FITfare: Delicious Vanilla Vegan Cupcakes

With valentines day right around the corner, cupcakes are a great way to show your loved ones that you care!

These vegan cupcakes are delicious and will let you indulge without feeling guilty. I have been making them for a few years now and every time they just get better!


Sprinkles optional!

This makes 14 cupcakes!

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

For the Vanilla Frosting
1/2 cup nonhydrogenated vegetable shortening
1 1/2 cups powdered sugar
1/2 teaspoon pure vanilla extract
1-3 tablespoons unsweetened plain soy milk (or almond milk)

For the Vanilla Cupcakes
Preheat the oven to 350 degrees F,
In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
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. (trust me I have done this before and it is not good!)
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.

For the Vanilla Frosting
Using a handheld or stand mixer, beat the vegetable shortening until smooth.
With the mixer running on low, add powdered sugar, vanilla, and 1 tablespoon soy milk at a time, as needed, until frosting reaches a spreadable consistency.
Beat on high for another 2 minutes until light and fluffy.

Trust me this is the perfect way to say I love  you!





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