white cupcakes

3 Feb

completely perfect white cupcakes! Great with chocolate buttercream frosting.

Makes 24 cupcakes – or could make 2 9″ rounds
4 tsp white vinegar
Slightly less than 2 cups soymilk
3 cups all purpose flour
1 3/4 cups white sugar
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2/3 cup canola oil
2 tsp vanilla
1/2 tsp coconut, almond, (a little cconut or almond extract makes it taste more buttery) or extra vanilla extract

Preheat oven to 350. Prepare 24 muffin tins or cake pans.

In a large liquid measuring cup, pour the white vinegar. Measure the soymilk in the same cup to just 2 cups. Stir and set aside. In a large mixing bowl, mix together the dry ingredients (I like to put my stand mixer on low and let it mix for a few minutes- lazy sifting).

Go back to the soymilk stuff. I just measure the oil in the same large measuring cup, and add the extract(s). Mix together and pour into the dry ingredients. Beat until the lumps are gone but no longer. Distribute evenly among the cupcake tins and bake for 22 minutes, until a toothpick inserted in the center comes out clean. Cakes should take 30 minutes.


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