Pinkalicious Cupcakes!

We've been reading Pinkalicious a lot lately so yesterday we decided to bake pink cupcakes! I found a great vanilla cupcake recipe and added a bunch of pink food gel. We made a couple of changes to our cupcakes though - We frosted ours with green frosting and Bailey also pointed out we forgot to add a cherry on top like Pinkalicious' mom did. I'd like to say we frosted our cupcakes green to counteract the pink food dye like in the story, but they got frosted green because that is Gregory's favorite color.

Vanilla Cupcakes

Here's another great egg and dairy free cupcake from Vegan Cupcakes Take Over the World. They are very moist and not at all crumbly like most vanilla vegan cakes I've tried.

1 c soy milk

1 t apple cider vinegar (i used rice vinegar)

1 1/4 c flour

2 T cornstarch

3/4 t baking powder

1/2 t baking soda

1/4 t salt

1/3 c canola oil (i used light olive oil)

3/4 c sugar

2 t vanilla extract

1/4 t almond extract, caramel extract or more vanilla extract

Preheat oven to 350 degrees and line muffin pan with cupcake liners

Whisk the soy milk and vinegar in a measuring cup and set aside a few minutes to get good and curdled

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. Add a bunch of pink dye if you like the nice pretty color!

Fill cupcake liners two-thirds of the way and bake for 20-22 minutes til done. Cool completely before frosting.