These vegan cupcakes are perfect for birthdays and school parties, but they can even be dressed up for adult parties! Feel free to frost these with any dairy-free frosting of your choice!
Makes 12 cupcakes
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients:
- 3/4 cup (1 1/2 sticks) dairy-free soy margarine, softened
- 1 1/2 cup white granulated sugar (I prefer unrefined cane sugar)
- 1/4 cup vanilla soy yogurt
- 2 t. vanilla
- 1/4 cup pureed silken tofu
- 2 cups all-purpose flour
- 1 T. 1 t. baking powder
- 1 t. salt
- 1 cup coconut milk, almond milk, or soy milk
Preparation:
1. Preheat the oven to 350 F. Line a 12-cup muffin tin with cupcake liners and set aside.
2. In a large mixing bowl using an electric hand mixer, cream the dairy-free soy margarine with the sugar until well blended and fluffy, about 3-4 minutes. Add the soy yogurt, vanilla and tofu, blending until creamy. Set aside.
3. In another bowl, sift together the flour, baking powder and salt. Add the dry ingredients to the wet in several additions, alternating with the dairy-free milk until all ingredients have been added. Portion the batter into the prepared cups and bake until a toothpick inserted into the center of the cupcakes emerges clean, about 16-20 minutes. Let cool completely on a wire cooling rack before frosting with dairy-free frosting of choice.
