Vanilla Cupcakes with Almond Milk

Ingredients:

Cupcakes

• 2 and 1/4 cups premium flour
• 1 and 3/4 cups sugar
• 2 tsp baking powder
• 0.5 tsp of soda
• 1/4 teaspoon salt
• 1.5 cups chilled almond or soy milk*
• 0.5 cups vegetable oil
• 1 tbsp lemon juice
• 2 tsp vanilla extract

Cream

• 0.5 cups margarine or extra virgin coconut oil
• 4 cups powdered sugar, sifted
• 3 tbsp almond or soy milk
• 1.5 tsp vanilla extract

Preparation:

1. Preheat oven to 180°C and line 2 medium muffin tins with paper liners.
2. Sift flour, sugar, baking powder, baking soda and salt into a large bowl.
   
   In a separate bowl, whisk together almond milk Or soy flour with vegetable oil, lemon juice, and vanilla. Make a well in the center of the flour and pour the liquid mixture into it. Mix vigorously with a whisk until smooth (the batter will be quite runny). Pour the batter into the molds, filling them 2/3 full.
   
   
   Note *
   
   The term "chilled milk" for soy, almond, coconut, and cashew milk means the product has been pasteurized and then rapidly chilled, giving it a shelf life of 5 to 15 days. However, according to new quality control regulations, refrigeration is not required under sterile conditions. Therefore, monitor production quality to ensure you're purchasing a quality product..
3. Bake the cupcakes for about 25 minutes, until a toothpick inserted into the center comes out clean. Let them cool in the pans, then remove them to frost.
4. Beat the margarine with 2 cups of powdered sugar until smooth, then whisk in the almond or soy milk and vanilla extract. Add the remaining 2 cups of powdered sugar and beat until the frosting is smooth and fluffy. Frost the cupcakes or decorate them with a piping bag and store at room temperature. Cupcakes can be stored in an airtight container for up to 2 days..
   
   Recipe Vanilla cupcake with vegan cream.
   
   
   Note
   
   While most cupcakes and muffins require a fair amount of sugar, this particular recipe calls for a larger amount. Sugar adds more than just sweetness. Since there are no eggs in the recipe, the extra sugar acts as water, giving the cupcakes their moist, tender texture. Less sugar will result in dry, crumbly cupcakes..