Vegan Golden Vanilla Cupcakes

My First post for the Bob’s Red Mill Train with Grain blog is about recipes inspired by my race clothing.  Clean lines, simple design and euro-inspired white are reasons that golden vanilla cupcakes are a classic go-to every time.


1 cup soy, rice, almond or coconut milk

1 tsp apple cider vinegar

1 1/4 cup all purpose flour (or gluten free all purpose flour plus 1tsp xanthum gum)

2 Tablespoons cornstarch or arrowroot starch

3/4 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/3 cup canola oil

3/4 cup granulated sugar

2 1/4 teaspoons vanilla


Mix milk and vinegar and allow to sit for a few minutes (this curdles to work like buttermilk) Mix sugar, oil, vanilla and stir well. Add remaining ingredients, mix well and then fill cupcake liners about 3/4 way full. Bake 20-22 min at 350 degrees Recipe makes 12 cupcakes


1/2 cup non hydrogentated shortening (I like Earth Balance)

1/2 cup nonhydrogenated margarine (I like Earth Balance)

3 1/2 cups confectioner’s sugar

1 1/2 tsp vanilla

1/4 cup plain soymilk, rice milk or coconut milk

Beat shortening and margarine with hand mixer until fluffy. 5 mins or so. Add sugar and mix well 3-5 minutes until well blended. Add vanilla and milk and beat until fluffy 5-7 minutes

*Recipe from Vegan Cupcakes Take over the World


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