Hey folks,

Welcome to another edition of Sweet Tooth Saturdays!  I have been on the move too much lately to partake in one of my favorite activities- baking!  I hope to get back to it soon.  In the meantime, I wanted to share a recipe for some vegan vanilla cupcakes from Vegnews!  The first vegan cupcakes I ever made were from the cookbook "Vegan Cupcakes Take Over The World."  I HIGHLY recommend adding that cookbook to your library if you don't have it.  The following recipe comes Beverly Lynn Bennett, the dessert expert at VegNews. This recipe sounds delicious as well, I can't wait to try it out!

Makes 24 cupcakes

What You Need for the Batter:
4 cups whole-wheat pastry flour

2 cups unbleached sugar

4-1⁄2 teaspoons baking soda

3⁄4 teaspoon sea salt

1-2⁄3 cups filtered water

1⁄3 cup fresh lemon juice

1⁄3 cup vegetable oil

3 tablespoons apple cider vinegar

1 tablespoon vanilla

What You Need for the Frosting:

3⁄4 cup non-hydrogenated margarine

5 cups powdered sugar

1⁄4 cup non-dairy milk of choice

1 teaspoon vanilla


Preheat oven to 350 degrees. In a large bowl, whisk together pastry flour, sugar, baking soda, and salt. In another bowl, whisk together water, lemon juice, oil, vinegar, and vanilla. Add wet ingredients to dry ingredients and stir well to combine.

Line two 12-cup muffin tins with paper liners. Carefully fill each liner nearly full, leaving just a little rim of paper showing. Bake for 20 to 25 minutes or until an inserted toothpick comes out clean. Remove cupcakes from oven and allow to cool for 15 minutes in the tins before transferring to a rack to cool completely.

To prepare the frosting, in a large bowl, beat margarine for 1 minute using a mixer. Add powdered sugar, non-dairy milk, and vanilla, and beat 3 to 5 minutes or until very light and fluffy. Use a small spatula or knife to spread the frosting over the tops of the cupcakes.