GOLDEN VANILLA VEGAN CUPCAKES
 
 
GOLDEN VANILLA VEGAN CUPCAKES
Author:
Recipe type: Dessert
Ingredients
Cupcakes
  • 1 cup soy milk
  • 1 tsp apple cider vinegar
  • 1¼ cups flour
  • 2 tbsp cornstarch
  • ¾ tsp baking powder
  • ½ tsp baking soda
  • ⅓ cup canola oil
  • ¾ cup refined sugar
  • 2 tsp vanilla extract
  • ¼ tsp almond extract or vanilla extract
Blueberry or Strawberry Mousse Frosting
  • 1 cup of frozen blueberries or strawberries (at room temperature - measure before thawing)
  • 6 oz (about half box) firm or extra firm silken aseptic pack tofu, such as Mori-Nu, drained of any excess liquid
  • 3 tbsp maple syrup
  • 1 tsp lemon juice
  • ¼ teaspoon lemon extract (optional) or some fresh rind
  • ⅓ cup water or fruit juice as needed
  • 1 tsp agar powder
  • 1 tbsp arrowroot
Instructions
Cupcakes
  1. Preheat oven to 350 degrees. Line muffin pan with cupcake liners
  2. Whisk the soy milk and vinegar in a measuring cup and set aside for a few minutes to get good and curdles
  3. Beat together the soy milk mixture, oil, sugar, vanilla and other extracts. In a large bow - sift in the flour, cornstarch, baking powder, baking soda and mix until no lumps remain.
  4. Fill cupcake liner two-thirds of the way and bake for 20 to 22 minutes. Transfer to a cooling rack, and let cool before frosting.
Blueberry Mousse Frosting
  1. Gently strain ice away from berries and measure - you'll need approximately ⅓ cup of ice. If more liquid is needed, use water or a complementary fruit juice
  2. Blend drained berries, tofu, salt, agave, lemon juice and lemon extract (or rind)in food processor till cream - 30-60 seconds
  3. In a cup, stir together 1 tablespoon of the blueberry juice and arrowroot and set aside
  4. In a small saucepan, whisk together remaining juice and the agar powder. Bring to a boil over the medium-low heat and simmer for about 30 seconds, stirring occasionally, ten reduce heat slightly. Pour in the arrowroot mixture in a steady stream and stir constantly till mixture becomes very thick and is no longer opaque, about 1 minute.
  5. Remove from heat and pour int food processor with tofu mixture. Blend until creams, scraping the sirs of the bowl a few times. Scrape mousse into a container, cover and put in refrigerator to set - 1-2 hours
  6. Whip slightly with whisk or fork before frosting the cupcakes
Recipe by Ordinary Vegan at https://ordinaryvegan.net/golden-vanilla-cupcakes/