Recipe of the week: Vegan Vanilla Cupcakes

This recipe is great for all who are lactose-intolerant and allergic to eggs:

1 cup soy milk

1 tsp. apple cider vinegar

1 1/4 tsp all purpose flour

2 tbsp. cornstarch

3/4 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1/3 cup canola oil

3/4 cup granulated sugar

2 1/2 tsp. vanilla extract

Preheat oven to 350 F. Combine soy milk and vinegar. Let stand a few minutes until curdled. Sift flour, cornstarch, baking powder, baking soda and salt into a large bowl. Beat together soy mixture, oil, sugar and vanilla in another bowl. Add dry ingredients to wet. Spoon into cupcake liners. Bake for 20-22 minutes or until toothpick inserted in centre is dry.

Vegan Vanilla Frosting:

1 cup unsalted margarine

2 cups sifted icing sugar

1/4 cup soy milk

1 tsp. vanilla extract

Beat all ingredients until smooth and lump free. Pipe or spread on cooled cupcakes. Can be coloured with Wilton gel colours (available at Bulk Barn).