Simple Vanilla and Agave Nectar Cupcakes
This is from the wonderful book Vegan Cupcakes Take Over The World. These do not have sugar in them.
2/3 cup soy milk (or regular milk)
1/2 teaspoon apple cider vinegar
1/3 cup canola oil
1 1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1 1/3 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
- Line muffin pan with cupcake liners and preheat oven to 325° F.
- Mix the soy milk and apple cider vinegar in a large bowl; allow to sit for a few minutes to curdle. Beat in agave, oil, vanilla and almond extract. Sift in the flour, baking powder, baking soda, and salt and mix until smooth. Fill liners two thirds full. Bake 20 to 22 minutes until a knife or toothpick inserted into the center of the cupcake comes out clean; don't overbake or cupcakes will be dry.
- These cupcakes need to cool at least an hour before topping or filling, and alsoto develop the flavor and texture properly.
Chocolate Agave Cupcakes. Decrease flour to 1 cup, and sift in 1/3 cup cocoa powder along with the dry ingredients. If desired add one or more of the following: 2 tabelspoons expresso powder, 1 teaspoon chocolate extract, or teaspoon orange extract. Try using dark agave nectar in this chocolate variation.
Agave cupcakes can be frosted with Super Natural Agave Icing or a swirl of Not-Too-Sweet Blueberry Mousse.
Stories on how to make those to come. :)