I got the recipe for these cupcakes over at Ricki's blog - Diet Dessert & Dogs. They sounded so delicious that I scribbled down the recipe immediately.
I had all the ingredients I needed to make these cupcakes, but only if I converted it to a vegetarian recipe, instead of the vegan recipe that Ricki originally made. I went ahead and made the changes, I was sure Ricki would be fine about it and they turned out great.
I did frost a few of the cupcakes, but I decided they were actually better without the frosting, because they were so light in texture and had that gorgeous hint of maple syrup coming through.
½ cup milk
½ tsp cider vinegar
½ cup pure maple syrup
1⁄3 cup sunflower oil
1 tsp pure vanilla extract
1 1⁄3 cups plain flour
1 tsp baking powder
½ tsp baking soda
¼ tsp fine sea salt
Preheat oven to 180c/350f/GM4.
Line 12 muffins cups with muffin cases.
In a medium bowl, whisk together the milk, vinegar, maple syrup, oil and vanilla until well combined. Set aside while you measure the dry ingredients, for at least 2 minutes.
In a large bowl, sift together the flour, baking powder, baking soda and salt. Pour the wet ingredients over the dry and whisk just until combined (do not over mix).
Spoon the batter into the prepared muffin cups. Bake in the preheated oven for 20-25 minutes, until a tester inserted in one of the cupcakes comes out clean. Cool completely before frosting.