Ingredients You'll Need:
BATTER Wet: 1 c. soy milk 1 tsp. apple cider vinegar 1/3 c. oil (vegetable, canola, or warm coconut) 1 tsp. vanilla extract or beans from 1/4 of a vanilla bean 1 tsp. pure orange extract Dry: 1 1/4 c. unbleached all-purpose flour 2 tbsp. corn starch 3/4 tsp. baking soda 1/2 tsp. baking powder 1/4 tsp. salt 1-2 pinches of powdered ginger BUTTERCREAM 1-2 c. powdered sugar 1-2 tsp. soy milk 1/2 c. earthbalance vegan buttery sticks range depends on how much buttercream you want
Directions
prep:
1. preheat the oven to 350F and spray your cupcake liners with oil. i use olive oil in an atomizer and you never notice the flavor.
batter:
2. mix soy milks and vinegar. let it sit about 5 minutes to curdle.
3. mix the remaining wet ingredients with the soymilk and vinegar until slightly foamy.
4. sift the dry ingredients together in a separate bowl.
5. add the dry to the wet
6. mix til it's almost lump-fee. it doesn't have to be perfect.
7. spoon the batter into your liners til they are 2/3 to 3/4 full
8. bake. 10 minutes for minis.
buttercream:
1. bring butter to room temp. cream the butter and extract first
2. add the sugar and mix in by hand first then beat with a mixer to prevent a dust cloud. add soy milk and more sugar for texture consistency til you think it's right.
If you do not have a piping tool, you can use the back of a spoon to spread, swirl and create a peak. decorate with candy, sprinkles, orange slices...any way you like!
TIPS :
-always check with a toothpick to come out clean before removing them. each oven is different.
-turn the heat up a little higher in the beginning and the cupcake will have more of a peak
-do not bake minis with regular size cupcakes because the necessary cooking times are different and the more you open the oven, the more you change the temperature
-don't overfill the cupcake liners or you'll have muffin tops and it may stick to the pan/tear apart.