt; 1/2 cup granulated sugar; 1/3 cup canola oil

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Double Vanilla Cupcakes

Recipe by Kiersten Trismen, Savory Spice—South End/Charlotte, NC

All-Purpose Cooking

Baking

30-Minute Meals

These classic cupcakes can easily be made vegan by swapping out regular milk for soy milk. They make the perfect carrier for your favorite frosting, too.

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Serves 1 dozen

Prep Time 5 minutes

Cooking Time 20 minutes

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Ingredients

1 cup milk* 1 tsp. cider vinegar 1 1/2 cups all-purpose flour 3/4 tsp. baking powder 1/2 tsp. baking soda 1/4 tsp. salt 1/2 cup granulated sugar

1/4 cup Vanilla Bean Sugar

1/3 cup canola oil

1 tsp. Pure Madagascar Vanilla Extract

Directions

Preheat oven to 350 degrees. Line a standard cupcake tin with 12 paper cupcake liners. Combine milk and vinegar in a measuring cup. Set aside for 5 min. to let curdle. Sift flour, baking powder, baking soda, and salt together in a small bowl. Set aside. In a large bowl, whisk sugars and oil together until mixed. Add curdled milk and vanilla, beat until well combined. Sift dry ingredients into wet ingredients. Beat until completely smooth. Pour batter evenly into prepared cupcake liners. Bake for 18 to 20 min. or until toothpick inserted in center comes out clean. Let cool completely before frosting.

Recipe Notes

*Use soy or almond milk to make these vegan and dairy-free.