3/4 cup all-purpose flour
1/2 cup sugar (variation: 1/4 cup sugar, 1/4 cup jam flavor of choice)
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup + 2 tbsp soy milk (variation: seeping tea flavor of choice for 10 min)
1/4 cup canola oil
1 tablespoon apple cider vinegar
1 teaspoon pure vanilla extract (or other flavor)
1/2 cup diced fruit (optional)
1/4 tsp cinnamon (optional, or other spices)
In a 5 quart pot fitted with a steamer insert (such as Ikea STABIL), fill 2 inches high with water, cover and bring to a boil.
In a large bowl, whisk together flour, sugar, baking soda, and salt. In a separate bowl, whisk together nondairy milk, oil, vinegar, and vanilla. Pour the wet mixture into the dry mixture and whisk until just combined. Do not over mix.
Fill the 12 silicone muffin cups three-fourths full with batter. Over high heat, steam uncovered for 5 minutes, cover and steam an additional 10 minutes. Cool the cupcakes completely before frosting.
Altered from http://chefchloe.com/sweets/raspberry-tiramisu-cupcakes.html
No comments:
Post a Comment