Makes 12 to 15 cupcakes
What you need:
1-1/4 cups whole-wheat pastry flour
3/4 cup unbleached all-purpose flour
1/4 cup organic cane or maple sugar
1 teaspoon aluminum-free baking powder
1 teaspoon baking soda
1/2 teaspoon sea salt
1/2 teaspoon ground cinnamon
1/3 cup organic canola oil
3/4 cup plus 2 tablespoons maple syrup
3/4 cup vanilla soymilk
2 tablespoons vanilla
2 teaspoons apple cider vinegar
What you do:
- Position a rack in the upper third of the oven and preheat to 375 degrees. Line a cupcake pan with paper liners and oil the top of the pan.
- Over a medium bowl, place a wire mesh strainer Add flours, sugar, baking powder, baking soda, salt, and cinnamon to the strainer. Tap strainer against the palm of your hand to sift the ingredients into the bowl. Stir with a wire whisk to distribute the ingredients.
- In a separate medium bowl, whisk together oil, maple syrup, soymilk, vanilla, and vinegar until well blended. Pour into dry mixture and stir with a whisk until batter is smooth. Divide the batter evenly between the prepared cups, filing each about 3/4 full.
- Bake for 16 to 20 minutes, or until cupcakes are golden and a cake tester inserted in the centers comes out clean. Cool the tin on a rack for 1 minute. Run a thin knife between the cupcakes and the inside of the cups and lift each onto the rack. Cool completely before frosting with Chocolate Ganache Glaze.
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