Vegan Golden Vanilla Cupcakes

Ingredients:

•  1 cup soymilk
• 1 teaspoon apple cider vinegar
• 1 1/4 cups flour
• 2 tablespoons cornstarch
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup margarine or 1/3 cup canola oil
• 3/4 cup sugar
• 2 teaspoons vanilla
• 1/4 teaspoon almond extract or 1/4 teaspoon vanilla extract

Directions:

1. Preheat oven to 350F and line muffin pan with paper liners.
2. Whisk the soy milk and the vinegar together and let sit a few minutes until curdled.
3. IF USING MARGARINE:.
4. Sift the flour, cornstarch, baking powder, baking soda and salt into a large bowl and mix.
5. In a separate large bowl,use a handheld mixer at medium speed to cream the margarine and sugar for about 2 minutes until light and fluffy, but don't beat past 2 minutes. Beat in the vanilla and other extract, if using, alternate beating in the soy milk mixture and the dry ingredients, stopping to scrape the sides of the bowl a few times.
6. IF USING OIL:
7. Beat together the soy milk mixture, oil, sugar, vanilla, and other extracts, if using, in a large bowl. Sift in the flour, cornstarch, baking powder, baking soda and salt and mix until no large lumps remain.
8. Fill cupcake liners two-thirds of the way and bake for 20 to 22 minutes till done. Transfer to a cooling rack and cool completely before frosting.

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Marzipan Cupcake with Lemonglaze

Ingredients:

• 200 g marzipan
• 75 g flour
• 125 g butter (or half canola-oil)
• 50 g ground almonds
• 4 eggs
• 75 g dark brown sugar (or brown or white)
• 1 teaspoon vanilla extract (or a half vanilla bean)
• 1 pinch salt
• 1/2 teaspoon cinnamon
• 1 tablespoon baking powder
• 4 tablespoons icing sugar
• 1/2-1 tablespoon lemon juice

Directions:

1. Preheat oven at 180°C.
2. Mix dark brown sugar and butter (or oil-butter mixture) until creamy.
3. Add eggs and mix until very fluffy.
4. Cube Marzipan and soften in microwave (about 20-30 sec. at 700 Watt). You don't need to do this, but the handling is way easier.
5. Incorporate marzipan, cinnamon, pinch of salt and vanilla extract into egg-butter-sugar mixture.
6. Add ground almonds.
7. Mix baking powder with flour and add to dough. Mix thoroughly.
8. Butter a cake pan or cupcake tin and transfer dough to it.
9. Bake at 180°C for about 45 minutes (cake) or 20 minutes (cupcakes).
10. Let cupcakes cool for 10 minutes.
11. Mix lemon juice and icing sugar until a thick paste forms. Glaze cooled cupcakes as you like.

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