New Recipe

Vanilla Cupcake

French Toast

Ingredients:

* 1 cup soy milk
* 1 teaspoon apple cider vinegar,
* 1 1/4 cups all-purpose flour,
* 1 tbsp tapioca starch/ corn starch,
* 3/4 tsp baking powder,
* 1/2 tsp baking soda,
* 1/2 tsp salt,
* 1/3 rapeseed oil,
* 3/4 cup sugar,
* 1 tsp vanila extract,
* 1 tsp almond extract.

Preparation:

  • Preheat oven to 175 C degrees. Line muffin pan with cupcake liners.
  • Whisk the soy milk and vinegar in a measuring cup and set aside for a few minutes to get good and curdled.
  • If using margarine: Sift the flour, tapioca starch, baking powder, baking soda, and salt into a large bowl and mix.
  • In a separate large bowl, beat together the soy milk mixture, oil, sugar, vanilla, and other extracts. Sift in the flour, cornstarch, baking powder, baking soda, and salt, and mix until no large lumps remain.
  • Fill cupcake liners two-thirds of the way and bake for 20 to 22 minutes. Once still in the oven, set a single chocolate cup on top of every cupcake and leave in the oven for another minute. Transfer to a cooling rack.