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Vanilla Cupcakes

What you need: 

1 1/2 cups nondairy milk
1 tablespoon vinegar
1/3 cup oil
1/4 cup maple syrup
2 teaspoons vanilla
2 1/6 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 cup cane sugar
1/2 teaspoon sea salt
1/4 cup coconut flakes

What you do: 

1. Preheat oven to 350 degrees Fahrenheit. Spray muffin cups with nonstick spray or use silicone muffin cups and set aside for later. In a medium sized bowl, whisk together nondairy milk, vinegar, oil, maple syrup and vanilla; set aside.
2. In a large bowl, sift together the flour, baking powder, and baking soda, then stir in the cane sugar, sea salt and coconut flakes.
3. Add the wet into the dry ingredients and beat with a hand mixer until it's smooth, about 2-3 minutes at medium speed.
4. Fill each muffin cup about 1/4 to 1/3 full, depending on the size of your muffin cups. Bake for 14 to 15 minutes, until a toothpick comes out clean. Let cool in the pan for 5 minutes.
5. Remove cupcakes from the pan and place on wire rack or silicone mat. Make sure the surface they are cooling on is nonstick or they will stick and you will lose the bottom. Let cupcakes cool completely before glazing or frosting.
Source of recipe: I was playing around in the kitchen, and this is what I came up with.

Preparation Time: 
10 Minutes, Cooking time: 15 minutes
Cooking Time: 
15 minutes
Servings: 
16 to 18
Recipe Category: 

SO HOW'D IT GO?

Hi sweet life,

made this recipie one time and it was absolutely amazing! it was fluffy and moist, better than most non-vegan cakes i had... and for some reason, each and everytime i make this again, it's not the same. there is somewhat important detail that must be followed in order for this cake to be at its best... any idea what that might be? maybe something with the blending or with the oven's heat...? don't know... but i must solve this mystery!

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HANDS DOWN ;)b,2 THUMBS UP...I used frosting recipe w/this. http://vegweb.com/index.php?topic=6494.30 DE-LISH :)>>>

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I made these for my 6 year old daughter's tea party they came out perfectly moist and so very yummy! I love that they have maple syrup in them I love love love maple syrup!
I made a vegan butter-cream frosting out of Earth balance, powdered sugar and just a few drops of red food dye to make it nice and pink.
Thank you for posting this recipe I will be making some today for tomorrow (Mother's day) and for pology cup cakes to give to my sister!
Thanks again,
peace,
moonlit

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I used brown sugar, and regular pancake syrup (canadian though, so it's thin like maple syrup unlike the thick pancake syrup in the U.S.) that had only 15% maple syrup. Enjoyed these, sweetness was fine for me as I topped it with some white vanilla Royal icing from "Joy of Vegan Baking". However, these were more spongy than I was hoping for. More the texture of a hearty muffin than a cupcake. Will definitely be looking for a recipe with the more "light and fluffy" texture I was looking for.

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  ;)b Delicious!!! I made some yummy chocolate icing to top these but my boyfriend (omnivore and  agree they are maybe even better with no topping at all! Thanks for posting!! We'll definitely make these again!  :)>>>

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I used kamut flour and omitted the coconut (replaced it with more flour).  I got 12 large cupcakes (rather than 16-18 regular sized ones) because I baked them in a 12-muffin pan.

I iced them with Easiest White Frosting (http://vegweb.com/index.php?topic=12044.0) dyed hot pink and topped them with gelatin-free gummy bears!

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;)b  Excellent vegan cupcake recipe!  My hubby has a sweet tooth and he loved it!  He's skeptical sometimes on vegan desserts.  I did add the extra 1/4 cup of sugar, too, which I think added enough sweetness for him.  For me personally, I probably would have just kept it 3/4 cup. 

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this was good
I added chocolat chips and left out the vanilla (reliased half way through the recipe I didnt have any)
but added more coconut
on top i used icing with coconut on top of it, looks wicked!

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This really wasn't sweet enough.  I upped the sugar to a full cup and that was much better.

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I want to make this but I do have a question I was hoping someone could help me with:

Instead of maple syrup, could I use some simple syrup? I can't aford the maple syrup here and need to make some simple syrup for a drink recipe anyway. Think the simple syrup would work as a replacement?

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