White Vegan Cupcake Recipe

White Cupcake


2 cups all-purpose flour
1 1/2 cups organic unbleached sugar
3 1/2 teaspoons baking powder
1 teaspoon salt
1/2 cup vegan margarine (80% fat is best) — softened
1 cup soy milk (or other non-dairy milk)
1 teaspoon vanilla
1/4 cup non-dairy yogurt
1/4 cup applesauce
1/4 cup silken tofu


Heat oven to 350F degrees.
Beat all ingredients in large mixer bowl on low speed, scraping bowl constantly, 30 seconds.
Beat on high speed, scraping bowl frequently, 3 minutes.
Pour batter into paper-lined medium muffin cups, filling each about half full.
Bake 20 minutes.
Perfect with Vegan Chocolate Frosting