Vanilla Bean Cupcakes
For the cupcakes:
  • 1 cup unsweetened almond milk
  • 1 teaspoon apple cider vinegar
  • 1 1/4 cups all-purpose flour
  • 2 tablespoons cornstarch
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/3 cup canola oil
  • 3/4 cup sugar
  • 1 1/2 teaspoons pure vanilla extract
  • 1 vanilla bean, split lengthwise and scraped

For the ganache:
  • 1/3 cup almond milk
  • 1/3 cup semisweet chocolate chips
  • 2 tablespoons pure maple syrup
Bake the cupcakes: Preheat oven to 350°F. Line muffin pan with cupcake liners. Spray lightly with cooking spray. Whisk the almond milk and vinegar in a measuring cup and set aside for a few minutes to get good and curdled. Sift the flour, cornstarch, baking powder, baking soda, and salt into a large bowl and mix. Beat together the almond milk mixture, oil, sugar, vanilla extract and vanilla bean in a large bowl. Sift in the flour, cornstarch, baking powder, baking soda, and salt, and mix until no large lumps remain. Fill cupcake liners two-thirds of the way and bake for 20 to 22 minutes. Transfer to a cooling rack to cool. In the meantime, prepare the ganache. In a small sauce pan, bring the milk to a boil and then lower the heat to a simmer and add the chocolate and syrup. Mix with a rubber spatula for about 30 seconds. Turn heat off, continue stirring until the chocolate is fully melted and the icing is smooth. To assemble: Let ganache cool for about 10 minutes. Dip the top of the cupcake in the ganache and then set them on a cooling rack. Spoon the remainder of the ganache over cupcakes. Let set in a cool room for an hour or so, or place in the fridge to set. Serve to happy people!
RECIPE
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