Mia's Vegan Cupcakes

Egg-free cupcakes of flour, oil, water, vinegar, and vanilla. Oven at 350°F, about 18 minutes. Yields 12.

Ingredients

• 1½ cups (210 g) all-purpose flour
• 1 teaspoon (4 g) baking powder
• ½ teaspoon (3 g) baking soda
• ¼ teaspoon (2 g) salt
• ¾ cup (150 g) granulated sugar
• ½ cup (120 ml) vegetable oil; avocado oil preferred
• ¾ cup (180 ml) water
• 1 teaspoon (5 ml) apple cider vinegar or lemon juice
• 1 tablespoon (15 ml) vanilla extract

Equipment

• Lined cupcake pan

Method

1. Heat the oven to 350°F.
2. Sift the flour, baking powder, baking soda, and salt into a bowl.
3. Add the sugar and mix.
4. Add the oil, water, vinegar or lemon juice, and vanilla. Mix until no dry flour is visible. Do not overmix.
5. Transfer the batter to a lined cupcake pan.
6. Bake about 18 minutes, until the top bounces back or a tester is no longer runny.
7. Rest about 10 minutes. Add the frosting or finish you prefer.

Notes

• The vinegar (or lemon juice) is the egg substitute. Do not skip it.
• Avocado oil is the usual oil in this kitchen.
• Powdered sugar is enough. Frosting is optional.