What better dessert to make during this lovely fall weather, than a Maple Cupcake? These cupcakes had the most wonderful smell while they are baking, but then again, what Canadian doesn't love the smell of maple?
These cupcakes are from the Vegan Cupcakes Take Over the World cookbook, and are absolutely amazing. Once again, this book has produced the most wonderful cupcakes! The texture is light and fluffy, and the taste is unbelievable.
If the massive swirl of icing is too much for you (personally, it is way too much for me!), then you can also spread on a thin layer of icing. I find that the thin layer is a better balance, then you get just enough maple flavor from both the cupcake, and the icing.
I will post the Maple Icing recipe a bit later, I still feel like it can use some tweaking. There are are a ton of easy maple icing recipes available online too!
This recipe makes 12 regular cupcakes.
Maple Cupcakes (Vegan)
- 1/2 cup soy milk
- 1/2 tsp apple cider vinegar
- 1 1/3 cups flour
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp ground nutmeg
- 1/2 cup maple syrup
- 1/3 cup vegetable oil
- 2 tbsp brown sugar
- 1 1/4 tsp maple extract
- 1/2 tsp vanilla extract
- Preheat your oven to 350 F, and line your muffin pan with paper liners
- Mix together the soy milk and the vinegar, and let sit for 5 - 10 minutes
- Whisk the flour, baking powder, baking soda, and salt together in a large mixing bowl
- In a medium bowl, whisk together the maple syrup, oil, brown sugar, vanilla extract, maple extract, and soy mixture
- Create a well in they dry ingredients, and then pour the wet ingredients into that well
- Mix well, and then fill cupcake liners
- Bake for 18 - 22 minutes, or until a toothpick comes out clean when inserted into the center
- Frost with a maple frosting, or with your favorite vanilla frosting
I can still smell them when I look at this picture!