Vegan Snickerdoodle Cupcakes Recipe maggiehc

1. 1

   Preheat oven to 350 degrees F. Line a cupcake pan with paper liners.

2. 2

   Mix together soymilk and vinegar and set aside for 1-5 minutes.

3. 3

   In a large bowl, mix together flour, cornstarch, baking powder, baking soda, salt, and white sugar.

4. 4

   -In a small bowl, mix together the cinnamon, brown sugar and 2 teaspoons of the vegetable oil.

5. 5

   Add remaining oil and the orange and vanilla extracts to the soured soymilk.

6. 6

   Stir together and add to the dry ingredients.

7. 7

   Mix together to form a smooth batter.

8. 8

   Pour into the lined cupcake pan.

9. 9

   Spoon a heaping 1/2 teaspoon full of the cinnamon mixture into each cupcake.

10. 10

    Make a zigzag with a bamboo stick or toothpick.

11. 11

    Bake for 19-22 minutes until a toothpick inserted in the center comes out clean.

12. 12

    Allow to cool and frost with vanilla frosting and sprinkle with cinnamon sugar.

13. 13

    Frosting Notes: I rarely measure when I make vanilla frosting.

14. 14

    I just take 1/2 cup of softened Earth Balance and 1 teaspoon of vanilla extract and beat it with enough sifted powdered sugar to get the right consistency and taste.

15. 15

    If it gets too thick I thin it with a little soy milk.

16. 16

    I hate using shortening because I think the waxy texture and taste ruin frosting.

* Per serving · 4 servings · Values may vary.

No additional tips available.