I want to make cupcakes with vegan vanilla. Anyone have recipes they would like to share? Frosting too. Oh, and do not post messages that you have not tried. I do not want to do something nasty. After speaking to others on the web, I found the answer. Flour milk vegan vanilla base cake base 1 cup soy 1 teaspoon cider vinegar 1 3/4 cups all-purpose 2 tsp cornstarch 3/4 teaspoon baking powder 1/2 tsp bicarbonate soda 1/2 teaspoon salt 1/3 cup canola oil 3/4 cup sugar 2 1/4 tsp vanilla extract Preheat oven to 350F and line muffin tins with cupcake liners . Whisk the soy milk and vinegar a measuring cup and set aside a few minutes to get good and curdled. In a large bowl, sift the flour, cornstarch, baking powder, baking soda and salt. Mix well. In a large bowl, whisk together the milk mixture soybean oil, sugar and vanilla. Add dry ingredients and mix until no lumps remain. Fill liners two-thirds cake and bake for 20-22 minutes until done. Transfer to rack and cool completely before frosting. (Vegan) Chocolate Cupcake base 1 cup soy milk 1 teaspoon apple cider vinegar 3/4 cup granulated sugar 1/3 cup canola oil extract 1 teaspoon vanilla extract 1 / 2 teaspoon almond coffee, chocolate extract, or more vanilla extract 1 cup all-purpose flour cocoa powder 1/3 cup Dutch processed or regular 3/4 teaspoon baking soda 1 / 2 teaspoon baking powder salt 1/4 teaspoon INSTRUCTIONS Vegan Fluffy frosting butter Preheat oven to 350 F and line a muffin pan with paper or foil liners. Whisk together the soy milk and vinegar in a large bowl and set aside for a few minutes to curdle. Add sugar, oil, vanilla extract, and other extract, if using, to the soy milk mixture and beat until foamy. In another bowl, sift together flour, cocoa powder, baking soda, baking powder and salt. Add in two batches to wet ingredients and beat until no lumps remain (a few tiny lumps are OK). Pour into liners, filling 3/4 of the way. Bake 18-20 minutes, until toothpick inserted in center comes out clean. Transfer to rack and cool completely. Variation: Cookies 'n' Cream Cupcakes (photo): Mix in cake dough 1 cup (about 10 biscuits; chop first, then measure) of coarsely chopped vegan chocolate sandwich cookies filled with cream, like Newman-o. Bake as directed. Fluffy White Cupcakes makes 22 cupcakes 1 TB cider vinegar 1 cup plain soy milk meager 2 1/8 cups flour 2 tsp. Baking powder tsp. Baking soda tsp. Kosher salt 1 1/8 cup sugar cup oil 1 c. Vanilla extract tsp. Extract coconut Preheat oven to 350 . Spray 22 muffin cups with nonstick spray or line with paper baking cups cupcake (I want to spray inside nonstick muffin papers to help the cupcakes release). Set aside. Place the apple cider vinegar in the bottom of a liquid measuring cup and fill the cup with soymilk to equal 1 cups. Stir well and set aside (the mixture will curdle). In a large bowl, combine flour, sugar, baking powder, baking soda and salt. In another bowl whisk together the soy milk mixture, canola oil, vanilla, and coconut extract. Add the wet to the dry ingredients and beat until smooth using a hand blender, stopping once to scrape down sides of bowl. Fill each muffin cup with cup batter. Bake for 15-20 minutes, until toothpick inserted in center of a cupcake comes out clean. Cool in pans for 5 minutes, then remove cupcakes from the pan and place on a wire rack. Let the cake cool completely before frosting. I hope I helped.