Fluffy White Cupcakes

I'm so happy this recipes turn out like the title said Fluffy, it's so amazing egg less but moist and fluffy. Found this wonderful recipes from Shmooed Food.

makes 22 cupcakes

1 TB apple cider vinegar
1 ½ scant cups plain soymilk ( I used skim milk)
2 1/8 cups flour
2 tsp. baking powder
½ tsp. baking soda
½ tsp. kosher salt
1 1/8 cups sugar
½ cup oil
1 ¼ tsp. vanilla extract
½ tsp. coconut extract ( I used butter essence/ flavor)

Preheat the oven to 350º.

Place the apple cider vinegar in the bottom of a liquid measuring cup and fill the cup with soymilk to equal 1 ½ cups. Stir well and set aside (the mixture will curdle).

In a large mixing bowl, stir together the flour, sugar, baking powder, baking soda, and salt. In another mixing bowl whisk together the soymilk mixture, canola oil, vanilla, and coconut extract. Add the wet to the dry ingredients and beat until smooth using a hand-held mixer, stopping once to scrape down the sides of the bowl.

Fill each muffin cup with ¼ cup of batter. Bake for 15 to 20 minutes, until a cake tester inserted in the middle of a cupcake comes out clean.

Let cool in the pans for 5 minutes, then remove cupcakes from the pan and place on a wire rack. Let the cupcakes cool completely before frosting.

Notes:

Fill the cupcakes tin with 1/4 cup of batter, if too full the cake will be dense.

Next time I will make the frosting , i found a good recipes from Learning to eat again,

Fat free frosting.

Ingredients

8oz tub of fat-free cool whip (or any generic frozen whipped topping), thawed
1 (3.5 oz) package of instant pudding (any flavor)
1 can fat-free condensed milk
1/2 c. cold fat-free milk

Steps for Frosting:
Place pudding mix, milk and condensed milk is medium sized mixing bowl
With a fork or wire whisk, whisk all ingredients together until well blended. Allow mixture to sit for 3-5 minutes until firm (mixture will jiggle slightly when bowl is shaken gently)
Fold in thawed whipped topping
Place in fridge for 15 minutes to firm up slightly