Vegan Vanilla Cupcakes


  • 1/2 pint, 250 ml or 1 c. unsweetened soy milk
  • 1 tsp. apple cider vinegar
  • 6 oz., 180 g or 3/4 c. self-raising flour
  • 3/4 tsp. baking powder
  • 1/4 tsp. salt
  • 4 oz., 200 g or 1/2 c. margarine or canola oil
  • 6 oz., 175 g or 3/4 c. light turbinado sugar
  • 2 tsp. vanilla extract (essence)


  1. Preheat oven to 350 degrees. In a small bowl, mix soy milk and apple cider vinegar together until frothy. Set aside.
  2. In another bowl, sift flour, baking powder and salt together. Set aside.
  3. In a medium mixing bowl, cream margarine and sugar together until light and fluffy. 
  4. Alternate adding soy milk mixture and flour mixture a little at a time, until all is moistened. Beat until well mixed.
  5. Spoon into lined cupcake tins, filling each about 1/2 full. Bake at 350 degrees for about 20 minutes, or until a toothpick inserted in the middle comes out clean.

* To serve, make a little hole in top of cupcake and spoon in a little jam. Decorate if you like.

Browse Cook(s): Susanne Kirlew
Browse Theme(s): Desserts

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.