GOLDEN VANILLA CUPCAKES - VEGAN
Steps:
- Oven 350. Whisk milk and vinegar, set aside few mins til well curdled. If marg: sift flour, cornstarch, bpowder, bsoda and salt into bowl, mix. In sep bowl, cream marg & sugar 2 mins til fluffy, but not more than 2 mins. Beat in vanilla, other extract, then alternate beating in milk mix and dry, scraping bowl. If oil: Beat milk mix, oil, sugar, vanilla, other extracts, in bowl. Sift in flour, cornstarch, bpowder, bsoda, salt and mix til no large lumps. Fill liners 2/3 full, bake 20-22 mins til done. Cool completely, frost. Variations: Really Golden Cupcakes: Stainless pan, beat generous pinch turmeric into milk. Stirring, cook med-low til milk just starts to simmer, 2-3 mins. When Turmeric dissolved and milk light yellow, remove, cool 5 mins. Add vinegar and proceed. Flavoured Golden Cupcakes: Change flavour extracts: add 1 to 1-1/2 tsp coffee, coconut or orange extract, or 1 tsp ground cinnamon or pumpkin pie spice. Spread tops w/any topping, frosting or filling. Strawberry Tallcakes: Prep GV Cupcakes and cool. Combine 1-1/2 cups thinly sliced strawbs w/3tbsp maple syrup and set aside to macerate at least 30 mins. Prep Vegan Fluffy Buttercream or use any vegan whipped topping or softened vanilla soy ice cream if eating right away. Spoon out cupcake centres, fill centres w/about 2 tbsp berries and juice, top w/dollop frosting, press on cut out top. Pipe on more frosting, spoon on more berries. Messy - eat w/spoon. Lemony Vanilla Cupcakes: add additional 1-1/2 tsp lemon extract and 1 tbsp finely grated lemon zest, frost w/Lemon Buttercream. Mix-ins: add 1/3 to 2/3 cup of following to batter just before filling liners: finely chopped choc covered almonds or peauts, currants, smashed peanut brittle, finely chopped halva, vegan choc chips or white choc chips.
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