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

Step 1 Preheat oven to 350 degrees. Line a standard cupcake tin with 12 paper cupcake liners.

Step 2 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.

Step 3 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.

Step 4 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.