I have made these cupcakes 3 times in the last few days in various forms for various summer parties. They're so easy! A dairy and egg-free cupcake is great even for non-vegans because so many kids these days have food allergies.
Preheat oven to 350 degrees. Prepare a cupcake pan with papers before you start so you can put the batter in the oven quickly.
1 1/2 cup unbleached flour
1 cup sugar or other dry sweetener
1 t. baking soda
1/2 t. salt
1 cup orange juice
scant 1/3 cup canola oil
1 T. vanilla
Leavening magic: 1 1/2 T apple cider vinegar
In a large bowl combine the dry ingredients. Mix with a whisk. In a medium bowl, combine wet ingredients and whisk. (If you're planning for a party and want to do some prep the day before, you can mix the wets and drys in their separate bowls but wait to combine until just before you bake.)
Pour the wet ingredients into the large bowl with the dry mixture and stir well to combine. Add the vinegar to the batter and stir lightly just until the vinegar is incorporated. Pour batter into cupcake tins filling each well 3/4 full.
Bake for 20 minutes or until cupcakes are firm and golden brown.
Remove from pan to cool, and frost or glaze as you'd like (a chocolate ganache or soy butter cream works great--but a powdered sugar and orange juice qlaze would also be good)
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